BBraised Beef Brisket & White Radish‘s usually made with beef brisket and tendon but it’s quite difficult to source brisket here. So when I found it, I immediately thought of making this dish. It’s good to be eaten with either noodle soup or with rice.
White radish or daikon’s another important ingredient as it gives the dish a distinct taste and it’s so tasty after soaking up those wonderful flavours from braising the beef. It looks like a giant white carrot but doesn’t taste anything like it and it can usually be found in Asian or Oriental supermarkets.
Serves 4; Preparation time: ±20 mins; Cooking time: ±2hrs
- 700 g beef brisket, cut into chunks
- 450 g white radish or daikon, peeled, top and bottom removed and cut into chunks
- 1/4 cup Shaoxing rice wine (or dry sherry)
- 5 slices ginger
- 3 cloves garlic, crushed, peeled and minced
- 1 tbsp ground fermented bean sauce
- 1 star anise
- 1 cinnamon stick
- 1 small piece rock sugar (or 1 tsp cane sugar)
- 1 tbsp light soy sauce
- 2 tsp oyster sauce
- 1 tsp sesame oil
- 2 tbsp water
- 2 tsp cornstarch slurry (2 tsp cornstarch mixed well with a bit of water)
- 1 spring onion, cut finely
- Brown beef in a large pot with 2 tbsp sunflower oil.
- Remove beef from pot with a slotted spoon and set aside.
- Put ginger and garlic into the same pot and stir-fry till fragrant.
- Return beef to pot. Add bean sauce, oyster sauce, star anise, cinnamon stick, rock sugar and enough water (±2L) to cover and bring to a boil.
- Lower heat and cover to simmer, stirring occasionally for at least 1½ hrs , till meat’s tender.
- Put in radish halfway thru.
- Add sesame oil, Shaoxing rice wine and cornstarch slurry; then light soy sauce, to taste. Let it simmer for a few mins.
- Sprinkle spring onion over it and serve hot with noodle soup or steamed white rice.
It tastes even better after a day in fridge. So make double portions and reserve the other portion in fridge as a quick lunch the day after.
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