Cantonese Braised Beef Brisket with Daikon
Ingredients: beef brisket (untrimmed flank steak or skirt steak), water, scallions, ginger, garlic · 240 min cook time · 450kcal · ~₩25,400
Ingredients
680g beef brisket (untrimmed flank steak or skirt steak), 2.5liters water, 5stalks scallions, 2inch ginger, 5cloves garlic, 3leaves bay leaves, 1stick cinnamon stick, 1star star anise, 3slices Angelica root (Baizhi), 2tbsp cooking oil, 1.5tbsp Sichuan Dou Ban Jiang, 4tbsp soy sauce, 0.5tbsp dark soy sauce, 1tbsp char siu sauce, 680g daikon radish
Instructions
1. Cut 680g (1.5 lb) beef brisket into bite-sized pieces.
2. Add the beef to a stockpot with 2.5 liters of water and bring to a boil. Skim off the foamy scum that floats to the top. This step ensures a clean broth. Take out the beef and set aside to drain.
3. Prepare the aromatics and spices: 5 scallions (tied into a knot), 2 inch ginger (crushed), 5 cloves garlic (crushed), 3 bay leaves, 1 cinnamon stick, 1 star anise, and 3-5 slices Angelica root (Baizhi, optional).
4. Preheat a clay pot over medium heat for about a minute. Add 2 tbsp cooking oil. Toss in all the aromatics and spices and stir until fragrant, about 2-3 minutes.
5. Add the blanched beef to the clay pot and stir for a few minutes.
6. Add 1.5 tbsp Sichuan Dou Ban Jiang, 4 tbsp soy sauce, 0.5 tbsp dark soy sauce, and 1 tbsp char siu sauce. Stir to combine.
7. Pour in 4-5 cups of water, ensuring everything is submerged. Bring to a simmer, cover with a lid, and turn the heat to the lowest setting. Let it simmer for about 3 hours.
8. About 40 minutes before the beef is ready, peel and cut 680g (1.5 lb) daikon radish into big chunks.
9. Before adding the daikon, pick out all the aromatics and spices from the beef stew. Add the daikon radish and let them simmer together with the beef for the last 30 minutes.
10. Serve the Cantonese Braised Beef Brisket with Daikon over plain white rice or noodles, topped with a few ladles of the braising liquid.
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