Cantonese Braised Beef Brisket with Daikon
Cantonese Braised Beef Brisket with Daikon
Ingredients
- 1.5 kg beef brisket and tendons, cut into large pieces
- 1 large daikon, peeled and cut into 2-inch thick rounds
- 1 head garlic, smashed
- 1 large piece ginger, sliced
- 3 stalks scallions, 2 whole for braising, 1 chopped for garnish
- 2 pieces dried tangerine peel
- 4 pods star anise
- 3 leaves bay leaves
- 1 small stick cinnamon stick
- 3 cubes red fermented bean curd
- 1 tablespoon red fermented bean curd liquid
- 2 pieces rock sugar, alternatively, 1 tablespoon granulated sugar
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 3 tablespoons Shaoxing wine
- 5 cups water or beef broth, or enough to cover the beef
- 1 tablespoon cooking oil
Instructions
- 1
Cut the beef brisket and tendons into large, roughly 2-inch chunks.
⏱️ 5 min
- 2
Place the cut beef brisket and tendons into a large pot of cold water. Bring the water to a rolling boil and blanch the beef for 5-10 minutes. During this time, skim off any impurities or foam that rises to the surface.
⏱️ 15 min
- 3
Drain the blanched beef and rinse it thoroughly under cold running water to remove any remaining impurities. Set aside.
⏱️ 5 min
- 4
Smash the garlic cloves. Slice the large piece of ginger. Keep two whole scallion stalks for braising and chop the remaining stalk for garnish.
⏱️ 5 min
- 5
Heat 1 tablespoon of cooking oil in a large pot or Dutch oven over medium-high heat. Add the blanched and dried beef brisket and tendons to the hot pot. Sear until lightly browned on all sides.
⏱️ 10 min
- 6
Add the smashed garlic, sliced ginger, and whole scallion stalks to the pot with the seared beef. Stir-fry for about 1 minute until fragrant. Then, add the dried tangerine peel, star anise, bay leaves, and cinnamon stick.
⏱️ 3 min
- 7
Add the 3 cubes of red fermented bean curd (mash them slightly with a spoon), 1 tablespoon of red fermented bean curd liquid, 2 pieces of rock sugar (or 1 tablespoon granulated sugar), 3 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, and 3 tablespoons of Shaoxing wine. Stir all the ingredients together thoroughly to coat the beef evenly.
⏱️ 5 min
- 8
Pour in 5 cups of water or beef broth, ensuring the liquid just covers the beef. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for 1.5 to 2 hours, or until the beef is tender. Check periodically and add more liquid if needed to keep the beef submerged.
⏱️ 120 min
- 9
While the beef is braising, peel the large daikon radish and cut it into thick, 2-inch rounds or wedges.
⏱️ 5 min
- 10
After the initial braising period and when the beef is tender, add the cut daikon radish to the pot. Continue to simmer, covered, for another 30-45 minutes, or until the daikon is tender and has absorbed the rich flavors of the braising liquid.
⏱️ 45 min
- 11
Taste the braised beef and daikon. Adjust seasoning with more soy sauce or sugar if desired.
⏱️ 2 min
- 12
Ladle the Cantonese braised beef brisket with daikon into serving bowls. Garnish with the chopped scallions. Serve hot with steamed rice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cantonese Braised Beef Brisket with Daikon
- 1.5 kg beef brisket and tendons, cut into large pieces
- 1 large daikon, peeled and cut into 2-inch thick rounds
- 1 head garlic, smashed
- 1 large piece ginger, sliced
- 3 stalks scallions, 2 whole for braising, 1 chopped for garnish
- 2 pieces dried tangerine peel
- 4 pods star anise
- 3 leaves bay leaves
- 1 small stick cinnamon stick
- 3 cubes red fermented bean curd
- 1 tablespoon red fermented bean curd liquid
- 2 pieces rock sugar, alternatively, 1 tablespoon granulated sugar
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 3 tablespoons Shaoxing wine
- 5 cups water or beef broth, or enough to cover the beef
- 1 tablespoon cooking oil
Instructions
- 1
Cut the beef brisket and tendons into large, roughly 2-inch chunks.
⏱️ 5 min - 2
Place the cut beef brisket and tendons into a large pot of cold water. Bring the water to a rolling boil and blanch the beef for 5-10 minutes. During this time, skim off any impurities or foam that rises to the surface.
⏱️ 15 min - 3
Drain the blanched beef and rinse it thoroughly under cold running water to remove any remaining impurities. Set aside.
⏱️ 5 min - 4
Smash the garlic cloves. Slice the large piece of ginger. Keep two whole scallion stalks for braising and chop the remaining stalk for garnish.
⏱️ 5 min - 5
Heat 1 tablespoon of cooking oil in a large pot or Dutch oven over medium-high heat. Add the blanched and dried beef brisket and tendons to the hot pot. Sear until lightly browned on all sides.
⏱️ 10 min - 6
Add the smashed garlic, sliced ginger, and whole scallion stalks to the pot with the seared beef. Stir-fry for about 1 minute until fragrant. Then, add the dried tangerine peel, star anise, bay leaves, and cinnamon stick.
⏱️ 3 min - 7
Add the 3 cubes of red fermented bean curd (mash them slightly with a spoon), 1 tablespoon of red fermented bean curd liquid, 2 pieces of rock sugar (or 1 tablespoon granulated sugar), 3 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, and 3 tablespoons of Shaoxing wine. Stir all the ingredients together thoroughly to coat the beef evenly.
⏱️ 5 min - 8
Pour in 5 cups of water or beef broth, ensuring the liquid just covers the beef. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for 1.5 to 2 hours, or until the beef is tender. Check periodically and add more liquid if needed to keep the beef submerged.
⏱️ 120 min - 9
While the beef is braising, peel the large daikon radish and cut it into thick, 2-inch rounds or wedges.
⏱️ 5 min - 10
After the initial braising period and when the beef is tender, add the cut daikon radish to the pot. Continue to simmer, covered, for another 30-45 minutes, or until the daikon is tender and has absorbed the rich flavors of the braising liquid.
⏱️ 45 min - 11
Taste the braised beef and daikon. Adjust seasoning with more soy sauce or sugar if desired.
⏱️ 2 min - 12
Ladle the Cantonese braised beef brisket with daikon into serving bowls. Garnish with the chopped scallions. Serve hot with steamed rice.
⏱️ 5 min