After working a whole day, I just want to come home to this dish. It will replenish the body with its rich meaty content. It does take a few hours to make this recipe so I usually make this in large quantity over the weekend. Let’s make braised beef brisket with daikon radish together!
Ingredients:
2 lb of beef brisket
1 inch ginger (cut into slices)
2 tablespoon of cooking oil
3 tablespoon of zhuhou sauce
1 daikon radish (cut into large wedges)
1 teaspoon of salt
1 teaspoon of sugar
1 tablespoon of dark soy sauce
shredded scallion to garnish
Directions:
Soak the beef brisket in a bowl of cold water for 1 hour, then rinse and drain.
Put the beef brisket and ginger into a large pot and add enough water to cover and bring to a boil. Reduce to low heat and simmer, covered, for 1 and a half hours or until the beef brisket is tender enough to pierce through. Use a slotted spoon or tongs to remove the brisket and transfer to a bowl. Remove the scum floating on the broth and set side.
Heat oil in a large skillet (frying pan) over medium heat, add the ginger, and stir until fragrant for one minute. Stir in the zhuhou sauce. Add the beef broth, radish, salt, sugar, soy sauce. Bring it to a boil, add the drained brisket and cook for another hour, covered, in low simmer. Add more water if needed. Garnish with scallions and serve with a bowl of rice.
Braised Beef Brisket with Daikon Radish
Cantonese Style Beef Stew
After working a whole day, I just want to come home to this dish. It will replenish the body with its rich meaty content. It does take a few hours to make this recipe so I usually make this in large quantity over the weekend. Let’s make braised beef brisket with daikon radish together!
Credit: cookboldfood.com
Ingredients
2 lb of beef brisket
1 inch ginger (cut into slices)
2 tablespoon of cooking oil
3 tablespoon of zhuhou sauce
1 daikon radish (cut into large wedges)
1 teaspoon of salt
1 teaspoon of sugar
1 tablespoon of dark soy sauce
shredded scallion to garnish
Directions
1. Soak the beef brisket in a bowl of cold water for 1 hour, then rinse and drain.
2. Put the beef brisket and ginger into a large pot and add enough water to cover and bring to a boil. Reduce to low heat and simmer, covered, for 1 and a half hours or until the beef brisket is tender enough to pierce through. Use a slotted spoon or tongs to remove the brisket and transfer to a bowl. Remove the scum floating on the broth and set side.
3. Heat oil in a large skillet (frying pan) over medium heat, add the ginger, and stir until fragrant for one minute. Stir in the zhuhou sauce. Add the beef broth, radish, salt, sugar, soy sauce. Bring it to a boil, add the drained brisket and cook for another hour, covered, in low simmer. Add more water if needed. Garnish with scallions and serve with a bowl of rice.
Cook Bold Food 