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Cantonese-Style Braised Beef Brisket with Radish

Cantonese-Style Braised Beef Brisket with Radish

Cantonese-style braised beef brisket with radish is nutritious, delicious, and has a rich broth. It boosts children's appetite and helps improve their academic performance.

Estimated Cooking Difficulty: ★★★★

Essential Ingredients and Tools

  • Beef brisket
  • White radish
  • Ginger slices
  • Garlic cloves
  • Scallions
  • Star anise
  • Cinnamon bark
  • Dried chili peppers
  • Bay leaves
  • Fermented bean curd
  • Chu Hou paste
  • Oyster sauce
  • Soy sauce
  • Rock sugar
  • Salt
  • Dark soy sauce

Measurements

This recipe serves 3-4 people.

  • Beef brisket: 500g
  • White radish: 1 piece
  • Ginger slices: 8 pieces
  • Garlic cloves: 5 pieces
  • Scallion knot: 1 bunch
  • Star anise: 2 pieces
  • Cinnamon bark: 1 small piece
  • Dried chili peppers: 2 pieces
  • Bay leaves: 2 pieces
  • Fermented bean curd: 1 piece
  • Chu Hou paste: 30g
  • Oyster sauce: 15g
  • Soy sauce: 15g
  • Rock sugar: 10g
  • Salt: 5g
  • Dark soy sauce: 15g

Instructions

Preparation

  • Cut the radish into chunks and set aside.
  • Blanch the whole piece of beef brisket. Add 2 slices of ginger and a scallion knot. Once the water boils, cook for 5-10 minutes, then remove and cut into pieces.
  • Cut the blanched beef brisket into chunks of your preferred size. Since the brisket has been blanched, it will shrink less during braising. Larger pieces will require slightly more time.
  • Prepare the braising sauce by mixing fermented bean curd, Chu Hou paste, soy sauce, oyster sauce, sugar, and salt according to the quantities above (rock sugar was unavailable, so white sugar was used instead).
  • Heat oil in a pan, stir-fry ginger and garlic until fragrant. Add the beef brisket and stir-fry until the surface is dry. Add the prepared sauce and stir-fry until fragrant. If you prefer a darker color, add a little dark soy sauce for coloring.
  • After the ingredients are well mixed, pour in hot water.
  • Transfer the beef brisket to a soup pot. Add cinnamon bark, star anise, bay leaves, and dried chili peppers. Simmer for about 2 hours.
  • Once the beef brisket is half-tender, add the white radish and continue simmering for 30 minutes.
  • When the radish is soft, the dish is ready. A pot of rich and fragrant braised beef brisket with radish is complete.

Additional Notes

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.