I came from a Cantonese family, and to me, braised beef is one of our signature comfort food. This dish has meltingly tender beef and an even more heavenly taste of daikon. Believe it or not, I actually love the daikon more than the beef since they end up so juicy and very flavorful by the end of the cooking process. If somehow you are not a daikon lover, feel free to use carrots or potatoes instead.
Cantonese Braised Beef
- 1 kilogram beef brisket, cut into 1 inch cubes
- 2 tablespoon oil
- 3 cloves garlic, sliced
- 1 inch ginger, sliced
- 1 1/2 tablespoon chu hou paste
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- 2 star anise
- 1 dried orange peel, broken into several pieces
- 1 bay leaf
- 2 tablespoon Shaoxing wine
- 2 cups water
- 500 gram daikon, peeled and cut into triangular wedges
- 1 tablespoon light soy sauce
- 1/2 tablespoon dark soy sauce
- 1 tablespoon rock sugar
- 1 scallion, thinly sliced
- Blanch beef in a pot of boiling water for 8-10 minutes. Rinse under running cold water, drain, and set aside.
- Heat oil in a wok and sauté garlic and ginger until fragrant, about 2-3 minutes.
- Add chu hou paste, hoisin sauce, and oyster sauce. Mix well, and cook for 1 minute.
- Return the beef to the wok, add star anise, orange peel, bay leaf, and Shaoxing. Cook until beef is slightly browned, about 3 minutes.
- Add water and bring to a boil. Lower heat, cover the wok, and simmer until the beef is tender, about 2 hours.
- Add daikon, light soy sauce, dark soy sauce, and rock sugar. Return to a boil, then lower the heat again, cover the wok, and simmer until the daikon is tender and has absorbed most of the liquid.
- Turn off heat, transfer to a serving plate, and garnish with sliced scallions. Serve with steamed white rice.