Cantonese Braised Beef

4.8 from 4 reviews

Author: Anita Jacobson

Categories: Main Dish

Cuisines: Chinese

Ingredients: Beef

Prep Time: 15 mins

Cook Time: 2 hours 30 mins

Total Time: 2 hours 45 mins

Serves: 8

Ingredients

• 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

Instructions

1. Blanch beef in a pot of boiling water for 8-10 minutes. Rinse under running cold water, drain, and set aside.
2. Heat oil in a wok and sauté garlic and ginger until fragrant, about 2-3 minutes.
3. Add chu hou paste, hoisin sauce, and oyster sauce. Mix well, and cook for 1 minute.
4. Return the beef to the wok, add star anise, orange peel, bay leaf, and Shaoxing. Cook until beef is slightly browned, about 3 minutes.
5. Add water and bring to a boil. Lower heat, cover the wok, and simmer until the beef is tender, about 2 hours.
6. 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.
7. Turn off heat, transfer to a serving plate, and garnish with sliced scallions. Serve with steamed white rice.