Braised Beef Brisket with Daikon
(White winter radish)
MEDIUM 5 HOURS
• 1 pound beef brisket
• 1 medium daikon
• 3 slices ginger
• 2 star anise
• 3 cloves garlic (chopped)
• 1 piece dry orange peel
• 1 bundle of diced green onion
• 3 tbsp Chu Hou Paste
• 2 tbsp sugar
• 1 tsp dark soy sauce
• 1 tsp oyster sauce
• 2 tbsp cooking wine
• 1 tsp five spice powder
• 1 tsp sesame oil
1 Cut beef into cubes (golf ball size).
2 Peel daikon and cut into bite size chunks.
3 Soak dry orange peel in water until soft. Clean and put aside for later use.
4 Boil a pot of water. Put beef into a pot to boil for 2 minutes. Take beef out from the pot and rinse in cold water, drain and put aside for later use.
5 Boil a pot of water that’s enough to cover the beef. Add ¼ tsp salt and star anise into water. Cook beef in medium/low heat for 2 hours. Pay attention often, do not let water dry out. Turn heat lower if water dries out too quickly and add more boiled water if needed. After 2 hours, turn off heat and let it sit for 1 hour with the lid covered.
6 Heat pot, add 2 tbsp oil. Add chopped garlic, ginger, Chu Hou Paste, stir fry for 30 seconds. Add beef, sugar, oyster sauce and sesame oil, stir fry for 2 minutes. Add 2 tbsp of cooking wine, stir fry for a short while. Add the beef sauce and enough water to cover beef, add orange peel and ¼ tsp five spice powder, simmer for 1½ hours in low heat.
7 Turn heat to medium low, add in daikon, cook for another 30 minutes.
8 Taste if more seasoning is needed. Add cornstarch water (½ tsp cornstarch + 1 tbsp water) to thicken sauce if sauce is too watery.
9 Dish up. Serve hot. Sprinkle green onion on top to garnish.