Cantonese Braised Beef
I come from a Cantonese family and on behalf of me stew is one among our signature comfort foods. This dish has melted beef and a more delicious daikon taste. Believe it or not, I actually prefer daikon to beef because the meat is so juicy then delicious at the top of cooking time. If you're not a daikon lover, be happy to use carrots or potatoes instead.
INGREDIENTS
Mediavine
1 kilogram of beef brisket, dig 1 inch cubes
2 tablespoons of oil
3 garlic cloves, sliced
1 segment of ginger, sliced
1 1/2 tablespoons chu hou paste
1 tablespoon duck sauce
1 tablespoon oyster sauce
2 star anise
1 dry orange rind , dig pieces
1 bay leaf
2 tablespoons of Shaoxing wine
2 glasses of water
500 grams of radish, peeled and dig triangles
1 tablespoon soy
1/2 tablespoon black soy
1 tablespoon granulated sugar
1 onion , thinly sliced
INSTRUCTIONS
1.Boil beef during a pot of boiling water for 8 to 10 minutes. Rinse under cold running water, drain and put aside .
2.Heat oil during a skillet, saute garlic and ginger until fragrant, about 2-3 minutes.
3.Add chu hou pasta, duck sauce , and oyster sauce. Stir well and cook for 1 minute.
4.Return the meat to the pan, add the star anise, orange peel , herb and shaoxing. Cook until the meat is about 3 minutes.
5.Add water and convey to a boil. Reduce heat, cover the pan and simmer until the meat is tender, about 2 hours.
6.Add daikon, soy sauce, black soy , and granulated sugar . Bring it back to a boil, then reduce the warmth again, cover the pan and simmer until the radishes are tender and absorb most of the liquid.
Turn off the warmth , transfer to a serving plate and garnish with chopped green onions. Serve with steamed polished rice .
