Thursday, October 15, 2020

Cantonese Braised Beef

 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.



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


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 .