Beef And Turnip Stew

 

A deliciously rich and hearty traditional Chinese stew featuring  turnips and fork tender beef. Even people who don’t like turnips find they enjoy their distinctive flavor in this stew.

 

Ingredients:

1 (4- to 5-pound) beef brisket, trimmed of excess fat and cut into 2-inch pieces
2 tablespoons vegetable oil
10 (1/4-inch-thick) slices fresh, unpeeled ginger
8 medium garlic cloves, smashed
2 cups low-sodium chicken broth
2 cups water, plus more for blanching the brisket
3 star anise pods
2 teaspoons granulated sugar
1 teaspoon kosher salt, plus more as needed
2 pounds turnips or daikon radish
1 bunch scallions (optional)

 

Direction:

Step 1:    Fill a large heavy-bottomed pot or Dutch oven halfway with water and bring to a boil over high heat. Add the brisket pieces and return the water to a boil. Immediately drain the meat through a colander and rinse any scum off of it with cold water; set aside.

 

Step 2:    Wash and dry the pot. Heat the oil in the pot over medium-high heat until shimmering. Add the ginger and garlic and cook, stirring occasionally, until fragrant and starting to brown, about 1 minute. Return the meat to the pot and stir. Add  the chicken broth, measured water, star anise, sugar, and measured salt and stir to combine.

 

Step 3:    Bring the mixture to a boil. Cover with a tightfitting lid, reduce the heat to low, and simmer until the meat is tender, about 2 1/2 to 3 hours.   Meanwhile, peel and cut the turnips or daikon into 1-1/2-inch cubes, place in a large bowl, and cover with a damp paper towel or plastic wrap. Trim and cut the scallions into 1-inch pieces, place in a small bowl, and cover with a damp paper towel or plastic wrap. Refrigerate the vegetables until the meat is tender.

    

 

Step 4:    Add the turnips or daikon to the pot and stir to combine. Cover and simmer, stirring halfway through the cooking time, until tender, about 30 to 40 minutes.

 

Step 5:    Remove the pot from the heat, stir in the scallions if using, and let sit uncovered for 5 minutes to allow the scallions to soften slightly. Remove and discard the star anise pods. Taste and season with salt as needed. Serve with steamed rice or rice noodles.