BEEF WITH DAIKON RADISH STEW
Beef with Daikon Radish is an easy Chinese weeknight meal. It’s best if you make it ahead of time, so the daikon can soak up all the great flavors of the sauce. The best part of this dish is the daikon. Have you ever had daikon before? It’s a white radish that soaks up the flavor of whatever you are cooking it in. It has an interesting/satisfying bite and is super delicious with this sauce. It’s hearty food best enjoyed with rice, and is a staple in the Chinese diet.
2 lbs beef brisket, rinsed, pat dry and cut into 1 1/2 inch pieces
1 tablespoon oil
5 slices ginger
1 cup shaoxing wine
2 1/2 tablespoon light soy sauce
3 star anise
2-3 dried red chilli (optional)
1 teaspoon sugar
5 cups water
1 large Chinese radish or turnip, also known as daikon radish) cut into 1 1/2 inch pieces
2-3 carrots cut into 1 inch pieces
Step 1: Peel and cut carrot and white radish into pieces. Slice the shallot and garlic.
Cut the beef into big bite-size pieces. Blanch in boiling water and drain well.
Step 2: Heat a wok with some oil to saute the ginger, shallot and garlic. Sear the beef on all sides. Deglaze the beef with cooking wine(shaoxing wine). Then add your cooking wine, light soy sauce, star anise, cloves, sugar and 3 cups of the water. Using very low heat, let the pot simmer for about 75 – 90 minutes, stirring occasionally to avoid sticking or burning.
Step 3: Add the Chinese turnip and carrot chunks. Add the last 2 cups of water to the pot as well, and let it simmer for another 30 – 40 minutes (until the turnip is soft and tender).
Serve this Chinese braised beef and turnip dish hot over rice!