Guangdong Braised Beef Brisket with Daikon

Ingredients

• 500g Beef Brisket
• 1 Daikon Radish
• 8 Slices Ginger
• 5 Garlic Cloves
• Bunch Scallions
• 2 Star Anise
• 1 Smaller Piece Cinnamon
• 2 Dried Red Chili Peppers
• 2 Bay Leaves
• 1 Block Fermented Bean Curd
• 30g Zhu Hou Sauce
• 15g Oyster Sauce
• 15g Soy Sauce
• 10g Rock Sugar
• 5g Salt
• 15g Dark Soy Sauce

Steps

1. **Start Cooking**
2. Cut the daikon radish into pieces and set aside.
3. Blanch the beef brisket whole: Add 2 slices of ginger and a bunch of scallion knots. Once water boils, boil for 5–10 minutes, then remove and cut into pieces.
4. Cut the beef brisket into your preferred size (since the beef has been blanched, it won't shrink much when stewing later, so larger pieces will take slightly longer to braise).
5. Prepare the braising sauce: Mix the fermented bean curd, Zhu Hou sauce, soy sauce, oyster sauce, sugar, and salt to the above measurements (Note: In the video, the rock sugar was finished and substituted with white sugar).
6. Heat the pot and add oil. Sauté the ginger and garlic until fragrant. Add the beef brisket and stir-fry until dry/sticky, then add the prepared sauce and stir-fry well. If you prefer a darker color, add a little dark soy sauce to enhance the glaze.
7. Pour hot water into the mixture once the seasonings are fully combined.
8. Transfer the beef brisket to a soup pot, add the cinnamon, star anise, bay leaves, and dried red chili peppers, then braise for about 2 hours.
9. When the beef is half-cooked, add the white daikon radish and continue braising for another 30 minutes.
10. When the daikon radish is soft, the recipe is complete. A pot of rich and fragrant Guangdong-style braised beef brisket and daikon is ready.