Thursday, July 13, 2017

Braised Beef Brisket (炆牛腩)

Beef Stew


500g beef brisket, cut into big chunks
450g daikon, peeled and cut into chunks
40g ginger, minced
20g garlic, sliced
2 scallion, sliced
5g dried mandarin peel
2 dried chillies, softened, cut in halves
1 whole star anise

1 tbsp oil
2 cups water

1 tbsp Chu Hou paste
2 tbsp Chinese cooking wine
1 tbsp light soy sauce
1/2 tsp brown sugar
1 tsp black pepper powder
salt, to taste

  • In hot frying pan, brown the beef brisket over moderately high heat.  Transfer onto a plate.  
  • Add oil into the pan and stir fry ginger, garlic, mandarin peel, star anise and dried chillies until aromatic.  
  • Add in sauce and beef; stir well to combine.  Then add in water and daikon; bring to the boil and then reduce fire and simmer until beef is tender.
  • Serve hot with rice or noodles.

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