Cantonese Braised Beef Brisket
Delishar recipe - Malaysian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 kg beef brisket (cut into 1x2 inch pieces)
- 600 g daikon radish (cut into 1 inch rounds the half it)
- 1 large carrot (cut into 1 inch rounds)
- 5-6 slices old ginger
- 3 cloves garlic (peeled)
- 2 tbsp chu hou sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp rock sugar or brown sugar
- 2 tbsp cooking wine
- 1 tbsp light soy sauce or to taste
- 1 tbsp dark soy sauce
- 2 star anise
- 1-2 dried orange peels
- 1 bay leaf
- 1/2 cinnamon stick
- Salt and white pepper to taste
- 1 tbsp cooking oil
- 1 tsp sesame oil
- Spring onions to garnish
- Cilantro to garnish
- Corn starch slurry (optional)
Instructions
- 1
Place beef in a large mixing bowl, and blanch with hot boiling water.
- 2
Drain and set aside.
- 3
Heat up your French oven or pot, then add cooking and sesame oil.
- 4
Saute ginger and garlic until fragrant.
- 5
Add chu hou, oyster, and hoisin sauce in pot and stir fry on low for a minute.
- 6
Then add beef, carrot, radish, bay leaf, orange peel, star anise, cinnamon, and cooking wine.
- 7
Brown beef for about 3 minutes under medium heat.
- 8
Then add light, dark soy sauce, and sugar. Toss to coat.
- 9
Add 2 cups of water, and bring to boil.
- 10
Give it a stir, and lower heat to low and simmer with lid on for 2.5 hours or until beef is tender.
- 11
Stir every 30 minutes or so.
- 12
Season with salt and white pepper to taste.
- 13
Stir in corn starch slurry to thicken sauce (optional).
- 14
Remove from heat, and garnish with spring onions and cilantro.