Chinese Daikon Brisket Stew 清湯蘿蔔牛坑腩
This Chinese Daikon Brisket Stew 清湯蘿蔔牛坑腩 is one of those comfort dishes that fills you up heartily, tastes just yummilicious with tender beef and meltingly soft daikon swimming prettily in a clear soup that will give you strength to fight against the autumn chills.
- Prep time
- 3 min
- Cook time
- 2 hr 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1.5 lb beef brisket navel end 牛坑腩, 680g
- 1 tsp oil
- 1 tsp sichuan flower pepper 花椒
- 2 star anise 八角
- 1 1/2 tbsp rock sugar
- 1 large daikon radish 白蘿蔔
- salt to taste
- 1 tbsp spring onions, chopped to rounds
- 3 tbsp cilantro, roughly chopped
Instructions
- 1
Slice brisket against the grain into 1 inich thick strips.
- 2
Heat your wok until you can see heat rising. Add in the oil, then the brisket. Over medium heat, fry brisket until golden brown spots appear. Flip and repeat for the other side.
- 3
Add enough water to cover the beef by 1 inch, add in the star anise, sichuan pepper and sugar, then let cook for 2 hours over low heat, checking at intervals and adding boiling water as necessary.
- 4
Meanwhile wash, peel and roll cut the daikon into bite sized pieces.
- 5
At the 2 hour mark of the brisket cooking, add in your daikon and let cook over low heat for another 1/2 hour or until the beef is tender and the daikon soft. There should be approx. 2-3 cups of stock still in the pot.
- 6
Add salt to taste.
- 7
When finished cooking remove the brisket and slice into bite sized pieces before piling on to your serving plate.
- 8
Pour the rest of the daikon and soup over the brisket and top with a generous sprinkling of chopped spring onions and cilantro.