Braised Beef Brisket with White Radish

 This comforting Chinese stew features tender chunks of beef brisket slowly braised with daikon radish in a fragrant, soy-based broth. It's hearty, rich, and perfect for cold days or as a family-style main dish served with steamed rice or noodles.

📝 Ingredients

Main:

• 500g (1.1 lbs) beef brisket, cut into large chunks

• 1 medium daikon radish (white radish), peeled and cut into thick wedges

• 3 slices of ginger

• 2 scallions (cut into sections)

• 2–3 cloves of garlic (smashed)

• 1 piece of star anise

• 1 bay leaf

• 1 small piece of cinnamon stick (optional)

• 2 tbsp light soy sauce

• 1 tbsp dark soy sauce

• 1 tbsp Shaoxing wine (or Chinese cooking wine)

• Salt, to taste

• 1/2 tsp sugar

• Water or beef stock

• Cooking oil

---

👩‍🍳 Instructions

1. Blanch the Beef

• Place beef brisket in a pot with enough cold water to cover.

• Add a few slices of ginger and bring to a boil.

• Boil for 3–5 minutes to remove impurities. Drain and rinse the beef with warm water. Set aside.

2. Sauté Aromatics

• Heat a bit of oil in a pot or wok over medium heat.

• Add ginger slices, garlic, scallion sections, star anise, bay leaf, and cinnamon stick. Sauté until fragrant (about 30 seconds).

3. Add Beef and Sauces

• Add the blanched beef brisket into the pot.

• Stir in light soy sauce, dark soy sauce, Shaoxing wine, and sugar.

• Stir-fry for 2–3 minutes to coat the beef evenly with the sauce.

4. Simmer the Beef

• Pour in enough water (or beef stock) to completely cover the beef.

• Bring to a boil, then lower the heat to a gentle simmer.

• Cover and cook for 60–90 minutes, until the beef becomes tender. Skim off any foam that surfaces.

5. Add Radish

• Add the daikon radish chunks to the pot.

• Continue simmering for another 20–30 minutes, until the radish becomes tender and absorbs the flavor of the broth.

6. Season and Serve

• Taste and adjust salt if needed.

• Remove bay leaf, cinnamon, and star anise before serving.

• Serve hot with steamed rice or noodles.

---

🔥 Tips

• Beef brisket is ideal for long braising—it becomes tender while retaining a pleasant chew.

• Daikon radish should be added later to avoid overcooking and disintegration.

• The dish often tastes better the next day as the flavors meld overnight.

• For extra depth, some versions add fermented bean paste or tomato.