Braised Beef Stew with radish
This Chinese Beef Radish Stew, simmered to perfection with a melange of aromatic spices. Infused with the vibrant flavors of Sichuan peppercorn, star anise, and Dou ban, this stew promises...
This Chinese Beef Radish Stew, simmered to perfection with a melange of aromatic spices. Infused with the vibrant flavors of Sichuan peppercorn, star anise, and Dou ban, this stew promises a symphony of bold and robust tastes that will awaken your taste buds. The tender beef and radish soak up the rich, complex flavors of the spices, creating a hearty and satisfying dish that is sure to warm both body and soul. With each spoonful, savor the depth of flavors and the comforting essence of this traditional Chinese stew. Embrace the warmth and spice of this Beef Radish Stew for a truly unforgettable dining experience.
Ingredients:
11⁄2 lb (680 g) beef brisket
4 tbsp (60 g) dou ban (Sichuan chili broad beans paste)
1-inch (2.5-cm) piece peeled ginger, crushed
1⁄2 tsp Sichuan peppercorns
1⁄4 cup (60 ml) soy sauce
3 tbsp (45 ml) Chinese cooking wine
1⁄2 tsp salt
1 lb (453 g) daikon radish
4 star anise
1 bay leaf
2 green onions, cut into 2-inch (5-cm) pieces
5 cups (1.200 L) beef stock or hot water
2 springs cilantro, for garnish
Instructions:
Cut the beef into 2-inch (5-cm) cubes and place them in a large pot. Then add water to the pot so that there is a 2-inch (5-cm) layer of water covering the beef. Bring to a boil and skim the foam. Using a slotted spoon, immediately remove the beef and place it in a bowl.
Next, heat 3 tablespoons (45 ml) of cooking oil in a wok on high heat until smoking, then add the Sichuan chili bean paste, crushed ginger piece and Sichuan peppercorns. Stir-fry on medium heat for about 1 minute, or until fragrant.
Now, add the stock or water to the wok, then add the beef, soy sauce, cooking wine and green onions and bring to a boil. Afterwards, turn down the heat to low and simmer for 2 hours.
About 20 minutes before the end of the cooking time, add the radish. Turn up the heat to bring the stew back to a boil, then turn down the heat again and simmer for the remaining 20 minutes.
You can eat the stew right away, but stews always taste better reheated the next day.