Braised Beef Brisket
Beef brisket cubes and daikon radish braised in a sauce consisting of Chu Hou paste, oyster sauce, chili bean sauce and Chinese herbs and spices.
Ingredients
- 1 kg beef brisket cut into 1.5 inch cubes
- 1 pc daikon radish cut into 2-inch pieces
- 5 slices ginger
- 1 liter unsalted chicken or beef stock
- 2 tbsp cooking oil
- 3 pcs bay leaves
- 3 pcs star anise
- 3 pcs dried tangerine peel small pieces
- 3 slices lemon
- 1 tbsp chili bean paste (doubanjiang)
- 1 1/2 tbsp Lee Kum Kee Panda oyster sauce
- 2 tbsp Lee Kum Kee Chu Hou Paste
- 1 tsp chicken powder
- salt according to taste
- rock sugar according to taste
- spring onions chopped
Instructions
- Boil water in a pot.
- Place beef brisket cubes in boiling water and blanch for 4 to 5 minutes while removing the scum.
- Remove beef brisket and rinse with tap or cold water.
- Prepare a wok and set heat to high. Add the cooking oil.
- Add the sliced ginger and saute until aromatic.
- Add the beef brisket and sear all sides until slightly browned.
- Add the chicken stock, bay leaves, star anise, tangerine peel and lemon slices.
- Bring to a boil, then cover. Set heat to low and simmer for 50 minutes.
- After 50 minutes, open cover. Add chili bean paste, oyster sauce and chu hou paste. Add rock sugar and chicken powder. Set heat to high for 2 to 3 minutes to allow the sugar to dissolve. Stir until fully mixed. Taste and add salt or rock sugar if needed.
- Add the daikon radish. Set heat to low and cover. Simmer for 20 minutes.
Optional step:
- Prepare a claypot and set het to medium low. Pour the braised beef brisket into the claypot.
- Cover and simmer for 15 minutes. Garnish with chopped spring onions and serve.