HK-Style Beef Brisket with Daikon

Instructions

1. 1

   Blanch the beef

   Cut the beef into large chunks. Put it in a pot with cold water, bring to a boil, and cook for 3 to 5 minutes, until foam rises. Drain, rinse the beef, and wash out the pot.

2. 2

   Parboil the daikon

   Bring a separate pot of water to a boil. Add the daikon and simmer for 5 to 8 minutes, then drain. This takes off some of the raw bite and keeps the sauce cleaner.

3. 3

   Fry the aromatics

   Heat oil in a clean pot over medium heat. Add ginger, garlic, and scallions. Stir for about 1 minute.

4. 4

   Fry the sauce base

   Add the chu hou paste and stir for 30 seconds. Add oyster sauce, light soy sauce, dark soy sauce, Shaoxing wine, sugar, white pepper, star anise, and dried tangerine peel if using.

5. 5

   Braise the beef

   Add the beef back to the pot and stir to coat it in the sauce. Add enough water or stock to almost cover the meat. Bring to a boil, then lower to a gentle simmer. Cover and cook for 1½ to 2 hours, until the beef is starting to get tender.

6. 6

   Add the daikon

   Add the daikon and simmer for another 35 to 45 minutes, uncovered or partially covered, until the daikon is tender and the beef is soft.

7. 7

   Finish the sauce

   Taste and adjust with a little more soy sauce, sugar, or white pepper. If you want the sauce glossier, stir in the cornstarch slurry and simmer for 1 to 2 minutes.

8. 8

   Serve

   Top with scallions and cilantro. Eat with white rice, egg noodles, or wonton noodles.