Hong Kong-Style Tender Beef Brisket with Clear Broth

1. Prepare Spice Sachet

Combine white cardamom pods, dried bay leaves, whole cloves, star anise, dried sand ginger, dried Chinese licorice root, black cardamom pod, Chinese cassia cinnamon stick, coriander seeds, whole Sichuan peppercorns, and whole white peppercorns in a piece of cheesecloth and tie it securely with kitchen string.

2. Prepare Beef

Place the beef in a large bowl and cover it with lukewarm water. Agitate the beef gently with your hands, then drain the water. Repeat this process several times until the water runs clear. Transfer the beef to a stockpot, cover it with fresh water, and bring it to a boil over high heat. Once boiling, turn off the heat and let the beef sit for 2 minutes before rinsing it thoroughly under cold water.

3. Blanch Beef

Wash the stockpot and return the cleaned beef to it. Add 13 cups of water, garlic, ginger, shallot, rice wine, sugar, salt, and the spice sachet. Bring the mixture to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer. Skim any foam that rises to the surface. Cover the pot tightly and simmer for 1 hour.

4. Simmer and Clarify Broth

Stir the beef and flip the pieces to ensure even cooking. Continue to simmer for another 1 to 2 hours, or until the beef is fork-tender. Let the pot rest off the heat for 20 to 30 minutes to allow any sediment to settle. Carefully ladle out the clear broth into another pot, leaving the sediment behind.

5. Cook Daikon Radish

Peel the daikon radish and cut it into 1.5-inch chunks. Add the daikon pieces to the clarified stock and bring it back to a gentle simmer. Cook until the daikon is tender, about 15 to 20 minutes.

6. Serve

Serve the tender beef brisket and daikon in bowls, garnished with fresh cilantro and finely chopped scallions. For an extra kick, drizzle with Ultimate Chili Oil.