A comforting and flavorful stew featuring tender beef and daikon radish, simmered with an aromatic blend of spices.
A comforting and flavorful stew featuring tender beef and daikon radish, simmered with an aromatic blend of spices.
each
each
Whole Cloves
each
Star Anise
each
Dried Sand Ginger
each
Dried Chinese Licorice Root
each
each
0.25 inches
Coriander Seeds
teaspoons
Whole Sichuan Peppercorns
teaspoons
Whole White Peppercorns
teaspoons
Boneless Beef Rough Flank
0 lb
Bone-in Beef Short Ribs
0 lb
cups
Garlic Clove, smashed
each
Fresh Ginger, smashed
slices
Medium Shallot, quartered and smashed
each
Clear Rice Wine
tablespoons
tablespoons
tablespoons
Daikon Radish, peeled and cut into 1.5-inch chunks
0 lb
Fresh Cilantro, chopped
cups
Scallions, white and green parts finely chopped
each
1. Prepare Spice Sachet
Combine the 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. Tie it securely with kitchen string and set it aside.
2. Rinse Beef
Place the boneless beef rough flank or brisket and bone-in beef short ribs in a large bowl, cover them with lukewarm water, and agitate them gently to remove any impurities. Drain the water and repeat this soaking process two more times.
3. Blanch Beef
Transfer the rinsed beef to a large stockpot and cover it with fresh water. Bring the water to a boil, then immediately turn off the heat and let the beef sit for 2 minutes. Drain the water.
4. Cook Beef with Spices
Drain the pre-cooked beef and place it back in the stockpot. Add 13 cups of water, the smashed garlic cloves, ginger slices, quartered and smashed shallot, clear rice wine, sugar, fine sea salt, and the prepared spice sachet. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer gently for about 3 hours, skimming off any foam that rises to the surface.
5. Clarify Broth
For a clearer broth, let the cooked broth settle for about 20 to 30 minutes. Carefully ladle the clear soup into another pot, leaving behind any sediment.
6. Cook Daikon Radish
Peel and cut the daikon radish into 1.5-inch chunks. Add the daikon chunks to the clarified broth and simmer until tender, about 20 to 30 minutes.
7. Garnish and Serve
Garnish the stew with freshly chopped cilantro and finely chopped scallions. Serve with Ultimate Chili Oil if desired. Enjoy your Cantonese-Style Beef and Daikon Stew.
Opt for cuts like chuck, brisket, or short ribs for a tender and flavorful stew after a long, slow cook.
Let the stew rest after cooking or refrigerate overnight to meld flavors and improve beef texture.
Sear the beef in batches to ensure each piece develops a rich, caramelized crust for depth of flavor.
Use a heavy pot with a tight-fitting lid or a slow cooker to maintain a low temperature for tender meat without drying out.
Toast spices like star anise and cinnamon in the pot before adding liquid to release essential oils and enhance aroma.
Comments (0)