Cantonese-Style Beef and Daikon Stew

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.