Cantonese-Style Braised Beef Brisket with Daikon Radish

Method9 steps

1. 1

   Prepare the Daikon Radish

   萝卜预处理

   Wash and peel the daikon radish, then cut it into rolling-knife chunks and set aside.

   白萝卜洗净去皮，切成滚刀块备用。

   ⏱3 min

   • 💡 Do not cut the chunks too small, or they will fall apart during long cooking.块不要切太小，否则久煮易烂
   
2. 2

   Blanch the Beef Brisket

   牛腩焯水

   Place the whole piece of beef brisket in cold water, add 2 ginger slices and a scallion knot, then bring to a boil and simmer for 5-10 minutes, skimming off any foam.

   牛腩整块放入冷水中，加入 2 片姜和一把葱结，水开后煮 5-10 分钟撇去浮沫。

   ⏱10 min

   • 💡 Blanching the whole piece helps retain the meat's aroma.整块焯水能更好保留肉香
   
3. 3

   Cut the Beef Brisket

   牛腩切件

   Remove the blanched beef brisket from the water and cut it into chunks of your preferred size.

   将焯水后的牛腩捞出，切成自己喜欢的大小块状。

   ⏱3 min

   • 💡 Blanched beef brisket will barely shrink during subsequent braising.焯过水的牛腩后续焖煮基本不再缩水
   
4. 4

   Mix the Sauce

   调配酱汁

   Combine red fermented tofu, Hou sauce, soy sauce, oyster sauce, rock sugar, and salt in a bowl and mix well.

   将南乳、柱侯酱、酱油、蚝油、糖、盐按比例放入碗中调和均匀。

   ⏱2 min

   • 💡 If rock sugar is inconvenient to dissolve, you can substitute white sugar.如果冰糖不方便融化，可用白糖代替
   
5. 5

   Stir-Fry the Beef Brisket

   炒制牛腩

   Heat oil in a wok, sauté ginger slices and garlic cloves until fragrant, then add the beef brisket and stir-fry until the surface is dry. Pour in the prepared sauce and stir-fry until fragrant. You may add a little dark soy sauce for color.

   热锅下油，爆香姜蒜，放入牛腩炒至表面干身。倒入调好的酱料炒香，可加少许老抽润色。

   ⏱5 min

   • 💡 Stir-frying out the moisture helps the sauce penetrate better.炒干水分能让酱汁更入味
   
6. 6

   Add Hot Water

   加入热水

   Pour enough hot water into the wok to cover the beef brisket.

   向锅中倒入足量的热水，没过牛腩。

   ⏱1 min

   • 💡 You must use hot water; cold water will cause the beef fibers to contract and become tough.必须加热水，冷水会使牛肉纤维收缩变柴
   
7. 7

   Braise on Low Heat

   小火焖煮

   Transfer the beef brisket and broth to a stockpot, add cassia bark, star anise, bay leaves, and dried red chili, bring to a boil, then reduce to low heat and braise for about 2 hours.

   将牛腩及汤汁换到汤锅中，放入桂皮、八角、香叶和干辣椒，大火烧开转小火焖约 2 小时。

   ⏱120 min

   • 💡 Monitor the water level during cooking to prevent the pot from drying out.期间注意观察水量，防止干锅
   
8. 8

   Add the Daikon Radish

   加入萝卜

   When the beef brisket is half tender, add the daikon radish chunks and continue braising for 30 minutes.

   当牛腩焖至半软状态时，加入白萝卜块继续焖煮 30 分钟。

   ⏱30 min

   • 💡 The daikon radish will release water, so no extra water is needed at this point.萝卜会出水，此时不需要额外加水
   
9. 9

   Reduce the Sauce and Finish

   收汁完成

   Once the daikon radish is translucent and tender, adjust the seasoning to taste and serve.

   待萝卜焖至透明软烂，根据咸淡最后调味即可出锅。

   ⏱2 min

   • 💡 You can finish on high heat to slightly reduce the sauce for a richer flavor.最后可以大火稍微收汁让汤汁更浓郁