Cantonese Braised Beef with Radish

Ingredients

• Blanch Beef Ingredients
• 650g beef brisket, cut into large chunks
• 3cm chunk ginger, sliced thinly
• 1 spring onion, cut into half
• Braised Beef Ingredients
• 2 tbsp cooking oil
• 3cm chunk ginger, sliced thinly
• 1 spring onion, cut into batons
• 2 star anise
• 1 cinnamon quill
• 10 black peppercorns
• 2 bay leaves
• 2 tbsp Shaoxing wine
• 3 tbsp Lee Kum Kee Premium Soy Sauce
• 1 tbsp oyster sauce
• 500ml water
• 1 tbsp Chinese rock sugar, or white sugar
• 500g daikon radish, peeled and cut into 4-5cm chunks
• 1 spring onion, thinly sliced for garnish
• Salt, to taste

Method

1. Prepare a large pot with enough water to cover the beef. Add in the ginger pieces and spring onion. When the water starts to boil, add in the beef brisket to the pot.
2. Bring the water to a boil, and then turn the heat down to low heat to cook for 2-3 minutes. Drain the water and rinse beef under cold water to rinse off the foam and scum. Set beef aside.
3. In a large heated pot or wok, add in the cooking oil. Add in the ginger slices and spring onion batons and cook for 2-3 mins on medium-high heat.
4. Then add the blanched beef back into the pot, and cook for about 5 mins until the beef is lightly browned on both sides.
5. Add in the star anise, cinnamon, peppercorns and bay leaves and cook for another 1-2 mins until fragrant.
6. Pour in the Shaoxing wine, Lee Kum Kee Premium Soy Sauce, oyster and enough water to cover the beef entirely. Once boiling, add in the sugar.
7. Cover the pot and let it boil for 5 mins. Then reduce the heat to medium-low, and simmer for about 45 mins, stirring occassionally.
8. Add in the radish and continue to simmer for another 45 minutes until the radish is tender.
9. Season with salt to taste. Garnish with sliced spring onions just before serving. Serve with a bowl of steamed rice.

Product used in recipe

• LEE KUM KEE - LKK PREMIUM SOY SAUCE 150ML