Cantonese Braised Beef with Daikon Recipe

daikon radish

🥗Healthier: turnip

💰Cheaper: regular radish

Turnip offers a similar texture and flavor profile.

beef brisket

🥗Healthier: chuck roast

💰Cheaper: shank

Chuck roast is more affordable while still providing tenderness.

Cut boneless beef ribs and beef chuck into 1-inch cubes.

Blanch the beef in a pot of water with Chinese cooking wine, scallions, ginger, and Sichuan peppercorns until boiling.

Remove the beef and set aside; discard the spices and aromatics.

Make a sauce with Chu Hou Paste, Hoisin Sauce, peanut butter, Sichuan Dou Ban Jiang, fermented bean curd, and sugar.

Heat cooking oil in a clay pot; add garlic, ginger, star anise, bay leaves, cinnamon stick, orange peel, and Gan Cao, and sauté until garlic is golden.

Add the sauce to the pot and stir to activate the aroma.

Add the beef and coat it well with the sauce.

Pour in 4 to 5 cups of warm water to cover the beef and bring to a boil.

Add soy sauce to taste, then reduce heat to low and simmer for 2 hours until tender.

Prepare daikon radish by double peeling and cutting into large chunks; blanch in boiling water for a few minutes to remove bitterness.

Add the daikon to the pot 40 minutes before the beef is done, and simmer for an additional 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens