Chinese Cooking Recipes Braised Beef Homestyle

This Chinese Braised Beef Stew is a famous yet very homey Cantonese dish, and now is the time of twelvemonth to prepare it!

The ingredients are uncomplicated, beef, daikon radish (likewise sometimes translated every bit "turnips" in English), ginger, scallion, star anise, cloves, bay leaves, and Shaoxing vino.

All you need is a big pot and some time (about 3 hours). It is very much like making a Western beef stew, in that you throw the beefiness into a pot with liquid, melt it for a long time, then add vegetables and melt until they're tender. (So everything is at the correct doneness at the same time!)

Become this dish started in the afternoon, and become do some laundry, become back to work, or re-grout your bathroom (that'due south what WE did when nosotros first blogged this recipe). Information technology'southward a tasty dinner with a side of rice to soak upwards the sauce, and some stir-fried leafy greens.

Notation: This recipe was commencement published in October 2013. It was one of the very offset recipes we e'er published on the blog! (See how dissimilar our photos used to look??) We have since re-tested information technology, and then here is the new and improved version, with new photos, clearer instructions, and metric measurements. If you'd like to see the onetime recipe, scroll downwards to the bottom of the post!

Our original photo for this recipe, taken in Oct 2013.

The Cut of Beef Traditionally Used In This Recipe

In this recipe, we call for a cut of beefiness that you may have never heard of. It's called "rough flank." Known as niúnǎn (牛腩)in Standard mandarin, orngau lamin Cantonese, this is not to be confused with flank steak!

As you lot can run into in the photograph higher up, there are tough connective tissues on this slice of meat, which is why the dish has to be braised for a long time.

While this cutting of meat isn't the most popular here in the U.S. mostly, yous'll notice it in Chinese and Southeast Asian grocery stores. Those gelatinous bits add texture as well as flavour to the final dish.

If you tin't detect crude flank…

Substitute another tougher cut of meat, such as beef chuck. Nosotros prefer a well-marbled beef chuck over something like brisket, because we find brisket tends to exist rather dry after braising. Annotation that beef chuck will likely accept less fourth dimension to melt, so y'all may want to reduce the cooking time by about xx minutes, or simply check information technology until information technology's at the level of tenderness you adopt.

The Other Main Ingredient: Daikon Radish

Daikon radish, or luóbo (萝卜) in Mandarin andlo bakin Cantonese, is a large, bright white radish with dark-green leaves (you can really eat the leaves also!).

We add them to soups and stews like this ane, or make dishes similar Boiled Daikon and Stir-fried Daikon with Carrots. They add a special flavor to this dish, and are as big a role of it every bit the beefiness!

When shopping for daikon, expect for business firm, shiny white radishes effectually 10-inches long. They should be heavy, which means they haven't stale out, with polish skin that doesn't have any brown spots on it. Wait for fresh green tops, some other indication of freshness.

On to the recipe!

Recipe Instructions

Add the beef to a large pot, and add plenty h2o to cover the beefiness. Place over high heat, bring to a eddy, and cook the beef for one infinitesimal. (We used a pot that was a bit too pocket-size in the photo below.)

You will see scum and cream rise to the top of the water.

Remove from estrus, drain, and rinse the beef chunks make clean. Fix aside.

Heat the oil in a Dutch oven or other thick bottomed pot over medium rut, and add the ginger, cloves, star anise, and bay leaves. Cook for ii-iii minutes until fragrant.

Increase the heat to high, and add the beef dorsum to the pot. Melt for 8-10 minutes, until the pieces of beef are lightly browned around the edges.

Stir in the Shaoxing vino, light soy sauce, night soy sauce, and oyster sauce, and bring to a boil. Once boiling, add the water and sugar.

Cover the pot, and bring it to a boil once more. Once humid, reduce the heat to medium-low, comprehend, and simmer for 90 minutes to 2 hours. The liquid should be at a ho-hum bubble. Stir the pot occasionally to prevent sticking or burning.

Then, add together the daikon…

And gently stir it in:

Continue cooking for another 45 minutes, until the daikon is tender.

Flavour with table salt to taste, and add the scallions merely before serving.

You also take the option of thickening the sauce before serving. If y'all'd like to thicken the sauce, combine the cornstarch with 2 tablespoons of h2o to brand a slurry. Pour the slurry into the bubbling sauce, and stir until the sauce thickens slightly and has a glossy appearance. Add more slurry if the sauce is nevertheless as well thin for your liking.

Serve with steamed rice!

Prep: fifteen minutes

Melt: 3 hours

Total: 3 hours 15 minutes

• ▢ iii pounds beef crude flank (cut into 1½- to 2-inch/4-5cm pieces; can substitute well-marbled chuck, which volition accept less time to cook)
• ▢ 2 tablespoons vegetable oil
• ▢ 7 slices ginger
• ▢ 5 cloves
• ▢ 3 pieces star anise
• ▢ 3 bay leaves
• ▢ one cup Shaoxing wine
• ▢ three tablespoons light soy sauce
• ▢ one tablespoon nighttime soy sauce
• ▢ 1 tablespoon oyster sauce
• ▢ v cups water
• ▢ one tablespoon sugar
• ▢ 2 pounds daikon radish (peeled and cutting into i½- to 2-inch/4-5cm pieces)
• ▢ table salt (to taste)
• ▢ three scallions (cut on a diagonal into 2-inch pieces)
• ▢ 1 tablespoon cornstarch (mixed into a slurry with 2 tablespoons water, optional)

• Add the beef to a large pot, and add together enough h2o to comprehend the beefiness. Place over high rut, bring to a eddy, and cook the beefiness for 1 minute. Y'all will see scum and cream rise to the top of the h2o. Remove from heat, drain, and rinse the beef chunks clean. Set aside.

• Oestrus the oil in a Dutch oven or other thick bottomed pot over medium heat, and add the ginger, cloves, star anise, and bay leaves. Cook for 2-3 minutes until fragrant.

• Increase the heat to high, and add the beef back to the pot. Cook for 8-10 minutes, until the pieces of beefiness are lightly browned around the edges.

• Stir in the Shaoxing wine, light soy sauce, night soy sauce, and oyster sauce, and bring to a boil. Once boiling, add the water and sugar.

• Cover the pot, and bring it to a boil once again. One time humid, reduce the estrus to medium-depression, cover, and simmer for 90 minutes to ii hours, depending on how tough your beefiness is! The liquid should exist at a boring bubble. Stir the pot occasionally to forestall sticking or burning.

• Then gently stir in the daikon, and continue cooking for some other 45 minutes, until the daikon is tender. Flavor with salt to taste, and add the scallions just earlier serving.

• You also have the option of thickening the sauce before serving. If you'd like to thicken the sauce, combine the cornstarch with 2 tablespoons of water to make a slurry. Cascade the slurry into the bubbling sauce, and stir until the sauce thickens slightly and has a sleeky advent. Add more slurry if the sauce is still too thin for your liking. Serve with steamed rice!

Calories: 345 kcal (17%) Carbohydrates: 10 grand (3%) Protein: 37 1000 (74%) Fat: thirteen g (20%) Saturated Fat: 4 yard (20%) Polyunsaturated Fat: 1 yard Monounsaturated Fatty: six g Cholesterol: 105 mg (35%) Sodium: 732 mg (31%) Potassium: 873 mg (25%) Fiber: 2 g (8%) Sugar: v g (6%) Vitamin A: 49 IU (1%) Vitamin C: 26 mg (32%) Calcium: 55 mg (6%) Iron: 4 mg (22%)

nutritional info disclaimer

TheWoksofLife.com is written and produced for informational purposes simply. While we practice our all-time to provide nutritional data as a full general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional data in any recipe. Various online calculators also provide unlike results, depending on their sources. To obtain accurate nutritional data for a recipe, use your preferred nutrition reckoner to determine nutritional information with the actual ingredients and quantities used.

Old Version of the REcipe:

• 2 pounds beef brisket (900g, done, pat dry and cut into 1 ½ inch pieces)
• ane tablespoon oil
• 5 slices ginger
• i cup Shaoxing vino
• 2 1/2 tablespoons lite soy sauce
• 3 star anise
• 8 cloves
• i teaspoon carbohydrate
• five cups water
• one daikon radish(cutting into 1 ½ inch pieces)

Prep your beef. Heat cooking oil and ginger in a wok or Dutch oven over loftier estrus. Add the beef and lightly brown all sides. Now add together your cooking wine, light soy sauce, star anise, cloves, sugar, 3 cups of the water and bring everything to a eddy. And so plough down the rut to simmer for almost xc minutes using low heat. For simmering, the heat should be high enough that the liquid is moving, only not boiling.   Stir the pot occasionally to avoid sticking or called-for.

Later that, the sauce should be nearly dry. This is a skillful time to skim out whatsoever excess fat. And so add the turnips and the last 2 cups of water. Permit the stew to simmer for another 40 minutes, until the turnip is soft and tender. Serve hot over rice.

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Source: https://thewoksoflife.com/chinese-braised-beef-turnips/

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