Go Back
cantonese braised beef brisket
Print Pin

Cantonese Braised Beef Brisket with Daikon

Hearty and rich beef briskets braised with daikon, Chinese style
Course Main Course
Cuisine Asian
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Servings 4
Cost $15

Ingredients

  • 2 lb Beef brisket, cubed
  • 1 lb Beef tendon
  • 1 large Daikon
  • 4 tbsp Cooking wine
  • 5 slices Ginger
  • 5 stalks Green onion
  • 5 cloves Garlic
  • 2 tbsp Oyster sauce
  • 2 tbsp Light soy sauce
  • 2 tbsp Dark soy sauce
  • 3 tbsp Chuhou sauce
  • 2 large Bay leaves
  • 3 medium Dried chili pepper
  • 1 Star anise
  • 1 medium piece Rock sugar

Instructions

  • Prep the ingredients
    Cut the brisket and tendon into large cubes. Peel and cut the daikon into chunky pieces. Smash or lightly crush the rock sugar if it is in a large piece.
  • Blanch the meat
    Fill a large pot with water and add the 2 stalks green onion, 2 slices of ginger, and 3 tbsp of cooking wine. Add the brisket and tendon, bring to a boil, and cook for 5 minutes. Skim off any foam or impurities from the surface.
  • Rinse and set aside
    Remove the brisket and tendon from the blanching water and rinse under cold running water to remove any residue. Set the meat aside and discard the blanching liquid.
  • Fry the aromatics
    Heat a little oil in a clean pot over medium heat. Add the green onion, garlic, and ginger and fry until fragrant and slightly softened.
  • Add the meat and seasonings
    Return the brisket and tendon to the pot. Add the oyster sauce, light soy sauce, dark soy sauce, chu hou sauce, and cooking wine. Toss everything so the seasonings coat the meat.
  • Add the spices and rock sugar
    Add the bay leaves, dried chili pepper, and star anise. Add the rock sugar and toss briefly to melt and combine with the sauces.
  • Add water and simmer
    Pour in enough water to just cover the brisket and tendon. Bring to a gentle simmer, then reduce the heat to medium low. Cover with a lid and cook for 1 hour, stirring occasionally and checking the liquid level.
  • Add the daikon
    Add the daikon chunks to the pot and continue to simmer, covered, for another 25 minutes, or until the daikon is tender and the meat is fork tender.
  • Finish and thicken
    Remove the lid and increase the heat slightly. Simmer a few minutes to reduce and thicken the sauce if needed. Taste and adjust seasoning with a splash more soy sauce or a pinch of salt if desired. Enjoy!