Cantonese braised beef brisket (niu nan) with daikon
Souped Up Recipes · ♥ 2.2K likes · 45.9K views · 8 min video
Read about brisket in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 680 g beef
- 2 tbsp oil
- 680 g daikon radish
- 2½ l water
- 5 whole scallions
- 2 inch ginger
- 5 cloves garlic
- 3 whole bay leaves
- 1 whole cinnamon stick
- 1 whole star anise
- 3–5 slices angelica root
Put the beef in a stock pot with 2.5 litres of water and bring to a boil; skim off the foamy scum with a sieve for a clean broth. Take the beef out and drain.
Preheat the clay pot over medium heat about a minute; add the oil, the knotted scallions and all the aromatics and spices; stir 2 to 3 minutes until fragrant.
Frying the aromatics and seasoning the braise
- 1½ tbsp Sichuan Doubanjiang
- 4 tbsp soy sauce
- ½ tbsp dark soy sauce
- 1 tbsp char siu sauce
Add the blanched beef and stir a few minutes; add 1.5 tbsp doubanjiang, 4 tbsp soy sauce, half a tbsp dark soy sauce and 1 tbsp char siu sauce.
- 4–5 cup water
Add 4 to 5 cups water to immerse everything, bring to a simmer, cover, turn to the lowest heat and simmer about 3 hours.
About 40 minutes before the end, peel the daikon and cut into big chunks.
Pick out the aromatics and spices, add the daikon and simmer together the last 30 minutes, until the beef is chopstick tender.
Serve with plain white rice, or over noodles with a few ladles of the braising liquid.
Serving over rice or noodles