Cantonese Braised Beef

Ingredients

• Beef brisket

  Flat half, separable lean only, trimmed to 1/8" fat, choice, raw

  2 lb or 907g

• Canola oil

  2 tbsp or 28g

• Garlic

  Raw

  3 clove or 9g

• Ginger

  Spices, ground

  100g

• Hoisin sauce

  Ready-to-serve

  1 tbsp or 16g

• Oyster sauce

  Ready-to-serve

  1 tbsp or 18g

• Anise Star

  Castella

  200g

• Oranges

  Raw, with peel

  1 fruit without seeds or 159g

• Bay

  Castella

  100g

• Wine

  Alcoholic beverage, dessert, sweet

  1 fl oz or 30g

• Water

  Plain, clean water

  2 cup or 473g

• Daikon

  Freshdirect

  500g

• Soy sauce

  Made from hydrolyzed vegetable protein

  1 tbsp or 18g

• Soy sauce

  Made from soy (tamari)

  ½ tbsp or 9g

• Stevia

  Safeway

  100g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

Directions

1. Blanch beef in a pot of boiling water for 8-10 minutes. Rinse under running cold water, drain, and set aside.
2. Heat oil in a wok and saute garlic and ginger until fragrant, about 2-3 minutes.
3. Add chu hou paste, hoisin sauce, and oyster sauce. Mix well, and cook for 1 minute.
4. Return the beef to the wok, add star anise, orange peel, bay leaf, and Shaoxing. Cook until beef is slightly browned, about 3 minutes.
5. Add water and bring to a boil. Lower heat, cover the wok, and simmer until the beef is tender, about 2 hours.
6. Add daikon, light soy sauce, dark soy sauce, and rock sugar. Return to a boil, then lower the heat again, cover the wok, and simmer until the daikon is tender and has absorbed most of the liquid.
7. Turn off heat, transfer to a serving plate, and garnish with sliced scallions. Serve with steamed white rice.
8. Recipe by: Daily Cooking Quest (source: http://dailycookingquest.com/by-category/main-dish/cantonese-braised-beef)

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