Ingredients: |
Ingredients: 4-5 lbs Beef Brisket
2 Tbsp Vegetable Or Peanut Oil
10 (1/4") slices fresh, unpeeled Ginger
8 medium Garlic of Coves, smashed
3 Tbsp Shaoshing Rice Cooking Wine
1 Tbsp each - Chu Hou Paste, Oyster Sauce, and Dark Soy Sauce
1 Small Piece of dried Orange Peel
2 cups low-sodium Chicken Broth
2 cups Water or more
4 Whole Star Anise Pods
2 Medium Pieces of Chinese Rock Sugar
1 tsp Kosher salt as needed
1 pound each - Daikon Radish & Carrots
1 bunch Chopped Scallions
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Directions: |
Directions:
1. Trim Beef Brisket of excess fat and cut into 2-inch pieces.
2, Soak Orange Peel in warm water for 30 min to re-hydrate. Scrape soft white membrane from the bitter peel. Discard peel.
3. Fill a large heavy-bottomed pot or Dutch oven halfway with water and bring to a boil over high heat. Add brisket pieces; return to a boil. Immediately drain the meat in a colander and rinse scum with cold water; set aside.
4. Wash and dry the pot. Heat oil in the pot over medium-high heat. Stir fry ginger and garlic for 1 minute till fragrant and starting to brown. Add brisket meat and stir fry till browned.
5. De-glaze pot with rice wine.
6. Add the chu hou paste, oyster sauce, and soy sauce and stir to coat. Add the chicken broth, measured water, star anise, rock sugar, and salt and stir to combine.
7. Bring the mixture to a boil with tight covered lid. Reduce the heat to low, and simmer until the meat is tender, about 2½ to 3 hours.
8. Peel and cut the daikon and carrots into 1-1/2-inch cubes, place in a large bowl and cover with cool water.
9. After meat has been stewing for about 2 1/2 hours, drain and add the daikon and carrots to the pot and stir to combine. Cover and simmer, stirring halfway through the cooking time, until vegetables are tender, about 30 to 40 minutes.
10. Remove the pot from the heat, stir in the scallions, and let sit uncovered for 5 minutes to allow the scallions to soften slightly. Remove and discard the star anise pods. Taste and season with salt as needed.
Serve with steamed rice or rice noodles.
Makes 6 Servings
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