Cantonese Braised Beef with Daikon Radish Recipe (萝卜炆牛腩)

curatedkitchenware.com

Elizabeth

subheading: To Blanch the Beef:

2.5 lb 1.13 kg of boneless beef stew meat

2 to 3 liters of water

¼ cup of chinese cooking wine

2 scallions

2 inches of ginger sliced thinly

½ tbsp of sichuan peppercorn

subheading: To Make the Sauce:

2 tbsp of Zhu hou paste

2 tbsp of hoisin sauce

1.5 tbsp of peanut butter

1 tbsp of sichuan dou ban jiang

2 pieces of Fu ru AKA fermented bean curd

3 tbsp of sugar

subheading: To Braise the Beef:

2 tbsp of cooking oil

6 cloves of garlic

2 inches of ginger sliced thinly

1 pieces of star anise

2 pieces of bay leaves

1 of cinnamon stick

1 piece of orange peel

4 pieces of gan cao 甘草

A small piece of dried golango

A couple pieces of red dried chilies

4 tbsp of Soy sauce

2 tsp of dark soy sauce

4 to 5 cups 1 to 1.25 liters of water

½ tsp of salt or to taste

2 lbs 900 grams of Chinese Daikon radish

Diced scallion as garnish

subheading: Products Used:

Clay Pot

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