Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, braised daikon and beef. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Home » Recipes » Beef » Chinese Braised Beef and Turnips (Daikon Radish). Add the beef and lightly brown all sides. Succulent beef brisket, beef tendon and daikon braised to perfection, drawing in all the flavours from the condiments and spices added, making it a rare treat for me.
Braised Daikon and Beef is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Braised Daikon and Beef is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook braised daikon and beef using 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Braised Daikon and Beef:
- Get Beef chunks
- Get 1 pc daikon
- Make ready 5 slices ginger
- Take 1 star anise
- Make ready 1 Bay leaf
- Take Some peppercorns
- Make ready Light and dark soy sauce
- Get Cooking wine
- Take Oyster sauce
Add in the beef brisket, tendons, together with all the spices into. In China, this dish is normally cooked in the winter to warm up the body. If you look closely at the ingredients, most of it belongs to the 'yang' category. It also means that most of the ingredients cause "heatiness".
Instructions to make Braised Daikon and Beef:
- Wash beef and put it in a boiling water just to remove the scum. Then wash again.
- Heat a wok and stir fry ginger, star anise, pepper corns and bay leaf until fragrant. Then add beef. Then transfer it in a pot.
- Put 5 cups of water in a pot, then add oyster sauce, dark and light soy sauce and the stir fry beef. Then let it boil for an hour.
- Cut daikon in cubes and add in the pot. Let it boil again for 30 mins or until daikon is soft. Serve
Braised daikon, or "daikon no nimono" is slowly simmered Japanese radish in a light dashi broth. It's a delicate and flavorful side dish. While grated raw daikon is often served as a spicy and pungent garnish to different Japanese foods, when daikon is simmered, it takes on a completely different. This classic Cantonese style braised beef brisket stew is flavorful and absolute mouth-watering and you can easily make it with this step-by-step recipe. Compared to Sichuan style beef stew, the Cantonese style braised beef is non-spicy, sweet, with unique deep flavors developed from the use.
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