Friday, April 5, 2013

Cantonese Braised Brisket with Daikon

Cantonese Braised Brisket with DaikonLook at that sad little brisket sitting in the bowl surrounded by daikon (Chinese turnip) and rice. Most people like the brisket the most, but I actually prefer the daikon. It's been simmering in a super flavourful broth for 3 hours, soaking in all that yummy flavourful goodness. How can it NOT be yummy????? You're right, cuz it can't not be! Lol. Luckily, Hubby likes the meat more and I like the daikon more, so I eat the daikon with a bit of brisket and he eats most of the brisket with just a bit of daikon. :)

You can get daikons at any Asian supermarket. They're usually about the length of your forearm and just as thick. They're the perfect root veggie to soak up any broth. But it does take a long time for them to get tender. It's well worth it though because of how much flavour the veggie soaks up. Totally AMAZING, assuming the broth is super yummy, but why wouldn't it be? ;)

Cantonese Braised Brisket with Daikon
(serves 4)

  • 2 lb beef brisket, cut into 1 inch cubes
  • 1 daikon, cut into chunks or 1/2 inch thick slices
  • 2 star anise
  • 1/4 cup shaoxing wine
  • 1/4 cup soy sauce
  • 2 Tbsp black bean garlic sauce
  • 2-3 inch knob ginger, smashed
  • 1 piece dried tangerine or orange peel
  • 1 inch rock sugar
  • Water
  • 2-4 Tbsps oyster sauce
  • 2 Tbsp canola oil

  1. Heat a wok on high heat. Add star anise, ginger, and dried tangerine or orange peel. Stir until fragrant. Add all of the brisket and stir occasionally until all sides are browned.
  2. Add black bean garlic sauce and turnip. Sauté for a couple of minutes.
  3. Stir in shaoxing wine, soy sauce, rock sugar. 
  4. Transfer everything to a large pot or Dutch oven. Pour in water until everything is 3/4 of the way covered and add rock sugar. Bring to a gentle boil. Lower heat and simmer, covered, on the lowest heat for 3 hours, or until fork tender.
  5. Stir in oyster sauce and add more soy sauce, as needed.
  6. Serve over rice.

The rock sugar helps to tenderize the meat. I'd try not to use too big of a piece or it'll make the broth pretty darn sweet cuz the daikon is already pretty sweet.