Best Chinese Beef Brisket With Daikon 萝卜焖牛腩 (One Pot Chinese Cooking) Cantonese Beef Stew

Authentic Chinese Beef Brisket With Daikon Radish. 萝卜焖牛腩Also known as Cantonese Beef Brisket and Hong Kong Beef Brisket. The secret to this delicious recipe is the Chu Hou Paste.
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Recipe is below:

BEEF BRISKET WITH DAIKON RADISH

Chu Hou Paste is a special sauce made with traditional Chinese ingredients. This is a Chinese style beef brisket stew which has lots of flavor. Why eat this dish at a Chinese restaurant when you can make it better and cheaper at home. Be sure to serve it with hot steamed rice because you want to smother the rice with the delicious sauce.

Cantonese Beef Brisket With Daikon Radish

2 lbs. beef brisket
1 large daikon radish (3 to 4 cups)
2 tbsp. cooking oil
3 tablespoons ginger and garlic pieces
3 to 4 cups water
1 tsp. salt
1/2 teaspoon chicken soup base
1 teaspoon brown sugar or other sugar
1/2 teaspoon sesame oil
1 to 2 teaspoons light soy sauce
1 to 2 teaspoons Chinese oyster sauce
1/2 dried Chinese Mandarin orange
3 star anise
2 bay leaves
1 teaspoon dark soy sauce
2 tablespoons Chu Hou Paste (or Hoisin Sauce)
2 tablespoons cornstarch in 1/3 cup waterr

Bring a pot of water to a boil. Put beef brisket in and boil for 10 to 15 minutes to get rid of some of the fat and impurities. Rinse the beef brisket in cold water. Cut beef brisket into large chunks, about 2 inches by 2 inches.

Peel the daikon radish with a potato peeler or a knife. Cut into chunks, about 2 inches by 2 inches. A daiskon radish will yield about 3 to 4 cups.

Preheat a large pot at high heat. Then add the ginger and garlic pieces and briefly stir fry. Add beef brisket and sear for a few minutes. Add water. Add salt, chicken soup base, brown sugar, sesame oil, light soy sauce, oyster sauce, dried Mandarin orange, star anise and bay leaves. Cover with a lid and let beef brisket simmer. When water reaches boiling point, turn heat setting to medium. Simmer for 1 1/2 hours to 2 hours.

After 1/2 an hour, add the daikon radish. Also add dark soy sauce if you want a darker sauce. In the last 1/2 hour or just before serving, thicken sauce by slowly adding the cornstarch solution. Add enough cornstarch solution to reach the thickness of the sauce that you like. Make sure you put lots of the sauce on the plate or bowl when you are serving the beef brisket and daikon. As previously mention, serve with hot steaming rice to soak up the sauce. Enjoy!