Recipe: Appetizing Braised Daikon and Beef

Recipe: Appetizing Braised Daikon and Beef

- in Radish

Braised Daikon and Beef. 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 It may be complicated as the list of ingredients are long but like any stews or braised dishes, you just dump in. The ever-popular dish of Braised Beef Brisket with Daikon is a favourite in Chinese cuisine. Not only is it super tasty, it's also really easy to make in the Using WMF Singapore's Perfect Pro NATUramic, the cooking time is drastically reduced. You can cook Braised Daikon and Beef using 9 ingredients and 4 steps. Here is how you cook that.

Ingredients of Braised Daikon and Beef

  1. Prepare of Beef chunks.
  2. It’s 1 pc of daikon.
  3. It’s 5 slices of ginger.
  4. You need 1 of star anise.
  5. Prepare 1 of Bay leaf.
  6. You need of Some peppercorns.
  7. Prepare of Light and dark soy sauce.
  8. Prepare of Cooking wine.
  9. It’s of 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".

Braised Daikon and Beef instructions

  1. Wash beef and put it in a boiling water just to remove the scum. Then wash again..
  2. 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..
  3. 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..
  4. 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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