Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, braised daikon and beef. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Braised Daikon and Beef is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Braised Daikon and Beef is something that I’ve loved my entire life.
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.
To get started with this recipe, we have to prepare a few components. You can cook braised daikon and beef using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Braised Daikon and Beef:
- Prepare Beef chunks
- Make ready 1 pc daikon
- Make ready 5 slices ginger
- Make ready 1 star anise
- Get 1 Bay leaf
- Prepare Some peppercorns
- Prepare Light and dark soy sauce
- Get Cooking wine
- Get 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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