✅ Step 1: Ingredient List
Here are the main ingredients needed to make Stewed Beef Brisket with Radish.
| Category | Ingredient | Quantity | Notes (Emoji & Description) |
|---|---|---|---|
| Main | Beef Brisket | 500g | 🐄 Brisket has a good fat-lean ratio for more flavor; cut into chunks not too small as they shrink during cooking |
| White Radish | 400g | 🥕 Peeled and cut into rolling chunks | |
| Aromatics | Ginger | 10g (approx. 2-3 slices) | Sliced |
| Scallion | 1 | Cut into sections | |
| Star Anise | 2 | Enhances aroma | |
| Sichuan Peppercorns | A small pinch | Enhances aroma | |
| Cinnamon Stick | 1 small piece | Enhances aroma | |
| Bay Leaves | 2-3 leaves | Enhances aroma | |
| Other | Cooking Oil | 20ml | For stir-frying |
👨🍳 Step 2: Instructions
Making Stewed Beef Brisket with Radish emphasizes the handling of the beef, stir-frying the aromatics, and slow simmering. Here are the core steps.
- 🐄 Prepare the Beef (Key Step):
- Cut the beef brisket into 3-4 cm cubes. Soak in clean water for 30 minutes to remove blood.
- Place the beef in a pot with cold water. Add a few slices of ginger. Bring to a boil over high heat, then skim off all the scum. Remove the beef and rinse with warm water. This step effectively removes gaminess and results in a purer broth flavor.
- 🔥 Stir-fry Aromatics (Optional, enhances aroma):
- Heat the wok, add cooking oil. Add ginger slices, scallion sections, star anise, Sichuan peppercorns, cinnamon stick, and bay leaves. Sauté over low heat until fragrant.
- Add the blanched beef cubes and stir-fry evenly.
- 🍲 Simmer (Patience is Key):
- Add enough boiling water (water level needs to cover the beef). Bring to a boil over high heat, then reduce to low heat, cover, and simmer gently for 1 to 1.5 hours, until the beef is tender and flavorful.
- Using a pressure cooker can reduce this time to about 30-40 minutes.
- 🥕 Add the Radish:
- When the beef is about 70-80% tender, add the prepared white radish chunks.
- Continue to simmer over low heat for 30-40 minutes, until both the radish and beef are thoroughly cooked and tender.
- 🧂 Final Seasoning:
- Season with an appropriate amount of salt to taste (Note: It’s best to add salt at the end to prevent the beef from becoming tough).
- Optionally add a small amount of pepper for flavor.
- Stir evenly and then serve.
🌟 Step 3: Seasoning Ratio & Nutrition Info
Precise seasoning ratios are key to the flavor of Stewed Beef Brisket with Radish.
| Seasoning | Precise Amount (g) | Notes (Emoji & Description) |
|---|---|---|
| Table Salt | 5-8g | Provides base saltiness; adjust to taste at the end |
| Pepper | 1-2g | Removes gaminess, adds aroma; optional |
| Rock Sugar | 5g (optional) | Balances flavors, enhances freshness |
| Light Soy Sauce | 15g (optional) | Provides savory umami flavor |
| Dark Soy Sauce | 5g (optional) | Primarily for coloring |
| Cooking Oil | 20g | For sautéing aromatics |
💡 Chef’s Tips (TIPS)
- Choosing Ingredients is Fundamental: Choose beef brisket; its fat-lean ratio makes it more flavorful.
- Blanch to Remove Gaminess: Starting the beef in cold water for blanching more effectively removes blood and impurities, resulting in a purer broth flavor.
- Add Hot Water for Simmering: When simmering, be sure to add boiling water, and add enough water at one time. Try not to add water midway to avoid affecting the meat’s texture and the broth’s flavor.
- Smart Use of Chenpi or Tea: Stewing beef with a small amount of dried tangerine peel (Chenpi) or tea leaves can help tenderize the beef faster and make the meat more fragrant.
- Salt at the End: Always add salt at the end. Adding salt too early can cause the proteins in the beef to coagulate, making it difficult to tenderize and potentially resulting in tough meat.
- Balancing Warm and Cool Properties: Beef brisket is warm-natured, while white radish is cool-natured. Stewing them together achieves a balance of warm and cool properties, complementing each other well.
