Tuesday, May 14, 2013
Chinese Beef Stew with Daikon and Carrot
I love daikon especially in soup or stew. I’ve stop eating them for a couple of years after being admitted to the ER for eating too much of it ha ha...Well, I am back cooking it again but this time I know I have to limit my consumption of it. I made this dish a few months ago and only get to post it now as I have put out all the Kelantan dishes first for last month. Do check out the round up here .
Stew beef with daikon is a traditional Cantonese stew and I see a lot of the online recipes called for Chee Hou sauce which is a readymade soy beans, ginger and garlic paste used for braising meat. Since I don’t have it I just add some tau cheong to it. I just love this dish especially the thick sauce that is so perfect over white rice.
2 pound of beef – I used flank and brisket
1 daikon – about 1 .5 pound
1 large carrot
4 spring onion
4 slices ginger
4 cloves garlic
2 star anise
4-5 cups of water (amount depend on what cut of meat you use)
2 tsp fermented bean paste/tau cheong
1 tbsp oyster sauce
3 tbsp Chinese cooking wine
2 tbsp soy sauce
1 tsp dark soy sauce
1 small piece of rock sugar or sugar
Salt to taste
1. Cut the meat into chunks. Lightly marinate it with some salt and pepper and set it aside while you prepare the daikon and carrot. Cut them into chunks too.
2. Heat up a large heavy bottom pot over medium heat, put in 2 tbsp of oil and brown the beef on all side. Add in the ginger, garlic and bean paste stir fry it for a minute or until aromatic.
3. Add in all the seasonings and water. Bring up to a boil and add in the star anise. Lower down the heat and let it simmer for 1 to 1.5 hours (depend on the cut of the meat) or until meat is tender. Add more water if needed.
4. Add in the daikon and carrot. Continue to cook until the daikon and carrot are tender. Lastly add in the spring onions and check seasonings.
5. Serve with warm rice.