Braised Beef and Daikon

It sure doesn’t feel like spring… maybe it was an April Fool’s joke by someone or something above but there was a bit of light snow coming down in west London in the early afternoon today. Spring weather it may not be but it’s still perfect weather for braises and stews.

Braised beef and daikon is a traditional Cantonese stew and most classic recipes online call for Chee Hou sauce, a ready made sauce of soybeans, ginger and garlic used for Chinese braising. I have no experience with the stuff and didn’t have any of it to hand but I did have a tub of white miso paste in the fridge. A spoonful of it went it and didn’t hurt it one bit. Melt-in-the-mouth beef, tender daikon, lots of thick sauce that’s perfect over white rice – this will keep you warm on the inside!

Braised Beef and Daikon
serves 4 with rice.

600-800g beef for stewing (like braising steak, shin, brisket)
2 tbsps oil
4 slices ginger
3 large garlic cloves
80ml Shaoxing wine
2 tbsps oyster sauce
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 heaped tsp miso paste
1-2 star anise
1 stick cinnamon/cassia
a sprinkle or two of white pepper
a small chunk of rock sugar
3-4 cups water
1 small to medium sized daikon
2 tbsps cornstarch

Cut up the beef into large chunks. Heat up a pot over medium heat, add the oil and then brown the beef on all sides. Add the ginger and garlic and stir for a minute or two until aromatic. Add all the other ingredients except the daikon and cornstarch and stir to mix. Bring to a boil and then lower the heat so that everything is just at a simmer. Half cover the pot and let it do its thing for about 1.5 to 2 hours. You want that beef to be tender.

Peel and cut the daikon into large chunks. Add to the cooking beef and then continue cooking all together until everything is tender. Mix up a cornstarch slurry by combining the cornstarch with cold water and then stir as much as you desire into the sauce to thicken it to your liking.

Serve with rice and other dishes if desired. Stay warm, everyone!

foods for the soul Says:

Mon, 1 Apr, 2013 at 22:11

That looks so warm and comforting. I’m not sure where all of the clouds came from (maybe the weather’s April Fool’s joke on us?), but this sounds like a great meal for today!

Su-Lin Says:

Thu, 4 Apr, 2013 at 22:39
It snowed on us again here! All I can think of is stews!
foods for the soul Says:

Fri, 5 Apr, 2013 at 19:03
Oh no!! I’m sending some of our sunshine your way. You deserve a little warm weather after snow!

Kavey Says:

Mon, 1 Apr, 2013 at 22:15

I’d love to try it. I always thought I didn’t like white radish, having tried the Indian mooli, but I do like the thinly grated daikon served with sashimi. I don’t know if it’s a milder variety or that it’s blanced somehow before grating? Anyway, I don’t know if I like it cooked, so I need to experiment!

Su-Lin Says:

Thu, 4 Apr, 2013 at 22:40
You know, I’ve decided I like daikon when cooked… but raw, I can’t decide whether I like it! Do try it cooked like this!