850g beef brisket, trim excess fat and cut into chunks, blanched in boiling water
2 daikon (white radish) peeled and cut into chunks
3 carrots, peeled and cut into chunks
1 large onion, diced
6 cloves garlic, chopped
50g (approx) ginger, chopped
salt & ground black pepper, to taste
Put these aromatics into a tea bag:
1 tsp fennel seeds
1 star anise
1 sassia bark or cinnamon stick
1/2 tsp white peppercorn
1 piece dried mandarin peel
2 tbsp Chu Hou sauce (柱侯酱)
1 tbsp rock sugar
3 tbsp chinese cooking wine
3 tbsp light soy sauce
- Heat about 2 tbsp oil in a big saucepan, fry beef brisket until brown on all sides. Transfer onto a plate and set aside.
- In the same saucepan, with a little more oil saute ginger, onion and garlic until fragrant. Then put in the brisket, spices and sauce. Add enough water to cover the meat.
- Bring to the boil. Then lower the heat and simmer for an hour. Add in daikon and carrots. Continue to cook for at least another hour or so until beef brisket is soft and tender. Add more water if sauce starts to dry out. Season with salt and ground black pepper.
- Serve with steamed rice or noodles.