{Recipe} Cantonese Style Braised Beef Stew 炆牛腩 | Yi Reservation

Blanch beef brisket in a large pot of boiling water. About 8 minutes. Take the beef out and rinse under cold water. Drain the excess water and set aside Heat up 1 tbsp of cooking oil in a wok or Dutch oven. Cook sliced garlic and ginger on low heat until aromatic. About 30 seconds Add chu hou sauce, rock sugar, oyster sauce, hoisin sauce and stir fry on low heat for 1 minute Put in the blanched beef, star anise, orange peel, and bay leaf, cooking wine Cook under medium heat until the beef is slightly brown. About 3 minutes Add 2 cups of water and bring to boil. Turn the heat to low and simmer with lid on for 2 – 2.5 hours until tender. Turn the beef with a spatula every now and then. Add soy sauce and salt to taste (Optional) Add daikon radish cubes and mix with the beef. Bring the stew to boil and simmer with lip on until the radish is soft. About 30 minutes. Sprinkle some scallions and cilantro and serve with white rice