Can I make this recipe in a slow cooker?
Yes, after searing the beef and sautéing aromatics, combine all ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, adding the daikon during the last hour.
DINNER
Hearty Chinese Braised Beef with Daikon Radish
Savor the rich, comforting flavors of this traditional Chinese Braised Beef with Daikon Radish. Tender beef, slow-simmered in an aromatic sauce, pairs beautifully with sweet, yielding daikon for a truly satisfying meal perfect for any family gathering.
HOW TO MAKE IT
Let's cook.
01
Blanch the beef chuck: Bring a pot of water to a boil. Add the beef cubes and cook for 5 minutes to remove impurities. Drain the beef and rinse thoroughly under cold water. Set aside.
02
Heat 1 tablespoon of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the blanched beef and sear until browned on all sides, about 5-7 minutes. Remove the beef and set aside.
03
In the same pot, add the sliced ginger, smashed garlic, and star anise. Sauté for 1 minute until fragrant. Return the seared beef to the pot.
04
Pour in the soy sauce, Shaoxing wine, and rock sugar. Stir to coat the beef. Add 4 cups of water or beef broth, ensuring the beef is mostly submerged. Bring the liquid to a boil, then reduce heat to low, cover, and simmer for 90 minutes.
05
After 90 minutes, add the daikon radish rounds to the pot. Stir gently to combine. Continue to simmer, covered, for another 60 minutes, or until the beef is fork-tender and the daikon is translucent and soft.
06
Taste and adjust seasoning if necessary. Serve hot.
About This Recipe
Savor the rich, comforting flavors of this traditional Chinese Braised Beef with Daikon Radish. Tender beef, slow-simmered in an aromatic sauce, pairs beautifully with sweet, yielding daikon for a truly satisfying meal perfect for any family gathering.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, use beef broth instead of water. If you prefer a thicker sauce, remove the beef and daikon, then reduce the sauce over medium-high heat until it reaches your desired consistency.
Easy Substitutions
If Shaoxing wine is unavailable, dry sherry or mirin can be used as a substitute. Rock sugar can be replaced with granulated sugar, adjusting to taste. Carrots or potatoes can be added alongside the daikon for extra vegetables.
Storage & Reheating
Store leftover Chinese Braised Beef with Daikon Radish in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through.
Serving Suggestions
Serve this Chinese Braised Beef with Daikon Radish over steamed white rice to soak up all the delicious sauce. A side of blanched bok choy or steamed green beans would complement the dish well. For a heartier meal, consider serving it with plain noodles or a simple cucumber salad.
Common Mistakes
1. Not blanching the beef: This can lead to a cloudy sauce and less tender beef. Always blanch and rinse the beef thoroughly. 2. Not simmering long enough: Braised beef needs time to become truly tender. Don't rush the cooking process. 3. Overcooking the daikon: While daikon should be soft, it shouldn't be mushy. Add it in the last hour of cooking to ensure it retains some texture. 4. Too much salt: Soy sauce is salty, so taste the sauce before adding more salt.
Frequently Asked Questions
What is Shaoxing wine?
Shaoxing wine is a traditional Chinese rice wine used in cooking. It adds depth and complexity to many Chinese dishes.
Can I freeze leftovers?
Yes, this dish freezes well. Store in an airtight, freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
MORE TO KNOW
Blanching the beef before braising is a crucial step in Chinese cooking. It helps to remove impurities and excess blood, resulting in a cleaner, clearer braising liquid and a more tender final product. Don't skip this step for the best results. The daikon radish absorbs the rich flavors of the braising liquid beautifully, becoming incredibly tender and sweet.
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