Tuesday, November 1, 2011
I love this beef stew with daikon/radish. It is a Cantonese favorite and it's usually eaten with egg noodle soup and tasted just as delicious with white rice. I like mine with lots of beef tendon, so i cooked this dish with beef shank instead of the usual beef brisket. Adding Daikon /radish to this stew is a must as beef and daikon/radish together is a marriage made in heaven.. Daikon/radish is bland by itself but will taste very distinct and tasty after it has soaked up those wonderful flavors of this stew. How to choose a good daikon/radish? As with any root crop, look for one that are free of growth cracks and bruises with firm and crisp roots. It must be heavy as a light one will be dry and hollow which is not good eats. Chu Hou Sauce is made from soybeans, garlic, ginger and sesame seeds,therefore a convenient cooking sauce for braising meats and vegetables. It brought this stew totally to another level and i consider this sauce as an important ingredient.
2 lbs beef shank
2 lbs daikon/radish - cut into roll-cut pieces
1 piece dried tangerine peel
3 cloves garlic - sliced
1/3 cup sliced ginger
1/4 cup cooking oil
4 tbsp Chu Hou sauce
1 cup stock
2 tbsp oyster sauce
2 tbsp soya sauce
1/4 tsp salt
1/2 tbsp sugar
1 tbsp shaoxing wine
Freshly ground black powder ︰
1 tablespoon tapioca/cornstarch plus 1 tbsp water
1 tsp Sesame oil
Spring onions for garnishing
Cut the beef shank into large cube size pieces.
Bring water to the boil in a wok and cook the beef shank until foamy and beef shank is no more pink.
Add in the daikon/radish pieces and let the water come back to the boil, cook for 2 minutes.
Drain the beef and daikon/radish pieces and wash away the scum thoroughly.
Heat 1/4 cup oil in a wok and when oil is shimmering, add the ginger slices. Fry ginger slices until soft, then remove and leave aside.
Remove half of the oil from the wok, saute garlic, orange peel and Chu Hou sauce. Return the cooked ginger and saute to combine. Remove into the slow cooker.
Return the other half of oil and fry the beef and radish in high heat. Add in the wine to the side of the wok, then add the stock, syster sauce, salt, sugar and soya sauce. Then let it come to the boil.
Transfer to the slow cooker to stew over low heat for more than 2 hours or so until beef shank is soft. Adjust the taste and make a slurry with the tapioca/cornstarch plus water and add in to gravy to thicken. Give a dash of freshly ground black pepper and sesame oil.
Garnish with coriander and serve hot with white rice or with egg noodles.
Posted by lily ng at 6:34 PM