Braised Beef Brisket with White Raddish (清湯蘿蔔炆牛腩）
Lunch, Dinner, Meat
1 hour 5 minutes
Beef Brisket 500g
White Raddish 500g
Ginger 3 slices
Garlic 4 cloves
Sichuan Pepper (花椒) 1/2 teaspoon
Rice Cooking Wine 80ml
Crystal Sugar (冰糖) 1 teaspoon, or as preferred
Bay Leave 2 pieces
- Spring onion 2 pieces
Boil water in a sauce pan and cook the beef brisket for a few minutes.
Remove skin of ginger and slice. Crush garlic without skin.
Heat some oil in a heat-keeping pot, add in ginger, sichuan pepper and garlic. Stir fry until fragrant. Add in beef brisket and slightly sear the surface. Add rice wine and let alcohol evaporate. Add crystal sugar.
Add water to just cover the brisket. Add bay leaves. Cover with a lid and cook at low heat for 1 hour to 1.5 hour.
Remove skin of white raddish. Cut into chunks. Remove beef brisket from the pot and put aside. Add the white raddish into the pot. Cover with lid and cook for 20 minutes.
Cut the beef brisket into bite size slices or chunks as you like. Put the beef brisket back into the pot. Taste and season if needed.
Sprinkle with diced spring onion on top. Cover with lid and serve.
You can also cook some noodles separately with boiling water, then add to it to make bowls of brisket noodles, which one of the most loved food of Hong Kong.