Braised beef with radish and carrot

Cantonese style braised beef (萝卜炆牛腩) is super classic và popular. You can find it everywhere. In high-end restaurants, they served it as a centerpiece on the table. In fast food places, it is a popular take-out dish. It is so delicious that street food vendors even serve it as a snack. They give it to lớn you in a paper cut. Oh, I used khổng lồ get those all the time, miss it so much.

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To blanch the beef

2.5 lb (1.13 kg) of boneless beef stew meat1/4 cup of chinese cooking wine2 scallions2 inches of ginger, sliced thinly1/2 tbsp of sichuan peppercorn

To make the sauce

2 tbsp of Zhu hou paste2 tbsp of hoisin sauce1.5 tbsp of peanut butter1 tbsp of sichuan dou ban jiang2 pieces of Fu ru (Any fermented bean curd will vị a good job. This is a cantonese dish so if you can find cantonese style bean curd we call it Nan ru, that will be better)3 tbsp of sugar

To braise the beef

2 tbsp of cooking oil6 cloves of garlic2 inches of ginger, sliced thinly1 pieces of star anise2 pieces of bay leaves1 of cinnamon stick1 piece of orange peel4 pieces of gan cao (甘草)A small piece of dried golangoA couple pieces of red dried chilies4 tbsp of Soy sauce2 tsp of dark soy sauce4-5 cups (1-1.25 liters) of water1/2 tsp of salt or lớn taste2 lbs (900 grams) of Chinese Daikon radishDiced scallion as garnish

Gancao (甘草), also known licorice root. It has a strong sweet after taste, which helps to lớn gentle all the spices. If you don’t have the Gancao, you can use 1 tsp of fennel seeds as a replacement because fennel seeds also have a sweet after taste.



Cut the beef into 1 inch cubed. The boneless beef rib is the best cut for making this recipe because it has the perfect ratio between the fat and lean meat. It also has plenty of silver skin, which tastes amazing once properly cooked. You can also use beef shank, bone-in short ribs, Bottom Sirloin Flap, Fatty brisket, oxtail, even beef tendon, which is My favorite because once it is braised well, it becomes soft và gelatinous, super delicious.

Fill a big pot with water. Showroom your beef in, along with 1/4 cup of Chinese cooking wine. 2 scallions, 2 inches of ginger slices, and 1/2 tbsp of Sichuan peppercorns.

Turn the heat khổng lồ high & bring this to lớn a boil. If you see any foamy stuff floating on the đứng đầu of the water; skim it out by using a fine sieve. Mine is looking pretty so I am just taking out the spices and the aromatics. Remove the beef from the water và set it aside.


Before we get to the braising, let’s quickly make a sauce. You will need: 2 tbsp of Zhu hou paste, 2 tbsp of hoisin sauce, 1.5 tbsp of pure peanut butter, 1 tbsp of sichuan dou ban Jiang, 2 pieces of fermented bean curd, và 3 tbsp of sugar. Mix everything và set it aside.


This is a very thick sauce, & it does need to lớn be sauteed lớn activate the aroma. So I am not mixing it with the soy sauce now as it will dilute the texture. Will reserve the soy sauce to add later.

I like to use a clay pot to vì chưng the braising as it retains the heat really well và redistributes it lớn the food slowly. You can click here to purchase it.

Turn the heat lớn high. địa chỉ cửa hàng some cooking oil (2 tbsp) along with some aromatics & the spices: 6 cloves of garlic, 2 inches of ginger, 1 piece of star anise, 2 pieces of cất cánh leaves, 1 piece of cinnamon stick, 1 piece of orange peel, 4 pieces of Gan Cao, a small piece of dried Galangal, và a couple of pieces of red dried chilies. Stir for a couple of minutes or until the surface of the garlic is slightly golden.

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Add the thick sauce, keep stirring for a few minutes to activate the flavor.

The beef goes in. Keep mixing until the every piece is well covered. Make sure you use the spatula to scrape down the bottom so nothing sticks. This smells lượt thích heaven already.


Add 4-5 cups of warm water, doesn’t need to lớn be very hot but don’t use cold water because you don’t want to shock the beef. The amount of liquid should be able lớn cover the beef completely. Bring this to lớn a boil. Give it a taste & see how much soy sauce vị you need. I used 4 tbsp. Drizzle in some dark soy sauce for the color. Turn the heat khổng lồ the lowest and let it simmer for 2 hours or until tender.


40 minutes before the beef is ready, we will peel the Daikon radish và cut it into big chunks. A chú ý here – make sure you double peel the radish. I found out that the daikon radish in the USA is not as sweet as the ones that I had in China. It is more on the bitter side và it gives the soup an unbearable bitter after taste. The skin contains even more bitter elements, so it is very important to lớn double peel the skin & blanch the radish.

If you don’t lượt thích daikon radish or you don’t have access to lớn buy it, use potato instead.


Add the radish into a pot of boiling water. Let’s it blanch for about 5 minutes. As I mentioned before, this will remove the bitter taste. Take the radish out và transfer it into the clay pot. Give it a gentle stir & bring it back to lớn a boil. Give it a taste khổng lồ adjust the flavor because I want khổng lồ be accurate after I added the daikon radish. I used about một nửa tsp of salt here.


Continue to lớn simmer for about 20 minutes and you are done. Let me show you how tender the beef is. I can barely pick it up. If you use a little more force, the beef will just break apart.

This goes perfectly with white rice. You can also serve it with noodles, which will be a super hearty và soul-warming dish. I am just gonna eat it on it’s own. The beef is no doubt super delicious, but I actually lượt thích the radish more, so soft and slightly sweet. It was white và now you can tell how flavorful it is by its brown color.