Braised Beef with Daikon Stew
Tender beef cubes simmered with fragrant spices, daikon, and garlic create a rich, satisfying stew. High in protein and fiber, this dish is easy to make on the stovetop or in an Instant Pot, making it ideal for everyday dinners or batch-cooked meals. Garnish with scallions or cilantro for a fresh finish.
Equipment
- (1) Large pot or Dutch oven
- 1 Cutting board
- 1 knife
- Measuring cups and spoons
- Optional: Instant Pot
Ingredients
- 2 lb beef shank or beef brisket cut into cubes
- 1 tablespoon neutral cooking oil
- 6 slices ginger
- 2 star anise or ½ teaspoon five-spice powder
- 3 bay leaves
- 1 piece cassia cinnamon
- 1 teaspoon whole Sichuan peppercorns
- ½ cup chopped tomato
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing rice wine
- 1 teaspoon sugar
- ¼ teaspoon salt
- ⅛ teaspoon ground white pepper
- 1 lb daikon white radish/mooli, cut into chunks
- 10 cloves garlic peeled
- Scallions or cilantro for garnish
Instructions
- Prepare and Cut the Beef: Begin by selecting a tender cut of beef, such as beef shank or brisket. Rinse the meat under cold running water to remove any surface impurities.Using a sharp knife, cut the beef into bite-sized cubes, roughly 1 to 1.5 inches each. Ensure the pieces are uniform so they cook evenly. Set aside the beef on a clean plate while you prepare the other ingredients.
- Blanch the Beef: Place the cut beef into a large pot and fill it with enough cold water to completely submerge the meat. Turn the heat to high and bring the water to a rolling boil. As the water heats, a layer of foam and impurities will rise to the surface. Skim off this foam carefully using a slotted spoon to ensure a clear, clean-tasting broth later. Boil for 2–3 minutes, then drain the beef in a colander. Rinse the beef lightly with warm water to remove any remaining residue. Discard the blanching water.
- Heat Aromatics and Spices: In a clean, dry pot or Dutch oven, pour in 1 tablespoon of neutral cooking oil. Turn the heat to low, allowing the oil to warm gently without smoking. Add the sliced ginger, star anise, bay leaves, cassia cinnamon, and whole Sichuan peppercorns. Stir the spices continuously for about 1–2 minutes until the aroma fills your kitchen. This step awakens the flavors and forms the fragrant base of the stew.
- Sear the Beef: Add the drained beef cubes to the spiced oil and toss to coat evenly. Sear the meat for 1–2 minutes, stirring occasionally to prevent sticking. You are not cooking the beef through at this stage; you are simply locking in flavor and beginning the Maillard reaction to enhance richness.
- Add Tomato and Seasonings: Stir in ½ cup of chopped tomato, followed by 1 tablespoon each of light soy sauce, dark soy sauce, oyster sauce, and Shaoxing rice wine. Sprinkle in 1 teaspoon sugar, ¼ teaspoon salt, and ⅛ teaspoon white pepper. Stir thoroughly to coat the beef evenly with the sauce. The combination of sweet, salty, and umami flavors builds the complex taste of the stew.
- Pour in Liquid and Simmer: Add approximately 1½ cups (360 ml) of hot water, just enough to level with the beef. Increase the heat to high until the liquid comes to a boil. Once boiling, reduce the heat to low and cover the pot with a tight-fitting lid. Allow the beef to simmer gently for 1 to 1½ hours, checking occasionally to ensure the liquid does not evaporate too quickly. The slow simmer breaks down the collagen in the beef, making it tender and flavorful.
- Prepare the Daikon and Garlic: While the beef is braising, peel and cut 1 lb of daikon into large chunks, roughly 1–2 inches thick. Peel 10 cloves of garlic and leave them whole. These ingredients will add subtle sweetness and aromatic depth to the stew when added later.
- Add Daikon and Garlic: Once the beef is tender, gently stir in the daikon chunks and whole garlic cloves. Return the pot to medium heat and cover. Allow the daikon to cook for 15–20 minutes until soft but still retaining a slight bite. Stir occasionally to ensure even cooking. The daikon absorbs the rich flavors of the braising liquid, enhancing the overall taste of the stew.
- Optional Reduction for Thicker Broth: If you prefer a thicker, more concentrated sauce, remove the lid and increase the heat to high. Let the liquid simmer uncovered for 5–10 minutes, stirring occasionally, until it reduces to your desired consistency. Be careful not to over-reduce, as the daikon can become mushy if cooked too long.
- Plate and Garnish: Transfer the stew carefully into a serving bowl or shallow dish. Sprinkle freshly chopped scallions or cilantro over the top for a bright, fresh contrast to the deep, savory flavors. Serve immediately while hot, pairing with steamed rice, noodles, or enjoy it on its own as a wholesome, nutrient-rich meal.
- Instant Pot Variation (Optional): For a faster method, use the “sauté” function to fry the blanched beef and spices in a little oil. Add tomato, seasonings, and slightly less water than in the stovetop version. Cook on high pressure for 25 minutes, then allow a natural pressure release. Add the daikon and garlic, cook on high pressure for another 5 minutes, and finish with garnishes as above.
Notes
- Spice Substitutions: If whole spices are unavailable, use ½ teaspoon of five-spice powder as a convenient alternative.
- Beef Choice: Shank or brisket works best due to their collagen content, which ensures tender, melt-in-your-mouth beef.
- Daikon Texture: Cut daikon into uniform chunks for even cooking; smaller pieces will soften faster.
- Flavor Depth: Blanching the beef first removes impurities, keeping the broth clear and smooth.
- Broth Adjustment: For a richer sauce, simmer uncovered toward the end to reduce the liquid slightly.
- Instant Pot Shortcut: Using an Instant Pot significantly reduces cooking time while keeping the flavors intact.
