Prep time: 15 mins
Cook time: 135 mins
Yield: 4 to 6 serves
820 gm beef brisket
4 to 5 slices ginger
4 to 5 cloves garlic, crushed
1 Tbsp white rice wine
3 cups salt-reduced chicken stock
1 cup water
1 star anise
3 pieces bay leaves
20 white peppercorns
10 gm rock sugar, about thumb-sized
500 gm radish, peeled and roughly chopped
salt, to taste
- Blanch the beef brisket in boiling water to remove the blood. Drain well. Cut into chunks. Trim away the fat if needed. Set aside.
- Heat oil in a wok or large pot over high heat. Saute ginger and garlic until aromatic. Add the beef brisket. Sprinkle wine and stir to combine. Pour in stock and water. Add star anise, bay leaves, white peppercorns and rock sugar.
- Cover and bring it to boil. Cook for about 30 minutes. Turn off the heat. Don’t remove the lid. Let the beef cook with the residue heat inside the pot for about 15 minutes. Repeat this step until the beef starts to turn soft.
- Use another wok or frying pan. Heat oil and sauté the radish. Transfer and cook with the beef until the radish is softened and beef brisket is tender over medium-low heat. Replenish some boiling water if necessary. Season with salt. Serve hot.
- Beef brisket needs longer cooking time. To save energy, I turned off the stove and made use of the residue heat inside the wok/pot to cook the beef. (Remark: I often used this method to make the classic stewed Beef Brisket in Chu Hou sauce.)
- By adding a bit of rock sugar, not only it makes the beef brisket taste pleasant, but also it helps the meat turn soft more quickly.
- Chicken stock works perfectly as a clear soup base. You might use beef stock anyway.