Chinese Braised Beef with Daikon 🇨🇳

I'm surprised that many of my Australian friends are not familiar with daikon or Chinese radish, widely used in Asian cuisine and readily available in supermarkets nowadays.  Slow cooked with beef in an aromatic broth, the subtly spicy flavour of daikon mellows and turns into sweetness, while its delicate texture compliments that of the tender braised meat.  Beef brisket is used traditionally for its gelatinous mouthfeel.  I use gravy beef in this recipe with good results.  Served with steamed rice and some Chinese greens, it is one of the most comforting meals you can have.

Serves 6

INGREDIENTS

• 1kg / 2lb 4oz gravy beef, cut into 3cm / 1¼" cubes
• 1 daikon radish, about 500g / 1lb 2oz, sliced into chunks
• 2 tablespoons vegetable oil
• 5 slices thumb sized fresh ginger, peeled
• 3 star anise
• 3 cloves
• 3 bay leaves
• ½ cup Chinese Shaoxin wine
• 2 tablespoons light soy sauce
• 2 teaspoons dark soy sauce
• 1 tablespoon oyster sauce
• 2 teaspoons sugar
• 4 cups water
• 1 tablespoon cornflour mixed with 2 tablespoons water in a small dish, for a slurry (optional)
• 1-2 spring onions, finely chopped, for garnishing

METHOD

1. Place beef in a large pot and add enough water to just cover.  Bring the water to a boil over high heat and blanch for 1 minute.  Skim off any scum or foam rising to the surface of the water.  Remove from heat.  Drain and rinse the beef under cold running water.
2. In a large heavy base pot, add the oil, ginger, star anise, cloves and bay leaves.  Sauté over medium heat for 1-2 minutes or until fragrant.
3. Turn the heat to high.  Add the beef.  Toss the beef pieces around for 5 minutes until they are lightly browned around the edges.
4. Stir in the wine, light soy sauce, dark soy sauce, oyster sauce and sugar.  Bring the liquid to a boil.  Add the water.  Cover the pot and bring it to a boil once again.
5. Reduce heat to low.  Simmer, covered, for 90 minutes or until the beef is tender.  Check and stir the pot once or twice in between.  Add more water if it is getting dry.
6. Stir in the daikon.  Continue to cook gently for a further 40 minutes until the beef is fork tender and the daikon is softened.
7. (Optional) Give the cornflour mixture in the dish a quick stir, then add it into the simmering sauce.  Stir and cook for a minute or so until the sauce is thickened to the desired consistency. 
8. Garnish with spring onions just before serving.