Cantonese braised beef brisket with radish

Ingredients for 4 servings:

• 1 kg beef brisket
• 3 garlic cloves, sliced
• 8 cm ginger root
• 2 tbsp vegetable oil
• 1 tbsp rock sugar
• 1 ½ tbsp sauce (Chu-Hou sauce), alternatively 1.5 tbsp Hoisin sauce and an extra clove of garlic
• 1 tbsp oyster sauce
• 1 tbsp hoisin sauce
• 2 star anise
• 1 orange(s), peel, dried
• 1 bay leaf
• 2 tbsp rice wine, alternatively sherry
• 500 g radish(s) (daikon radish)
• 1 tbsp soy sauce, light
• ½ tbsp soy sauce, dark
• salt and pepper
• n. B. spring onion(s)
• e.g. coriander

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 50 minutes; Total time approx. 3 hours 20 minutes

Blanch the beef brisket in boiling water for eight minutes. Remove the meat, let it cool, and cut it into cubes or strips. Briefly roast the garlic slices and finely chopped ginger in the vegetable oil until they begin to smell. Add the rock sugar, chu hou, oyster, and hoisin sauces. Let the liquid simmer for one minute, then add the beef brisket, star anise, orange peel, bay leaf, and rice wine and simmer for three minutes. Pour half a liter of water over the contents of the pot, cover, and simmer for two hours, until the meat is tender. Peel and dice the radish, add it to the wok with both types of soy sauce, and simmer for about thirty minutes. Season the dish with salt and pepper and discard the bay leaf, orange peel, and star anise. To serve, garnish with chopped cilantro and sliced ​​spring onions. White rice is best served with the dish.