Radish-braised beef brisket is Guangdong's radish-braised beef brisket

Radish-braised beef brisket is a famous traditional snack in Guangzhou, Guangdong Province. It is stewed for a long time with white radish, fresh beef brisket and seasonings. It is made by making sure that the beef is not stewed into pieces and the longer it is stewed, the more flavorful and delicious it will be. In some prosperous road sections such as Beijing Road and Shangxiajiu Road, the fragrance of radish and beef brisket fills the streets.

Preparation method

1) Cut the beef brisket (about one and a half pounds) into small pieces of four to five centimeters square. Put cold water in the pot, put the beef brisket into the pot and cook. Take it out five minutes after the water boils. You must use cold water. If you use hot water, the skin of the beef will quickly turn white and hard, and the blood inside will not come out. After taking out the beef brisket, wash it with warm water. Add light soy sauce, cooking wine and pepper and marinate slightly.

2) Boil the radish with water (do not cover the pot) and continue boiling for about 5 minutes to cook off the spiciness of the radish.

3) Heat the wok, add cooking oil (2Tbs, 30ml), when the oil is cooked, add minced garlic (about two cloves of garlic) and a few slices of ginger, sauté the pan until fragrant. (The pot should be removed from the heat at this time, otherwise the minced garlic will burn.) Add Zhuhou sauce (2tsp, optional), noodle sauce (2tsp, optional), put two pieces of fermented bean curd (optional) and stir-fry until fragrant. , put the beef brisket into the pot and stir-fry until it is cooked.

4) After the beef brisket is mixed with fermented bean curd, add warm water to the wok, the amount of water should cover two fingers of the beef brisket, then add a piece of cracked ginger (the size of a table tennis ball is enough), cooking wine (2Tbs, 30ml), three star anise, a small piece of cinnamon, a small piece of tangerine peel (as big as a small fingernail, don’t put too much tangerine peel), two slices of licorice, a small handful of fennel (about thirty pieces), a small amount When the dark soy sauce is colored, do not add salt at this time. Add salt when it is almost cooked (add salt in advance, so the meat will not be cooked easily). Turn on high heat, and after boiling the pot (after the water boils), turn to low heat (the fire must not be too high, there should not be too much white smoke coming out of the pot, the meat will become soft only when it is stewed slowly over low heat).

5) After simmering the beef brisket for an hour, add the radish that has been cooked to remove the spiciness, and add sugar (3Tsp, 25ml, optional). Simmer for another forty-five minutes without covering the pot, otherwise it will turn into radish and beef brisket soup.

6) When the beef brisket is stewed until it is soft enough and only 1/3 of the soup is left, add salt (2Tsp, 15ml) and green onions, and stir well. Heat the pot and add a little sesame oil. This way the beef brisket is ready.

Summary: The proportions of sugar, salt, and MSG can be freely controlled. Everyone’s taste is different. You can taste it when making it. Excessive heating of MSG will produce harmful substances. If it must be added, it is recommended. Put it in while the pot is cooking