Chinese Food

Beef brisket and white radish stew, a hearty and comforting dish, is a staple in many cuisines around the world. This recipe combines tender, melt-in-your-mouth beef brisket with the subtle sweetness and crisp texture of white radish, creating a harmonious blend of flavors and textures. Whether you’re a seasoned home cook or a novice in the kitchen, this guide will walk you through every step to achieve a restaurant-quality stew that will impress your family and guests.

Ingredients You’ll Need

Before diving into the cooking process, gather the following ingredients to ensure a seamless experience:

• 2 lbs (900g) beef brisket, cut into 2-inch cubes
• 1 large white radish (daikon), peeled and sliced into 1-inch thick rounds
• 4 cups beef broth (or water with beef bouillon cubes)
• 3 tbsp vegetable oil (or any neutral cooking oil)
• 4 garlic cloves, minced
• 1 thumb-sized piece of ginger, peeled and sliced
• 1 medium onion, chopped
• 3 tbsp soy sauce (preferably dark soy sauce for color)
• 2 tbsp oyster sauce
• 1 tbsp brown sugar
• 1 tsp five-spice powder (optional, for aromatic depth)
• 1 tsp white pepper
• 2 star anise pods (optional, for added fragrance)
• 3 tbsp cooking wine (Shaoxing wine or dry sherry)
• 1 tbsp cornstarch (mixed with 2 tbsp water for thickening, optional)
• Salt to taste
• Fresh cilantro or green onions (for garnish)

Step-by-Step Cooking Instructions

Preparing the Beef Brisket

The key to a tender stew lies in properly preparing the beef. Begin by patting the brisket cubes dry with paper towels to remove excess moisture. This step ensures a better sear and prevents the meat from steaming instead of browning.

In a large pot or Dutch oven, heat 1 tbsp of vegetable oil over medium-high heat. Working in batches to avoid overcrowding, sear the beef cubes until they develop a rich, caramelized crust on all sides. This process, known as the Maillard reaction, enhances the meat’s flavor and adds depth to the stew. Transfer the seared beef to a plate and set aside.

Sautéing Aromatics

In the same pot, add the remaining 2 tbsp of oil. Reduce the heat to medium and toss in the minced garlic, sliced ginger, and chopped onion. Sauté for 3–4 minutes until fragrant and translucent. Be careful not to burn the garlic, as it can turn bitter.

Deglazing the Pot

Pour in the cooking wine to deglaze the pot, scraping up any browned bits stuck to the bottom. These bits, called fond, are packed with flavor and will elevate the stew’s taste. Allow the wine to reduce by half, about 2 minutes.

Simmering the Stew Base

Return the seared beef to the pot. Add the soy sauce, oyster sauce, brown sugar, five-spice powder (if using), white pepper, and star anise. Stir gently to coat the beef evenly. Pour in the beef broth, ensuring the liquid covers the meat by about an inch. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer gently for 1.5–2 hours. This slow cooking process breaks down the tough collagen in the brisket, resulting in tender, fork-friendly meat.

Adding the White Radish

Once the beef is nearly tender, add the sliced white radish to the pot. Gently stir to combine. The radish will absorb the savory broth while retaining its crisp texture. Continue simmering for an additional 30–40 minutes, or until the radish is tender but not mushy.

Thickening the Sauce (Optional)

For a thicker, glossier sauce, stir in the cornstarch slurry during the last 10 minutes of cooking. This step is optional but recommended if you prefer a richer consistency.

Adjusting Seasoning

Taste the stew and adjust the seasoning with salt if needed. Remember that the broth will reduce slightly during cooking, so the flavors will concentrate.

Serving

Ladle the stew into bowls, ensuring each serving includes both beef and radish. Garnish with fresh cilantro or sliced green onions for a pop of color and freshness.

Tips for Perfecting the Dish

1. Choose the Right Cut: Beef brisket is ideal for stewing due to its marbling and connective tissue, which melt during slow cooking. Avoid lean cuts like sirloin, as they may become dry.
2. Blanching Radish (Optional): Some recipes recommend blanching the radish in boiling water for 2 minutes before adding it to the stew. This removes excess bitterness, though many find it unnecessary.
3. Pressure Cooker Shortcut: For a quicker version, use a pressure cooker. Sear the beef, sauté the aromatics, and deglaze as usual, then cook under high pressure for 45 minutes. Add the radish and cook for an additional 5 minutes.
4. Make-Ahead Convenience: This stew tastes even better the next day as the flavors meld. Reheat gently on the stove or in the microwave.

Variations to Explore

• Spicy Kick: Add dried chili peppers or a splash of Sriracha during cooking for a fiery twist.
• Vegetable Medley: Enhance the dish with carrots, potatoes, or mushrooms during the last 30 minutes of simmering.
• Herb-Infused Broth: Toss in a handful of fresh thyme or a bay leaf while simmering for an aromatic boost.
• Low-Carb Option: Replace white radish with turnips or cauliflower for a keto-friendly variation.

Pairing Suggestions

This stew pairs wonderfully with:

• Steamed Rice: The classic choice to soak up the flavorful broth.
• Egg Noodles: Toss cooked noodles in the stew for a hearty one-bowl meal.
• Crusty Bread: Ideal for dipping into the rich sauce.
• Light Salad: Balance the richness with a crisp cucumber or arugula salad.

Health Benefits

Beyond its delicious taste, this stew offers nutritional perks:

• Beef Brisket: High in protein, iron, and B vitamins, which support muscle health and energy production.
• White Radish: Low in calories and rich in vitamin C, fiber, and antioxidants, aiding digestion and immunity.
• Collagen: From the beef, promotes skin and joint health.

Conclusion

Beef brisket and white radish stew is a testament to the magic of slow cooking, where simple ingredients transform into a comforting masterpiece. Whether you’re seeking a cozy family dinner or a dish to impress at a gathering, this recipe delivers. Experiment with spices, vegetables, and serving styles to make it your own. With patience and practice, you’ll master this timeless classic and savor every spoonful. Bon appétit!