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Great recipe for Five Spice Braised Beef with Daikon and Carrot. This is my spin on the traditional Chinese five spice braised beef by adding ingredients from the Vietnamese beef stew recipe. I guess you can call it Viet-Chinese fusion.
Five Spice Braised Beef with Daikon and Carrot is one of the most popular of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Five Spice Braised Beef with Daikon and Carrot is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have five spice braised beef with daikon and carrot using 18 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Five Spice Braised Beef with Daikon and Carrot:
- Make ready 3 lb Beef, cubed
- Take 2 tbsp Five spice powder
- Make ready 10 piece Sichuan peppercorn
- Take 2 Star anise
- Take 5 Garlic cloves, finely chopped
- Get 1 Inch ginger, peeled and finely chopped
- Make ready 2 Green onion, finely chopped
- Prepare Salt and pepper
- Prepare 3 tbsp Soy sauce
- Get 3 tbsp Sugar brown
- Get 3 Carrots, peeled and cut into cubes
- Make ready 1 Daikon, peeled and cubed
- Take 1/2 cup Shaoxing cooking wine
- Prepare 1 tbsp Red boat fish sauce
- Take 4 Tomatoes, quartered
- Get 2 tbsp avocado oil
- Take 2 Bay leaves
- Get 1 baguette, sliced
Add Chinese Wine, Water and Beef Stock bring to a boil. Add Fish Sauce, Soy Sauce, Oyster Sauce, Hoisin Sauce, Sugar, Five Spice, Lemon Rind and Orange Rind. This dish has meltingly tender beef and an even more heavenly taste of daikon. Stir in daikon; bring to boil.
Instructions to make Five Spice Braised Beef with Daikon and Carrot:
- Combine beef with five spice, salt and pepper, soy, sugar, fish sauce and marinate for 10 min
- Place avocado oil in hot wok and sautée green onion, garlic, ginger, peppercorn until fragrant. Add in marinated beef cubes and evenly coat beef with herbs.
- When beef is brown, deglaze with cooking wine. Let evaporate. Add cubed tomatoes and cook until tomatoes are soft
- Transfer beef mixture to a large pot, add bay leaves, anise star and cover with water (barely submerge), bring to a boil, reduce heat to medium to low heat and cook for 45-1 hour until water is reduced by half
- Season with salt and pepper to taste. Add daikon and carrot. Simmer until tender and serve with baguette
Put beef in a large bowl, add marinade and massage into meat. I would agree that one of the most endearing recipes that the Chinese had shared to the food world was the Braised Beef with Carrots, or more accurately known as the Braised Beef in Chu Hou Sauce. This dish has many names (and cooking variations) such as Beef Brisket, Beef Brisket with Daikon Radish, Braised Beef Belly in Hot Pot, Beef Hot Pot, Nanking Beef with Tendons, etc. Cook under medium heat until the beef is slightly brown. Turn the beef with a spatula every now and then.
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