Cut brisket into 3-4cm chunks.
600 g beef brisket
Bring a pot of water to boil. Add beef chunks and boil for 2–3 minutes. Drain and rinse clean.
In a clean pot or clay pot, heat a little oil. Add ginger, spring onions, and rock sugar. Let the sugar melt and lightly caramelise.
6-8 slices ginger, 2 stalks spring onions, 1 tbsp rock sugar
Add beef and stir-fry briefly.
600 g beef brisket
Add Shaoxing wine, soy sauces, oyster sauce, fermented bean curd, and other spices.
2 tbsp Shaoxing wine, 2 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 small cube fermented bean curd, 2 pieces star anise, 1 small piece dried tangerine peel
Pour in water to just cover the meat. Bring to a boil, then lower to a simmer.
water
Cover and braise for 1.5-2 hours until beef is very tender.
Add the radish chunk. Simmer for another 30-40 minutes until daikon is translucent and tender.
500 g white daikon radish
Taste and adjust with a bit of salt or soy sauce if needed. Remove excess fat.
Serve hot with rice or noodles!
