Cantonese Beef Brisket

Instructions

1. Prepare the beef
   Bring a large pot of water to a boil. Add the beef brisket cubes and boil for 5 minutes to remove impurities. Drain and rinse the beef under cold water. Pat dry with paper towels.
2. Sear the meat
   Heat vegetable oil in a large Dutch oven or heavy pot over high heat. Add the beef cubes in batches and sear until browned on all sides, about 2-3 minutes per batch. Remove and set aside.
3. Create the aromatic base
   In the same pot, reduce heat to medium and add ginger and garlic. Stir-fry for 30 seconds until fragrant. Add star anise, bay leaves, and cinnamon stick, stirring for another 30 seconds to release their aromas.
4. Add seasonings
   Return the beef to the pot. Add Chu Hou paste, dark soy sauce, light soy sauce, Shaoxing wine, and rock sugar. Stir to coat the beef evenly with the seasonings.
5. Braise the beef
   Pour in the beef broth or water, ensuring the beef is fully submerged. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour 30 minutes, stirring occasionally.
6. Add daikon
   Add the daikon radish chunks to the pot. Continue to simmer, covered, for another 45-60 minutes, or until both the beef and daikon are tender. The beef should be easily pulled apart with chopsticks.
7. Reduce the sauce
   Uncover the pot, increase heat to medium, and simmer for 15-20 minutes to reduce the sauce to your desired consistency. Skim off any excess fat from the surface if needed.