Braised Beef Brisket with Daikon | 蘿蔔炆牛腩

INGREDIENTS:

2 lbs Beef Brisket, rinsed, pat dried

1 Chinese Daikon, large, peeled and cut into 2 inch chunks

1.5 tablespoons Vegetable Oil

10 gram Ginger, sliced

1 cup Shaoxing Cooking Wine

4 tablespoons Light Soy Sauce

4 Star Anise

1/2 teaspoon Clove Powder

2 tablespoons Sugar

5 cups Water

材料：

2 磅牛腩，沖水，抹乾手份

1 條 白蘿蔔，去皮，切成2吋塊

1.5 湯匙  菜油

10 克  薑，切片

1 杯  紹興酒

4 湯匙  豉油

4 粒  八角

1/2 茶匙  丁香粉

2 湯匙  糖

5 杯 水

METHODS:

1. Cut the beef into 1 inch chunks.  In a non-stick pan, heat up vegetable oil over high heat.  Add beef and lightly brown all sides.  Transfer the beef in the braising pot.

1. 牛腩切成1吋粒。菜油在易潔鍋內用大火加熱。下牛腩；煎至四面變色；上碟。

2. In the braising pot, also add the remaining ingredients except the daikon; stir well.  Bring it to a boil and then reduce the heat to low.  Cook for about 1.5 hours, stirring it occasionally to prevent from sticking and burning.  Skim off the grease every now and then.

2. 把牛腩粒倒入深鍋內，加入剩餘材料 (除卻蘿蔔)。用大火把牛腩粒燒熱，再轉小火。煮約1.5小時，期間不時翻動以防黏鍋。瀘去浮面脂肪。

3. When the liquid reduces to half, add the daikon, plus another 1.5 cups of water.  Continue to simmer it for another 40 minutes, or until the daikon becomes soft.  It is ready.

3. 當汁蒸發掉一半，加入蘿蔔和1.5杯水。繼續炆約40分鐘或至軟身。

The source on the bottom is excellent for noodle soup or on steamed rice.

剩下的牛腩可用作拌麵和白飯。