Cantonese-Style One-Pot Braised Brisket

Name: Cantonese-Style One-Pot Braised Brisket
Prep time: 5 min
Cook time: 3 h 15 min
Total time: 3 h 20 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 3 cups (709 ml) water; 3 packets powdered unflavored gelatin (3/4 ounce; 22 g); 3 tablespoons (45 ml) vegetable or other neutral oil; 3 pounds (1.4 kg) beef brisket, cut with the grain into 3 steaks; One 3-inch piece ginger, peeled and thinly sliced3 star anise pods; 3 star anise pods; 1 (2-inch) piece cassia bark or cinnamon stick; 3 tablespoons (45 ml) chu hou sauce (see notes); 1 1/2 tablespoons (22 ml) oyster sauce; 1 tablespoon (15 ml) Chinese light soy sauce; 1 tablespoon (15 ml) Chinese light soy sauce 1 tablespoon Chinese dark soy sauce; 3 tablespoons (45 ml) Shaoxing wine; 1 ounce dark brown sugar or rock sugar (28 g; about 2 tablespoons); 1 pound daikon radish (16 ounces; 454 g), peeled and cut into 2-inch cubes; 3 large carrots (9 1/2 ounces; 300 g total), peeled and cut into 2-inch cubes

Total time: 3 h 20
servings: 6 servings
Dish type: Starter

Contains molluscsContains soyContains sulphitesPork-freeGluten-freeLactose-freeKosher : to verify

Prep

5 min

Cook

3 h 15

Total time

3 h 20

Ingredients

servings

3 tasse (709 ml) water
3 packets powdered unflavored gelatin (3/4 ounce; 22 g)
3 c. à soupe (45 ml) vegetable or other neutral oil
3 pounds (1.4 kg) beef brisket, cut with the grain into 3 steaks
One 3-inch piece ginger, peeled and thinly sliced3 star anise pods
3 star anise pods
1 (2-inch) piece cassia bark or cinnamon stick
3 c. à soupe (45 ml) chu hou sauce (see notes)
1 1/2 tablespoons (22 ml) oyster sauce
1 c. à soupe (15 ml) Chinese light soy sauce
1 c. à soupe (15 ml) Chinese light soy sauce 1 tablespoon Chinese dark soy sauce
3 c. à soupe (45 ml) Shaoxing wine
1 ounce dark brown sugar or rock sugar (28 g; about 2 tablespoons)
1 lb daikon radish (16 ounces; 454 g), peeled and cut into 2-inch cubes
3 large carrots (9 1/2 ounces; 300 g total), peeled and cut into 2-inch cubes

Method

1
Adjust oven rack to middle position and preheat oven to 300°F (150°C).
2
Place water in a large bowl or measuring cup and sprinkle with gelatin. Let stand until fully hydrated, about 10 minutes.
3
In a large Dutch oven, heat oil over medium-high heat until shimmering. Season beef all over with salt and pepper and add to Dutch oven. Working in batches, cook steaks, turning occasionally, until beef is well browned on 2 sides, about 10 minutes. Transfer beef to a rimmed baking sheet or large plate and set aside.
4
Pour off all but 1 tablespoon of oil. Add ginger, star anise, and cassia bark, and sauté until fragrant, about 2 minutes. Add daikon radish and carrots, and cook, stirring occasionally, until vegetables are well-browned, about 4 minutes.
5
Add chu hou sauce, oyster sauce, light soy sauce, dark soy sauce, and sugar, and cook, using a wooden spoon to stir and scrape up browned bits, until sugar has dissolved, 3 to 5 minutes. Add water and gelatin mixture, stirring to combine.
6
Cut seared steaks into 2-inch chunks. Add beef and any accumulated juices to the Dutch oven. Stir to combine and return to a simmer over medium heat. Transfer to oven, cover with lid partially open, and cook until beef and vegetables are tender and broth has thickened slightly, about 3 hours. Liquid should hold a slow, steady simmer the entire time; adjust oven temperature as needed during cooking.
7
Remove stew from oven. Season to taste with salt and pepper. Serve with Chinese greens and rice, if desired.

Source : seriouseats

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