Cantonese-Style One-Pot Braised Brisket

Ingredients

For 6 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. 1.Adjust oven rack to middle position and preheat oven to 300°F (150°C).
2. 2.Place water in a large bowl or measuring cup and sprinkle with gelatin. Let stand until fully hydrated, about 10 minutes.
3. 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. 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. 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. 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. 7.Remove stew from oven. Season to taste with salt and pepper. Serve with Chinese greens and rice, if desired.