Chinese Braised Beef Brisket with Daikon | The Ultimate Cantonese Comfort Food
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Braised Beef Brisket with Daikon is the most iconic Cantonese comfort food. Now that the weather is getting chilly, this is the perfect dish to have on the stove. Just imagine a pot of tender, gelatinous beef simmering in a rich, aromatic broth. The steam fills your kitchen, and the whole house smells amazing. Doesn’t it instantly make you feel cozy? You’re going to love it.
Ingredients
680g / 1.5 lb beef brisket, cut into bite-sized pieces
2 tbsp cooking oil
3–5 slices Angelica root (白芷 / Baizhi), optional (Purchase Link –
3 bay leaves (Amazon Link –
1 cinnamon stick (Amazon Link –
1 star anise (Amazon Link –
5 scallions
2 inch ginger, crushed
5 cloves garlic, crushed
1.5 tbsp Sichuan Dou Ban Jiang (Amazon Link –
4 tbsp soy sauce (Amazon Link –
1/2 tbsp dark soy sauce (Amazon Link –
1 tbsp char siu sauce (Amazon Link –
4-5 cups of water
680 g / 1.5 lb daikon radish
source
Hi mandy!
Would it be possible to make an updated Chinese ingredients video?
I am especially wanting to know if your doubanjiang recommendation 😅
Where can I purchase pot..???
Well, I have to let my daikon radishes grow a bit more before I can make this. Thanks for the recipe.
Love your idea of saving silverskin. Thanks for the tip!
My type of comfort and noodles!!!!! Yummmmm I love this 😋😋
Thank you for talking about the cut of meat in detail 🙂 We have another, different way to cut meat in my country, and this really helps picking the right piece
🤤🤤🤤
YES! Finally I can get the smaller one ❤❤❤ the original was just too large for me, I had to gift it to my aunt
I make this a lot during autumn and winter using my crock pot, and I see your recipe is very much like one I learned from my mom – she is Cantonese. But I never think to use char siu flavour, so I will try that next time I cook a pot of it.
wow thats great 🙂
Hi Mandy – Your food always looks DELICIOUS! 🤤 THANKS for your braised beef brisket recipe video!👍Much appreciated ❤❤❤
i love your videos so much!! especially the alternatives you give! your videos are all so well thought out. really appreciate it!
Wow great😮
Would love to see you MasterChef, I would put in a donation, totally in love with your teachings
Stewing flank or skirt steak is so counterintuitive to me. I'd be concerned they would dry out, and they are such expensive cuts. I'd probably take your advice of using beef shank instead.
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Hi !!! Great Video!!!…🦋
My HK friends taught me the beef and oyster sauce version of this with turnips! maybe that was our poor students version.. : )
Hi Mandy!❤
This looks so delicious!
Before I got married, I used to love to make a braised dish of oxtail with daikon and star anise. It was cooked with a lump of rock sugar and was finished with chopped cilantro. It was thick and delicious, and VERY comforting on cold days; sadly, my wife doesn't like it. Maybe she'll like this recipe more!
I love your suggestions for other types of beef to use! People tend to be afraid to use "scraps" like silver skin and bone skin, but I love them!!! They just need to be cooked properly ❤
Ooo yesssss! This looks amazing! And it's low carb too, LOVE!
Cantonese version of pot roast! No matter where you are in the world, when it gets really cold out, you need some hearty food that has been simmering for a long while 🙂
How delicious, thank you for the beautiful recipe.
It looks delicious 😊
Thank you for another nice recipe
One of my favorite dishes! I add beef tendon for yummy collagen goodness.❤