Beef and Mooli Stew

Luo Bo Po Niu Nan

1kg beef brisket(with some fat and tendon), cut into 4 cm(1V2 inch) cubes

2 tablespoons groundnut oil

2 tablespoons peeled and finely chopped fresh root ginger

4 spring onions, cut into 5 cm(2inch) pieces

4garlic cloves, whole but lightly crushed

500g mooli, peeled and cut into 5 cm(2 inch) pieces salt

chopped spring onions, to garnish

BRAISING SAUCE

3 tablespoons shaoxing rice wine

2tablespoons dark soy sauce

1tablespoon light soy sauce

3 tablespoons hoisin sauce

2 tablespoons ground yellow bean sauce

2tablespoons chilli bean sauce

2tablespoons granulated sugar

3 whole star anise

2teaspoon freshly ground black pepper

1.2litres(2 pints) chicken stock

Inexpensive brisket is perfect here for the long cooking time, during which spices infuse the meat with complex flavours. Mooli(Chinese white radish) is often paired with beef. If you can’t find mooli you can use turnips or carrots instead.

1. Bring a large saucepan of salted water to the boil. Add the meat and blanch for 10 minutes. Skim the surface constantly to remove all the scum and impurities. Drain the meat and discard the water.

2. Heat a wok until it is hot, then add the oil. When the oil is hot and slightly smoking, add the ginger, spring onions and garlic and stir-fry for 1 minute. Then add the beef and continue to stir-fry for 10 minutes or until the meat is brown. Drain off any excess fat or oil.

3. Transfer the meat to a large flameproof casserole or saucepan. Add all the braising sauce ingredients and bring to the boil. Reduce the heat, cover and simmer for 1 1V2 hours or until the meat is tender. Add the mooli and continue to cook for another 30 minutes. Skim off any surface fat, garnish with chopped spring onions and serve immediately or cool and reheat to serve later. Plain rice is the perfect accompaniment.

qingquang

See author's posts