Red-Cooked Beef and Oriental Radish

Name: Red-Cooked Beef and Oriental Radish (Daikon)
Yield: 6 servings
Cuisine: Chinese
Ingredients: 2 pounds beef rump or chuck; 2 pounds beef rump or chuck; 2 tablespoons peanut oil; 1½ teaspoons minced garlic; 1 tablespoon chopped fresh ginger; 3 scallions, sliced; ¼ cup soy sauce, preferably dark or black (see Note); ½ cup dry or medium-dry sherry; ½ cup dry or medium-dry sherry; 1½ cups water; 5 “petals” (pointed pieces, not whole “flowers”) star anise (see Note); 5 “petals” (pointed pieces, not whole “flowers”) star anise (see Note); 5 “petals” (pointed pieces, not whole “flowers”) star anise (see Note); 1 tablespoon molasses; 2 pounds daikon

Daikon

Preparation info

6
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Barbara Spiegel included this easy variation on a Shanghai classic in a summer cooking class she taught called a “No-Last-Minute Chinese Feast.” She advises that, like most stews, it improves with age. It can be made 2 days before serving.

Ingredients

2 pounds beef rump or chuck
2 tablespoons peanut oil
1½

Asia
Americas
China
United States
Shanghai
Winter
Summer
Spring

Method

Trim beef and cut into 1-inch cubes. Heat oil in flameproof casserole or Dutch oven; add beef, garlic, and ginger. Toss for a moment.
Add scallions, soy sauce, sherry, water, star anise, and molasses. Cover and bake in preheated 350-degree oven 1½ hours