Preparation
30 minutes
Cooking
30 minutes
Difficulty
Easy
Beef has become a staple in the family meal menu of every household because it can be prepared in various ways and is highly nutritious. Today, let’s go into the kitchen to prepare a braised dish from beef and daikon that is flavorful and delicious!
Ingredients for Braised Beef with Daikon For 5 people
Beef 300 gr Daikon 2 pieces (200gr) Shallots 4 bulbs Garlic 3 cloves Ginger 1 piece Chili 2 pieces Coriander a little Caramel sauce 2 teaspoons Fish sauce 2 tablespoons Common seasonings a little (salt/ sugar/ monosodium glutamate/ seasoning powder/ pepper) Cooking oil 2 tablespoons
How to choose fresh ingredients
How to choose fresh white radish
- Pay attention to the identifying features of Chinese white radish to avoid buying this type: Smooth, fine, and pure white, quite large, with a thick long body, no leaf stalks and root hairs.
- It is advisable to buy medium-sized, elongated white radishes towards the tail. Radishes with thick tails are often bland.
- Choose white radishes that still have their stalks and roots intact; select those with fresh stalks, as these are freshly harvested radishes.
- Avoid white radishes with rotten stalks while the skin is still smooth and shiny, as these white radishes have been injected with preservatives.
How to choose fresh beef
- You should prioritize selecting beef pieces that are bright red interspersed with white marbling and bright yellow fat, with soft, small muscle fibers that do not look too fine.
- If you gently press a piece of good beef with your hand, it should have a good firmness and elasticity, not feel sticky, and should not have any unpleasant or unusual odors.
- Avoid buying beef pieces that are pale green or dark red, with dark yellow fat, white spots on the muscle fibers, and a mushy or slimy feel when touched.
See details: How to choose fresh beef
Tools needed
How to Prepare Braised Beef with White Radish
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Prepare the beef
Wash the beef with salt and rinse it with cold water, then drain.
To prevent the meat from becoming too tender when braised, cut the beef into square pieces about the thickness of a finger.
How to clean beef properly and remove odor
- You can rub salt evenly over the piece of meat and then rinse it with water.
- Soak the meat in a little diluted white wine for about 5 minutes, then rinse it again with water.
- Alternatively, you can also use lemon juice to rub over the piece of meat and then rinse it with water.
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Prepare the other ingredients
Peel the ginger and cut it in half. Slice one half into strips and finely chop the other half.
Peel the white radish, cut off both ends, and wash it with diluted salt water.
Cut the radish into bite-sized pieces.
Peel the shallots and garlic, crush them, and chop them finely.
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Marinate the beef
Place the cut beef into a bowl, add 2 teaspoons of soy sauce, 1 teaspoon of monosodium glutamate, 1 teaspoon of seasoning powder, 2 teaspoons of sugar, 2 tablespoons of fish sauce, a little pepper, and the minced ginger.
Use chopsticks to stir well so that the spices are evenly absorbed into the meat. Marinate the meat for 30 minutes.
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Braised Meat
Place a pot on the stove over high heat, add 2 tablespoons of cooking oil. When the oil is hot, add minced shallots and garlic, then reduce the heat.
Sauté the shallots and garlic until golden and fragrant, then add the marinated beef and stir well to sear the meat evenly on all sides.
Add a little water just to cover the meat, use chopsticks to gently stir to mix the spices into the water. Cover the pot and simmer on low heat until the meat is tender and absorbs the flavors.
When the braising liquid starts to boil, add the radish and stir well once again to coat the radish evenly with the spices. Cover the pot and braise for another 5 minutes until the radish is cooked and evenly colored. Turn off the heat and sprinkle some shredded ginger on top for added flavor.
What are you waiting for? Serve the dish on a plate with a few sprigs of coriander and some fresh chili to make it more appealing.
Tip:
- Braise on low heat to allow the beef to cook slowly and absorb the flavors. Avoid braising on high heat as it will burn the meat, affecting the dish’s taste.
- To keep the radish delicious and not mushy, do not braise it for too long. Just braise the radish until it’s slightly tender to maintain its crunchiness and sweetness.
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Final Product
The plate of braised beef with white radish is evenly colored, hot with each piece of beef tender and chewy, soaked in rich spices. The white radish is juicy, with a faintly attractive characteristic aroma.
When combined with white rice, this will be a perfect dish that can explode with incredibly rich and appealing flavors!
How to Store Braised Beef with White Radish
- You can marinate the beef with spices in advance and seal it tightly, storing it in the refrigerator. When needed, you can take it out to prepare.
- The braised meat should be reheated on the stove after being taken out of the refrigerator; when the water just boils, turn off the heat. Braised meat cooked multiple times will taste very good!
- If stored in the refrigerator, you should only keep it for a maximum of 2 days, not longer, as the dish will spoil and generate many toxins that are not good for health.
See more
Above is the article guiding how to make braised beef with white radish with authentic flavor, delicious, rich, and extremely simple and easy to make that anyone can do. Wishing you success with this braised beef with white radish recipe!
*Images and recipe referenced from the YouTube channel Ngọc K itchen.
