There are some meals that are worth giving a little extra time on the stove, and this Braised Beef and Radish is one of them. The beef slowly simmers in a savory broth with ginger, garlic, scallions, spices, and just enough heat from dried chilies. By the time it’s ready, the beef is tender, the broth has cooked down into something rich and flavorful, and the daikon has soaked up all of that goodness.

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Braised Beef and Radish

Maggie Wu
4 servings
Tender beef shank and daikon radish slowly braised with a rich, savory broth that brings everything together.
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Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes

Ingredients
 

  • 2 lb beef shank, cut into pieces
  • 3 slices ginger
  • 1 tbsp Shaoxing wine
  • 1 lb daikon radish, peeled and cut into cubes
  • Salt, to taste
  • Chopped red chili peppers, for garnish
  • Chopped scallion greens, for garnish

Stir-Fry Base

  • 2 tbsp cooking oil
  • 4 slices ginger
  • 4 garlic cloves, lightly crushed
  • 2 scallion whites, cut diagonally

Seasonings

  • 1/4 cup soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tbsp oyster sauce
  • About 2 cups water, or enough to just cover the beef

Aromatics & Spices

  • 4 dried red chilies
  • 1 cardamom pod
  • 2 star anise
  • 1 tsp Sichuan peppercorns
  • 1 tsp rock sugar

Instructions
 

  1. Add the beef shank, 3 slices of ginger, and 1 tablespoon Shaoxing wine to a large pot. Cover with cold water and bring to a boil. Drain, then rinse the beef thoroughly to remove any foam and impurities.
  2. Clean the pot or use a separate clean pot. Heat the cooking oil over medium heat. Add the remaining ginger, garlic, and scallion whites and stir-fry until fragrant.
  3. Return the beef to the pot. Add the soy sauce, dark soy sauce, Shaoxing wine, and oyster sauce. Stir until the beef is evenly coated in the seasonings.
  4. Pour in enough water to just cover the beef, about 2 cups depending on the size of your pot. Add the dried chilies, cardamom, star anise, Sichuan peppercorns, and rock sugar.
  5. Bring the liquid to a light boil. Taste the broth and add salt if needed.
  6. Cover, reduce the heat to low, and gently simmer for about 2 hours, or until the beef is tender.
  7. Add the daikon radish. Cover and continue cooking for 15–20 minutes, or until the radish is tender and has absorbed some of the braising liquid.
  8. Garnish with chopped scallion greens and fresh red chili peppers. Serve hot with the braising liquid spooned over the beef and radish.
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