Braised Beef Brisket with Turnips蘿蔔牛腩煲
Tender beef brisket slow-braised to perfection with sweet, delicate turnips in a rich, savory broth. A comforting and deeply flavorful Cantonese classic, perfect with steamed rice.
01Ingredients
- 600g beef brisket
- 500g white radish (turnip)
- 3 slices ginger
- 2 pcs spring onions (scallions)
- 1tbsp oil
- 1tbsp light soy sauce (for marinade)
- 1tsp dark soy sauce (for marinade)
- 1tsp cornstarch (for marinade)
- 0.5tsp sugar (for marinade)
- 0.25tsp white pepper (for marinade)
- 2tbsp light soy sauce (for braising sauce)
- 1tbsp dark soy sauce (for braising sauce)
- 1tbsp oyster sauce (for braising sauce)
- 1tsp sugar (for braising sauce)
- 0.5tsp white pepper (for braising sauce)
- 2 pcs star anise
- 1 small stick cinnamon stick
- 300ml hot water or beef broth
Nutrition (per serving)385kcal
- Protein38.5g
- Carbs8.2g
- Fat19.5g
Fiber 1.8 gSodium 892 mg
02Steps
- Blanch the beef brisket: Bring a pot of water to a boil. Add the beef brisket and boil for 5-7 minutes to remove impurities. Drain and rinse thoroughly with cold water.
- Marinate the beef: In a bowl, combine the blanched beef brisket with light soy sauce, dark soy sauce, cornstarch, sugar, and white pepper. Mix well and set aside for 15 minutes.
- Prepare aromatics: Heat oil in a large pot or claypot over medium heat. Sauté the ginger slices and spring onion lengths until fragrant, about 1-2 minutes.
- Sear the beef: Add the marinated beef brisket to the pot and sear for 3-4 minutes until lightly browned on all sides.
- Add braising sauce: Pour in light soy sauce, dark soy sauce, oyster sauce, sugar, white pepper, star anise, cinnamon stick, and hot water or beef broth. Bring to a boil.
- Braise the beef: Reduce heat to low, cover the pot, and simmer for 1 hour 30 minutes, or until the beef is tender. Stir occasionally to prevent sticking.
- Add turnips: Add the white radish (turnip) chunks to the pot. Stir gently to combine with the beef and sauce.
- Continue braising: Cover and simmer for another 30-40 minutes, or until the turnips are tender and the sauce has slightly thickened.
- Serve: Taste and adjust seasoning if needed. Serve hot with steamed rice.
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