How to Make Braised Beef Brisket with Turnips

Rhubarb Stew Beef shank is a dish that many people make, and different methods yield various flavors.Cooking Network shares the method for stewing beef shank with radish, simple yet delicious and hearty. Following this method will result in a fragrant, sweet, salty, fresh, and spicy stewed beef shank with a full range of tastes. Many similar dishes can also be prepared using this method.

Stewed Beef Shanks with Radish Ingredients Introduction

Main ingredients:

500 grams of beef shank Rhubarb (half a root)(appropriate amount) Corn

Auxiliary materials:

Olive oil (appropriate amount), Chongqing red bean paste(a spoon) Soy sauce (appropriate amount) Cooking wine (appropriate amount) Ginger(appropriate amount) Garlic (5 cloves) Onion (appropriate amount)Kernels of Sichuan pepper(appropriate amount) Dried red chili peppers Star anise(2 pieces) Cane sugar (10 grams) Toasted sesame seeds (appropriate amount) Coriander leaves Stewed Beef Shanks with Radish Steps:Prepare ingredients: clean and slice beef shank into 2cm * 4cm rectangular pieces, ginger into slices, garlic into chunks, onion cut into circles. Place the pot on medium heat with water. Add beef shank and boil for 10 minutes to leach out blood impurities from the water. Remove from heat, drain, and set aside.Slice radish. Heat the pan with oil. Sauté ginger, garlic, star anise, kernels of Sichuan pepper, and dried chili peppers until fragrant.Add beef shank and stir-fry to dry out moisture. Stir in a spoon of Chongqing red bean paste.

Stir evenly, then add soy sauce, cooking wine, onion, sugar, and continue stirring until well combined.

Pour enough cold water to cover the beef. Bring to a boil over high heat, then simmer for 30 minutes. Add radish, bring back to a boil, and continue simmering for another 30 minutes.

Rhubarb turns color, indicating it is cooked. Taste test; if too salty, add more salt as needed.

Turn off the fire Serve in a bowl, sprinkle with toasted sesame seeds, and garnish with coriander leaves in the middle. Tips:

Since beef shank is hard to cook through, it needs to be boiled for 30 minutes before adding radish and continuing to simmer for another 30 minutes.

5. Carrots are cut into pieces.

6. Heat a pan and add oil, then stir-fry ginger, garlic, fennel seeds, Sichuan peppercorns, dried red peppers until fragrant.

7. Add the beef brisket and stir-fry until it is dry.

8. Add a spoon of (fermented broad bean paste).

9. Stir-fry evenly, then add soy sauce, cooking wine, spring onion, and rock sugar, stirring evenly.

10. Add enough cold water to cover the beef brisket, bring to a boil over high heat, then simmer for 30 minutes. Add the carrots, bring to a boil again, then simmer for another 30 minutes.

11. The carrots should be colored through, indicating they are cooked. Taste and adjust the saltiness if necessary. Turn off the stove.

12. Serve in a dish, sprinkle with roasted sesame seeds, and garnish with coriander leaves in the center.

1Tip:

Since beef brisket is hard to cook tender, first simmer it for 30 minutes before adding the carrots and continuing to simmer for another 30 minutes.