Monday, October 25, 2010
Simple Beef Brisket & Daikon Stew
Hello, cooler weather...hello, stew!
(As if! Actually I stew all year round, solely because I am lazy ^_^')
Normally I love dark, bold, thick and rich sauces for my stew. For beef brisket, I usually love chu hou sauce, satay sauce, dark soy, brown sugar, kecap manis...but this time, I am trying something that's a bit more...minimalist, compared to my usual taste.
The result surprised me.
In a good way :)
- 1 lb beef brisket, cut into chunks
- 1 medium white radish (daikon), cut into strips
- 1 clove of garlic, crushed
- 2 cm ginger, crushed
- 2 shallot, cut into chunks
- hot water, olive oil, salt, white pepper, nutmeg
- crispy shallot and freshly chopped corriander for garnish (optional)
Saute garlic, ginger and shallot in hot olive oil until fragrant, add beef brisket chunks, brown them a bit, add daikon chunks, mix well, add hot water, bring to boil, season and simmer until the beef brisket chunks are tender, about 1.5 hours (or about 25 minute in a pressure cooker).
Garnish if you wish, prepare a dip of dark soy, sweet soy and chopped chilli or Chiu Chow chilli oil or chilli sauce...
Hearty and tender beef chunk, very flavorful and meaty broth, and the daikon...they're like sponge which absorb all the goodnesses from the meat and broth...
...feel free to slurp loudly ^_^