Braised Beef Cheeks with White Radish and Sauteed Vegetables



INGREDIENTS:

Beef cheeks (cut into 6cm cubes) 800g

Garlic (whole/deep-fried) 10 cloves

Chinese dates 5 pcs

Ginger (2cm cubes) 50g

Coriander 100g

Spring onion 50g

Cinnamon stick 1 pc

Star aniseed 2 pcs

White radish (peeled and sliced) 8 stalks

Vegetable (xiao bai cai) 8 stalks


SEASONING:

Chicken consomme 2l

Bean paste 2 tbs

Oyster sauce 3 tbs

Rock sugar 15g

Dark soy sauce 1 tbs

Chinese wine (Hua tiao jiu) 5 tbs


METHOD:

1. Blanch beef cheeks in hot water for 20 seconds to clean them thoroughly.

2. Place blanched beef cheeks, white radish, Chinese dates, ginger, coriander, spring onion, cinnamon stick and star aniseed into a large pot, pour in chicken consomme and bring to boil

3 Add the rest of seasoning and simmer on low heat. After about 40 minutes, remove the white radish and set aside. After about two hours, remove the beef cheeks.

4. Arrange the beef cheeks on top of the white radish on a plate. Bring the sauce to boil. Add 1 tsp of cornstarch mixed with 2 tsp of water to thicken the sauce, then pour it over the beef cheeks and white radish.

5. Poach the vegetables in hot water for 20 seconds, with 1/2 tsp of salt and 1/2 tsp of oil. Arrange the vegetable by the beef cheeks and radish and serve.

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