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Red Braised Beef and Daikon
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| Ingredients | |
| 20g | dried shitake mushrooms, soaked in hot water for 45 minutes |
| 60ml | peanut oil |
| 1kg | short beef ribs, cut into sections between the bones |
| 2 Tblsp | bean & chilli sauce, fermented soy bean paste |
| 5cm piece ginger, sliced | |
| 10 cloves | garlic, peeled |
| 1 teaspoon | Sichuan pepper |
| 1 fresh long red chilli, chopped | |
| 100g | yellow rock sugar |
| 1L | salt reduced chicken stock |
| 1L | water |
| 125ml | light soy sauce |
| 125ml | dark soy sauce |
| 375ml | Chinese rice wine |
| 3 pieces | dried mandarin peel |
| 4 strips | orange peel |
| 5 sticks | cinnamon |
| 8 star anise | |
| 1 | onion, cut into 8 wedges |
| 2 | daikon, cut into 3cm thick rounds |
| 8 | spring onions, cut into 4cm lengths |
| 1 teaspoon | sesame oil |
Coriander leaves and steamed rice to serve
Fried shallots and crispy fried garlic, to garnish
Method
1. Drain the mushrooms, reserve the strained soaking liquid and remove and discard the woody stalks.
2. Heat a heavy based saucepan or enamelled cast iron casserole dish over a high heat and add peanut oil. Add beef in batches and cook until browned on all sides and nicely caramelized. Reduce heat to low and discard any excess oil in the pan. Return all the beef to the pan along with bean and chilli sauce and cook for one minute, stirring occasionally. Add ginger, garlic, Sichuan pepper, chilli, rock sugar, stock, water, soy sauces, rice wine, citrus peel, cinnamon and star anise.
3. Bring to the boil over a high heat, reduce heat to low and add mushrooms, reserved soaking liquid and onion. Cover and simmer for 1 1/2 - 2 hrs or until beef is soft and tender. After 1 hr add daikon. Once beef is tender, add spring onion and sesame oil, mixing to combine.
4. To serve, spoon onto serving plates with rice and garnish with coriander, fried shallots and crispy fried garlic.
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