Braised Beef with Daikon (萝卜炖牛肉)

About the dish

Recently, I’ve been craving hearty stews and soups as the weather turns chilly. Apart from Beef & Potato Stew and Pork Rib Soup, a dish my dad frequently cooked when I was young came to mind — Braised Beef with Daikon (Luó Bó Dùn Níu Ròu/萝卜炖牛肉). Cooking and eating it has brought me so much comfort, and my family enjoyed it immensely as well.

My son asked: “Which regional cuisine does this dish belong to?” As far as I know, this dish is popular across China, in both restaurants and family homes. With beef and daikon being the key components, different versions vary in seasoning choices. For example, Sichuan chefs would add a dollop of Doubanjiang/豆瓣酱 for an aromatic heat (similar to my recipe for Spicy Beef Noodle Soup), while the Cantonese version calls for a special sauce called Chu Hou Paste/柱侯酱.

The recipe I’m sharing today uses a set of basic condiments and spices commonly found in meat-based Chinese stews, such as Red Braised Pork Belly. They create highly aromatic, complex flavors that work wonderfully with tender beef and soft daikon. Every bite is a delight, I promise!

Ingredients

Here is the list of ingredients you need for this recipe:

• Beef shank (shin) or brisket. Both offer a balance between tender meat, a gelatinous mouthfeel, and a fibrous yet flavorful bite, making them perfect for slow-cooked braising dishes. Plus, they’re economical choices.
• Daikon, also known as white radish or mooli. Choose the ones with smooth, tight-looking skin that feels firm when gently squeezed.   
• Aromatics: ginger and garlic
• Chopped tomato. It adds extra flavor, and its acidity helps tenderize the meat.
• Spices: star anise, bay leaves, cassia cinnamon, and Sichuan pepper. It’s fine to skip one or two spices. If you don’t have whole spices, use ½ tsp of five spice powder to substitute.
• Condiments: light soy sauce, dark soy sauce, oyster sauce, Shaoxing rice wine, salt, white pepper, and sugar
• Garnish: scallions or cilantro (coriander)

NOTE: See the recipe card at the end of the post for ingredient quantities.

Cooking procedure

Step 1: Blanch the beef

Cut the beef into large cubes, about 1 inch (2½ cm) on each side. Then put the pieces into a pot filled with cold water.

First, bring it to a boil. Then leave the water to roll for about 2 minutes. Use a spoon to skim off any brown foam on the surface.

Then, fish out the beef and discard the water.

🌟 NOTE: Unlike blanching vegetables like broccoli, it’s important to start by putting the beef in cold water to slowly draw out blood and impurities for a clearer broth. Starting with hot water causes the proteins to coagulate quickly, making the meat tougher.

Step 2: Braise the beef

For the braising part, use a pot that maintains heat well and comes with a tight lid (e.g. a cast iron casserole). Firstly, sizzle ginger and the spices in a little oil over low heat to slowly extract their aroma.

Then tip in the blanched beef. Fry over high heat for a couple of minutes. Add chopped tomato, along with all the condiments.

Pour in hot water, then give everything a good swirl. Once the water starts boiling, reduce the heat to the lowest.

Cover the pot with a lid and let it simmer for 60 to 90 minutes until the meat achieves the tenderness that you prefer.

🌟 NOTE: Remember to check the water level halfway through this step. This is especially important if the pot lid isn’t tight enough, as it may allow excessive water evaporation. Add more water if necessary.

Step 3: Cook the daikon

Once the beef is tender, add the chopped daikon and garlic cloves. Mix well then leave to cook over medium heat for about 15 minutes, until the daikon becomes very soft and absorbs some of the broth.

If you prefer a thick, more intensely flavored broth, turn up the heat and cook a little longer with the pot uncovered.

Finally, give the dish a taste to decide if additional salt is necessary. Garnish with chopped scallions or cilantro before serving.

Storage & make ahead

Keep any leftover in an airtight container in the fridge for up to 3 days. Reheat it until piping hot before serving.

If you plan to make this dish in big batches and serve later, blanch and braise the beef as instructed. Store it in the freezer, divided in portions, for up to 3 months. Defrost the amount you need and cook with fresh daikon.

Hot and Sour Soup (Suan La Tang, 酸辣汤)

Chinese Pork Rib Soup (排骨汤)

Braised Pork Belly (Hong Shao Rou/红烧肉), an Easy Version

Wonton Soup (馄饨汤) 

📋 Recipe card

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