Beef Brisket with Radish

Ingredients:
Beef Brisket 500g
Radish 300g (i replaced with carrot bcos nobody eats radish at home)
Ginger 1 slice
Minced Garlic 1/2 tbsp
Black bean sauce 1/2 tbsp
Stock 750ml
Water 800ml

Seasoning A

Ginger 1 slice
Star Anise 1 pc
Cooking Wine (Hua diao wine) 1/2tbsp
Spring onion (white) 1 stalk

Seasoning B

Oyster sauce 1/2 tbsp
Sugar 1/2 tsp
Salt 1/2 tsp
Light soy sauce 1/2 tbsp
Dark soy sauce 1/2 tsp

Method:

1. Rinse beef brisket and remove to drain. Peel radish, cut into pieces. Peel ginger, cut into slices.
2. Add in beef brisket, Seasoning A and water. Cook for 20mins. Remove star anise and spring onion(white). Remove beef to drain and cut into pieces.
3. Heat up 1 1/2 tbsp of oil, fry minced garlic, ginger and black bean sauce. Fry beef brisket till fragrant, blend in Seasoning B and stock, cover the pot, braise over low heat for 40mins.
4. Remove the lid, blend with radish, cover the pot, braise over low heat for another 15mins, remove the lid and thicken the gravy with a mixture of corn flour and some water. Serve.


by Kiwi

Tomato Beef Stew

500g beef (for stewing - cut into cubes)
3 tomatoes - diced
1 carrot - cut into bite size
1 onion - cut into thin strips
4 cloves garlic
3 slices of ginger

4-5 tbs soy sauce
1-2 tbs oyster sauce
1 tbs rock sugar (taste before you add)
1 tbs tao cheo
1 tbs rice wine
dash of pepper and sesame seed oil

Heat pot and fry onion until translucent, add in garlic and ginger, fry till fragrant.
Turn up the heat, add in the soy sauce, oyster sauce and let it sizzles,
Add in the beef and brown it (you should blanch them in boiling water first)
Add in the tomatoes, carrot and the rest of the condiments.
You can add a little water but bear in mind the tomatoes and beef will release liquid.
Simmer for about 1 hour or until meat is soft and sauce thickens.

* adjust the condiments accordingly to your own taste.

By Bluemoon