Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, braised beef shank, daikon & carrot. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Chinese Five-Spice Braised Beef with Daikon. by Derek Hui. Beef shanks work wonderfully well in it but you have to cook it for longer than two hours. And thanks for the tip about the beef shank.
Braised Beef Shank, Daikon & Carrot is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Braised Beef Shank, Daikon & Carrot is something that I have loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can have braised beef shank, daikon & carrot using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Braised Beef Shank, Daikon & Carrot:
- Prepare 1 kg Beef ‘Osso Bucco’ Cuts *cuts of beef shank including bone
- Make ready 1/2 Daikon *about 300g
- Take 2 Carrots *about 300g
- Make ready 1 thumb-size Ginger *sliced
- Get 2 cloves Garlic *crushed
- Make ready 3 cups Water
- Get 1 cup Sake (Rice Wine)
- Get 2-3 tablespoons Sugar
- Take 4-5 tablespoons Soy Sauce
- Take Dry Chilli *optional
- Make ready Fresh Chilli *optional
Add soy sauce and salt to taste (Optional) Add daikon radish cubes and mix with the beef. Braised Japanese daikon radish, known simply in Japanese as "daikon no nimono" is a very common dish that is served in the winter when daikon is typically in the season. Slowly simmering the daikon brings out its natural sweetness and highlights the mellowness of this root. While grated raw daikon is often served as a spicy and pungent garnish to different Japanese foods, when daikon is.
Steps to make Braised Beef Shank, Daikon & Carrot:
- Place Beef Shank Cuts in a pot, add Water, Sake (Rice wine), Ginger and Garlic, and bring to the boil. Skim off the scum and simmer over low heat for 1 to 1 & 1/2 hours. You may wish to cook in a pressure cooker following the pressure cooker’s instruction.
- Daikon and Carrot need to be cut into thick and chunky pieces.
- When Beef Shank are well cooked, the meat will come off the bone. Remove the bone and remove the fat on the surface. Cut the meat into chunky pieces and return to the pot.
- Add vegetables, Sugar, Soy Sauce and Dry Red Chilli (*optional), and bring back to the boil. Lower the heat, cover with baking paper or a drop-lid, and simmer for 30 to 40 minutes or until vegetables are tender.
- Cook over high heat until the liquid thickens or required flavour is achieved. Sprinkle with some sliced fresh Chilli, only if you like more heat, and serve.
Great recipe for Five Spice Braised Beef with Daikon and Carrot. This is my spin on the traditional Chinese five spice braised beef by adding ingredients from the Vietnamese beef stew recipe. I guess you can call it Viet-Chinese fusion. I came from a Cantonese family, and to me, braised beef is one of our signature comfort food. This dish has meltingly tender beef and an even more heavenly taste of daikon.
So that’s going to wrap it up for this special food braised beef shank, daikon & carrot recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
