Braised Beef Shin with Chu Hou Paste and Radish

Ingredients

Instructions

1. 1

   Blanch beef shin chunks in boiling water for 5 minutes to remove impurities. Drain and rinse thoroughly under cold water. Set aside.

2. 2

   Heat vegetable oil in a large pot or claypot over medium heat. Add sliced ginger and the white parts of scallions, stir-fry until fragrant.

3. 3

   Add Chu Hou paste, star anise, and dried tangerine peel. Stir-fry for 1 minute until aromatic.

4. 4

   Add the blanched beef shin to the pot. Stir in Shaoxing wine, light soy sauce, dark soy sauce, rock sugar, and water/beef broth. Bring to a boil.

5. 5

   Reduce heat to low, cover, and simmer for 60 minutes. Then add the daikon radish chunks and continue to simmer for another 45-60 minutes, or until beef and radish are tender.

6. 6

   Adjust seasoning if necessary. Garnish with remaining chopped scallions before serving hot.