Braised Beef Ribs with Radish and Chu Hou Paste

Ingredients

Instructions

1. 1

   Cut beef ribs into chunks. Blanch beef in boiling water for 5 minutes to remove impurities. Rinse thoroughly under cold water and drain.

2. 2

   Peel daikon radish and cut into large chunks.

3. 3

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add ginger and smashed garlic cloves, stir-fry until fragrant.

4. 4

   Add blanched beef ribs to the pot and sear for 3-4 minutes until lightly browned on all sides.

5. 5

   Add Chu Hou paste to the pot and stir-fry for 1 minute until fragrant, coating the beef.

6. 6

   Pour in Shaoxing wine, dark soy sauce, light soy sauce, water/broth, remaining ginger slices, garlic cloves, rock sugar, star anise, dried tangerine peel, and bay leaves. Bring to a boil.

7. 7

   Reduce heat to low, cover, and simmer for 60 minutes, or until beef is fork-tender.

8. 8

   Add daikon radish to the pot. Continue to simmer, covered, for another 45-60 minutes, or until radish is tender.

9. 9

   Taste and adjust seasoning if needed. Remove star anise, bay leaves, ginger, garlic, and tangerine peel before serving.

10. 10

    Garnish with spring onion greens before serving hot with steamed rice.