Blanch the beef brisket: Bring a pot of water to a boil. Add the beef brisket and boil for 5-7 minutes to remove impurities. Drain and rinse thoroughly with cold water.
Marinate the beef: In a bowl, combine the blanched beef brisket with light soy sauce, dark soy sauce, cornstarch, sugar, and white pepper. Mix well and set aside for 15 minutes.
Prepare aromatics: Heat oil in a large pot or claypot over medium heat. Sauté the ginger slices and spring onion lengths until fragrant, about 1-2 minutes.
Sear the beef: Add the marinated beef brisket to the pot and sear for 3-4 minutes until lightly browned on all sides.
Add braising sauce: Pour in light soy sauce, dark soy sauce, oyster sauce, sugar, white pepper, star anise, cinnamon stick, and hot water or beef broth. Bring to a boil.
Braise the beef: Reduce heat to low, cover the pot, and simmer for 1 hour 30 minutes, or until the beef is tender. Stir occasionally to prevent sticking.
Add turnips: Add the white radish (turnip) chunks to the pot. Stir gently to combine with the beef and sauce.
Continue braising: Cover and simmer for another 30-40 minutes, or until the turnips are tender and the sauce has slightly thickened.
Serve: Taste and adjust seasoning if needed. Serve hot with steamed rice.
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