Slow Cooker Chinese Braised Beef with Daikon

By Sprig Originals ✓ · cooked up in Sprig

A dump-and-go take on the Cantonese beef brisket braise you get at noodle shops: chunks of chuck go into the cooker raw with daikon, carrots, ginger and star anise, and eight unhurried hours later the beef falls apart in a glossy soy-hoisin gravy. No browning, no fuss — just pile it over steamed rice.

Ingredients

• 3 lb boneless beef chuck, cut into 2-inch chunks
• 1 lb daikon radish, peeled and cut into 1-inch chunks
• 3 large carrots, cut into 1-inch pieces
• 6 cloves garlic, peeled and smashed
• 4 slices fresh ginger, about 1/4-inch thick
• 3 whole star anise
• 1/2 cup soy sauce
• 1/3 cup hoisin sauce
• 2 tbsp light brown sugar
• 1 cup water

Instructions

1. Put the beef chunks straight into a 6-quart slow cooker — no browning needed. Scatter the daikon, carrots, smashed garlic, ginger slices and star anise over and around the meat.
2. In a measuring jug, stir together the soy sauce, hoisin sauce, brown sugar and water until the sugar dissolves, then pour it evenly over everything in the cooker.
3. Toss once with tongs so the beef and vegetables are coated, then cover and cook on LOW for 8 hours or HIGH for 5 hours, without lifting the lid. The beef is ready when a fork twists through it with no resistance.
4. Fish out and discard the star anise and ginger slices. Tilt the cooker slightly and spoon off any fat pooling on the surface, then stir gently to coat the beef in the dark glossy sauce.
5. Let it sit uncovered for 10 minutes to thicken slightly, then serve in bowls over steamed rice with plenty of the braising liquid spooned over.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

One-Skillet Blackened Cajun Chicken Pasta

One-Pot Chicken Creole

Dark Roux Seafood Gumbo with Quick Shrimp Stock

Are you this recipe's original author or publisher? Report a problem