Braised Beef Shank, Daikon & Carrot. This Chinese braised beef and turnips is a traditional dish, where all you need is one pot, a few ingredients, and a bit of time. It's so easy to make…just get everything in the pot, turn the heat down, and go do some laundry, watch a few episodes of Game of Thrones, or re-grout your bathroom (that's what WE did). Chinese turnips are long, white vegetables (see the ingredients glossary.

And thanks for the tip about the beef shank. Today, you can now enjoy these great recipes, such as Chinese Braised Beef with Daikon, online. Recipe at: http://www.themeatmen.sg/braised-beef-brisket-with-daikon/ The ever-popular dish of Braised Beef Brisket with Daikon is a favourite in Chinese cui. You can cook Braised Beef Shank, Daikon & Carrot using 11 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Braised Beef Shank, Daikon & Carrot

You need 1 kg of Beef ‘Osso Bucco’ Cuts *cuts of beef shank including bone.
It's 1/2 of Daikon *about 300g.
You need 2 of Carrots *about 300g.
Prepare 1 of thumb-size Ginger *sliced.
You need 2 cloves of Garlic *crushed.
It's 3 cups of Water.
Prepare 1 cup of Sake (Rice Wine).
It's 2-3 tablespoons of Sugar.
Prepare 4-5 tablespoons of Soy Sauce.
You need of Dry Chilli *optional.
Prepare of Fresh Chilli *optional.

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. Believe it or not, I actually love the daikon more than the beef since they end up so juicy and very flavorful by the end of the cooking process. Scrape bottom of pot to dissolve any accumulated fond.

Braised Beef Shank, Daikon & Carrot instructions

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..

Lay beef back down on top of vegetables and lay rosemary across the beef. Cover tightly and transfer to oven. Combine grated lemon zest, minced parsley and minced garlic. Serve beef topped with gremolata. 柱侯萝卜焖牛腩 Braised Beef Brisket with Daikon in Chu Hou Sauce is one of my favorite dishes from the 粤菜系 Cantonese cuisine. It is a must-order for me whenever I visit chinese restaurants, be it Hong Kong cafes, or traditional Cantonese restaurants.