Chinese Braised Beef Stew by Pups With Chopsticks

Ingredients

• 2 lbs (1000g) Beef chuck, aka blade roast, cut into 1 to 1½-inch cubes
• 1 small (approx. 1½ cups) Daikon radish, peeled and cut into 1½ inch pieces
• 1 (approx. ½ cup) Onion, peeled and sliced
• ½ bulb (approx. 5 cloves, ¼ cup) Garlic, peeled and smashed
• 2 slices Ginger, sliced
• 2 stalks Green onion, finely minced
• 3 Star anise
• 2 Bay leaves
• 1 cube (approx. 1 tablespoon) Red fermented bean curd
• 2½ cups Water or no sodium beef broth
• 4 tablespoons Hoisin sauce
• 2 tablespoons Oyster sauce
• 2 tablespoons Soy sauce
• 2 tablespoons Shaoxing wine
• 1 teaspoon Dark soy sauce (optional, for color)
• to taste Salt
• as needed Oil, for browning

Instructions

1. If using beef tendon, pressure cook it first for 40-45 minutes until tender, then trim any excess fat.
2. Slice ginger, peel and slice onion, and keep them separate. Peel and smash garlic cloves, keeping them whole.
3. Finely mince green onions and set aside for garnish.
4. In a small bowl, mash the red fermented bean curd to ensure it fully dissolves during braising. Add hoisin sauce, oyster sauce, soy sauce, Shaoxing wine, and dark soy sauce (if using) and mix well. Stir in the water or beef broth and set aside.
5. Peel the daikon radish several times until the outer bitter layers are removed and the lighter-colored inner flesh is exposed. Cut the daikon into 1½-inch pieces.
6. Cut the beef chuck into 1 to 1½-inch cubes. Pat the beef dry thoroughly with paper towels and sprinkle lightly with salt to promote browning and flavor.
7. Heat a large pot or Dutch oven over medium-high heat. Add enough oil to coat the bottom. Once the oil is hot, add the beef in a single layer, ensuring not to overcrowd the pan. Brown for about 30 seconds per side, allowing a crust to form before flipping. Cook in batches if necessary, then remove the browned beef and set aside.
8. Reduce the stove to medium-low heat. Add the sliced ginger, sliced onions, star anise, and bay leaves to the pot and brown for 2-3 minutes until fragrant. Do not add the smashed garlic at this stage.
9. Pour half of the prepared braising sauce mixture into the pot. Use a wooden spoon to vigorously scrape the bottom of the pot, loosening any browned bits (fond) from the beef and aromatics. These bits add significant flavor.
10. Add the remaining braising sauce, the browned beef, and the smashed garlic cloves to the pot. Stir to combine.
11. Cover the pot with a lid and braise for 60 minutes. After 30 minutes, check the liquid level; if it's too low (beef should be halfway submerged), add about ½ cup more water.
12. Add the cut daikon radish (and pressure-cooked tendon, if using) to the pot. Continue to cook for another 30 minutes.
13. After 30 minutes, check the daikon for doneness by piercing it with a skewer or knife. It should be tender and easily pierced. If still firm, braise for a few more minutes.
14. Stir in the minced green onions and let the residual heat gently wilt them. Taste the stew and adjust seasoning with additional salt if needed.
15. Serve the finished Chinese beef stew immediately with steamed rice or noodles.