Cantonese-Style One-Pot Braised Brisket by Serious Eats

Ingredients

• 3 pounds (1.4kg) beef brisket, cut with the grain into 3 steaks
• 1 pound (454g) daikon radish, peeled and cut into 2-inch cubes
• 3 large (300g total) carrots, peeled and cut into 2-inch cubes
• 1 (3-inch) piece ginger, peeled and thinly sliced
• 3 star anise pods
• 1 (2-inch) piece cassia bark or cinnamon stick
• 3 cups (709ml) water
• 3 tablespoons (45ml) chu hou sauce
• 1 1/2 tablespoons (22ml) oyster sauce
• 1 tablespoon (15ml) Chinese light soy sauce
• 1 tablespoon (15ml) Chinese dark soy sauce
• 3 tablespoons (45ml) Shaoxing wine
• 1 ounce (28g; about 2 tablespoons) dark brown sugar or rock sugar
• 3 packets (3/4 ounce; 22g) powdered unflavored gelatin
• 3 tablespoons (45ml) vegetable or other neutral oil
• to taste salt
• to taste pepper

Instructions

1. Preheat the oven to 300°F (150°C) and adjust the oven rack to the middle position. Prepare the gelatin by sprinkling it evenly over the water in a large bowl or measuring cup, then let it stand for about 10 minutes until fully hydrated and bloomed.
2. Heat the vegetable oil in a large Dutch oven over medium-high heat until it shimmers. Season the beef brisket steaks generously with salt and pepper on both sides. Working in batches if necessary, sear the seasoned beef in the hot oil for about 10 minutes, turning occasionally, until well browned on at least two sides. Transfer the seared beef to a rimmed baking sheet or large plate and set aside, reserving the rendered fat in the Dutch oven.
3. Pour off all but 1 tablespoon of the oil from the Dutch oven. Add the thinly sliced ginger, star anise pods, and cassia bark (or cinnamon stick) to the remaining oil. Sauté for about 2 minutes, stirring constantly, until the aromatics are fragrant.
4. Add the daikon radish and carrots to the Dutch oven with the aromatics. Cook, stirring occasionally, for about 4 minutes until the vegetables begin to brown slightly.
5. Stir in the chu hou sauce, oyster sauce, Chinese light soy sauce, Chinese dark soy sauce, Shaoxing wine, and sugar. Cook for 3 to 5 minutes, using a wooden spoon to scrape up any browned bits from the bottom of the pot, until the sugar has fully dissolved and the sauce is fragrant. Pour in the bloomed water and gelatin mixture, stirring well to combine all ingredients.
6. Cut the seared brisket steaks into 2-inch chunks. Carefully add the beef chunks and any accumulated juices from the plate back into the Dutch oven with the sauce and vegetables. Stir gently to ensure everything is evenly coated and bring the mixture back to a gentle simmer over medium heat on the stovetop.
7. Transfer the Dutch oven to the preheated oven. Cover the Dutch oven with its lid slightly ajar to allow some steam to escape. Braise for approximately 3 hours, or until the beef is fork-tender and the vegetables are soft, and the broth has thickened slightly. The liquid should maintain a slow, steady simmer throughout the cooking process; adjust the oven temperature slightly if needed to maintain this simmer.
8. Once cooked, carefully remove the Dutch oven from the oven. Taste the braised brisket and adjust the seasoning with additional salt and pepper as desired. Serve hot, ideally with steamed rice and fresh Chinese greens.