Chinese Braised Beef and Daikon (Mom’s Signature Comfort Food)

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There are some dishes that just stick with you, and for me, Chinese braised beef and daikon is one of them. This warm, comforting dish is one of my mom’s signature recipes — and the smell of soy sauce, ginger, and star anise bubbling away on the stove always takes me back to my childhood.

Whether you’re craving something cozy or looking for a new way to use brisket, this dish is the perfect pairing for a steaming bowl of rice. It’s hearty, deeply flavorful, and exactly the kind of food that feeds both body and soul.

Why Braising Is a Technique Every Cook Should Know

Braising is one of the most essential techniques in home cooking — and one of the simplest. At its core, braising is just cooking something slowly in a flavorful liquid until it becomes tender.

It’s perfect for tough, affordable cuts of meat like brisket, chuck, or shank. With just a few aromatics and some pantry sauces, you can transform basic ingredients into a rich, luxurious stew.

All it takes is:

• A good pot (like a Dutch oven or heavy-bottomed saucepan)
  
• Enough liquid to cover or mostly submerge the meat
  
• And a little bit of patience
  

The result? Fall-apart beef and melt-in-your-mouth daikon in a broth that’s bold, savory, and perfect over rice.

🍽️ Chinese Braised Beef and Daikon Recipe

Ingredients:

• 2 lbs beef brisket, cut into 2-inch chunks
  
• 1 daikon, cut into 2-inch chunks
  
• 4 scallion whites
  
• 20g (about 2″) ginger, sliced
  
• 8 cloves garlic, lightly crushed
  
• 1 cup Shaoxing wine
  
• 3 tbsp soy sauce
  
• 1 tbsp dark soy sauce
  
• 1 tbsp oyster sauce
  
• 1.5L beef stock (or water)
  
• 40g rock sugar
  
• 2 bay leaves
  
• 3 star anise
  
• ½ tsp whole cloves
  
• 2 tbsp cornstarch + 3 tbsp water (for slurry)
  
• Salt and black pepper to taste
  
• Scallion greens, thinly sliced (for garnish)
  

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🌟 Instructions:

1. Sear the Beef
In a Dutch oven or large pot over medium-high heat, sear the brisket chunks in oil until browned. Season lightly with salt and black pepper. Remove from pot and set aside.

2. Sauté Aromatics
Add scallion whites, sliced ginger, garlic, cloves, star anise, and bay leaves to the same pot. Stir and cook until fragrant (about 1-2 minutes).

3. Deglaze and Simmer
Pour in the Shaoxing wine to deglaze the pot, scraping up the browned bits on the bottom. Add soy sauces, oyster sauce, rock sugar, and beef stock. Bring to a boil.

Return the beef to the pot, cover, and reduce to a simmer. Cook for 1.5 to 2 hours or until the beef is fork-tender.

4. Add Daikon
Add the daikon chunks and simmer uncovered for another 30 minutes, or until the daikon is tender and has absorbed the braising flavors.

5. Thicken and Season
Strain the braising liquid if desired. Mix cornstarch and water into a slurry and stir it into the pot to slightly thicken the broth. Taste and adjust with salt and pepper as needed.

6. Serve
Ladle the stew over freshly steamed rice and garnish with scallion greens. Save some for leftovers – it tastes even better the next day!

🙌 Final Thoughts

This Chinese braised beef and daikon is more than just a dish — it’s a memory, a technique, and a reminder of how comforting simple home cooking can be.

With just a handful of ingredients and time on your side, you can turn a humble cut of beef into something deeply flavorful and nostalgic.

Perfect for cold nights, family dinners, or anytime you need a bowl of something warm and soothing.