柱侯牛坑腩Chu Hou Braised Beef Rib Finger with Mooli

Prep 20 min·Cook 2 h·Rest 20 min

1. 1You're here
   Step 1.

   Cut the beef into 4–5 cm pieces. Peel the mooli and cut it into 4 cm chunks. Soak the tangerine peel in warm water for 20 minutes, then scrape off the white pith.

   1 kg Boneless beef short rib (rib finger, 坑腩)600 g Mooli (daikon / white radish)1 piece Dried tangerine peel

   Knife work
2. 2
   Step 2.

   Put the beef in a pot with the cold blanching water, blanching ginger, rock sugar and Sichuan peppercorns. Bring to the boil and boil until grey scum rises to the top.

   1 kg Boneless beef short rib (rib finger, 坑腩)2 l Cold water (for blanching)2 slices Ginger5 g Rock sugar½ tsp Sichuan peppercorns

   5 minBoil / blanch

   Mum's tip媽媽小貼士

   Starting from cold water draws out the blood; the peppercorns and sugar take away any gamey smell.
3. 3
   Step 3.

   Drain the beef, rinse each piece under warm water to remove the scum, and drain well.

   1 kg Boneless beef short rib (rib finger, 坑腩)

4. 4
   Step 4.

   Heat the oil in a wok and fry the sliced ginger and garlic over medium heat until the edges turn golden. Add the beef and stir-fry for 2 minutes, then splash the Shaoxing wine around the side of the wok.

   2 tbsp Cooking oil6 slices Ginger, thickly sliced4 cloves Garlic, smashed1 kg Boneless beef short rib (rib finger, 坑腩)1 tbsp Shaoxing wine

   Stir-fry
5. 5
   Step 5.

   Tip everything into a claypot or heavy casserole. Add the water, star anise, cassia, bay leaves, tangerine peel and rock sugar and bring to the boil.

   1.2 l Water2 pieces Star anise1 piece Cassia bark or a cinnamon stick2 pieces Bay leaves1 piece Dried tangerine peel20 g Rock sugar

   Claypot cooking
6. 6
   Step 6.

   Cover and braise at a steady gentle bubble until the beef is tender but still has a little bite.

   1 kg Boneless beef short rib (rib finger, 坑腩)

   1 hBraise / stewClaypot cooking

   Mum's tip媽媽小貼士

   About 1 hour on medium-low. A chopstick should go in with slight resistance. Heat a claypot gradually and never put it empty on high heat.
7. 7
   Step 7.

   Stir in the chu hou paste, light soy and dark soy. Braise on medium-low heat, half-covered, stirring now and then.

   3 tbsp Chu hou paste1 tbsp Light soy sauce1 tsp Dark soy sauce, for colour

   20 minBraise / stew

   Mum's tip媽媽小貼士

   Add the chu hou paste only now: added at the start it masks the beef flavour and can catch on the bottom of the pot.
8. 8
   Step 8.

   Add the mooli, push it under the sauce, cover and cook until it is soft and translucent.

   600 g Mooli (daikon / white radish)

   20 minBraise / stew
9. 9
   Step 9.

   Taste and add salt if needed. If the sauce is thin, boil it uncovered for a few minutes or stir in the cornflour slurry. Scatter with spring onion and serve in the pot.

   to taste Salt1 tsp Cornflour, mixed with 2 tbsp water2 stalks Spring onion, cut into lengths, to garnish