1kg beef brisket cut into small pieces
1 large daikon radish diced
6-5 slices ginger
3 cloves garlic
2 tbsp chu hou sauce
1 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp rock sugar
2 tbsp chinese cooking wine
1 tbsp light soy sauce
1 tbsp dark soy sauce
2 chinese star anise
1-2 dried orange peels
1 bay leaf
1 small cinnamon stick
- Heat up oil and sesame oil in a large pot and brown seasoned brisket pieces
- Saute ginger and garlic until fragrant
- add chu hou, oyster and hoisin sauce and cook on low for 1 minute
- add carrot, radish, bay lead, orange peel, star anise, cinnamon and cooking wine.
- add soy sauces, sugar and 2 cups of water. Bring to boil
- add beef back in and braise in oven for 3-4 hours
- remove beef, carrot and daikon. Drain the sauce. Use the sauce to stir fry some hokkein noodles with boy choy. Top with brisket and vegetables
