Royal Feast (2022) Dishes

Stewed Meat with Herbs

"Your Majesty, when I was stewing the meat, I've used cloves, cinnamon, nutmeg, and other Chinese herbs to stew it. So it has a rich smell and it's very tender. It can strengthen the spleen and stimulate the appetite." (Episode 1)

Original website: https://tasteasianfood.com/chinese-beef-stew/

Ingredients

For Blanching the Beef

     - 1 kg of beef brisket, cut into 1" x 2" pieces

     - 3 slices of ginger

     - 1/4 tsp. of white peppercorns

For sauteing

     - 1 tbsp. of vegetable oil

     - 1 tsp. of minced garlic

     - 3 slices of ginger

     - 1 stalk of scallion, cut into short pieces

For seasoning

     - 2 tbsp. of chu hou sauce

     - 1 tbsp. of oyster sauce

     - 1 tbsp. of hoisin sauce

     - 20 grams of rock sugar

     - 2 tbsp. of Shaoxing wine

     - 1 tbsp. of light soy sauce

     - 1 tsp. of dark soy sauce

     - 1 1/2 (1.5) tsp. of salt

     - Enough water to cover the beef

Other additives

     - 250 grams of daikon radish

     - Scallion for garnish

     - 2 star anise

     - 1 piece of dried tangerine peel

     - 2 bay leaves

Directions

1) Place the beef, ginger, and peppercorn in cold water, enough to cover the beef. Bring the water to a boil. Let it boil for about five minutes. Remove the beef, wash, and cut it into chunks.

2) Heat some vegetable oil. Saute the ginger, garlic, and scallion until aromatic. Add the blanched beef. Stir-fry for five minutes or until the beef turn slightly brown.

3) Add the ingredients to the seasoning section.

4) Add the dried orange peel, bay leaves, and star anise.

5) Stew over low heat for two hours. Turn the beef occasionally to avoid sticking to the bottom of the pan.

6) Add the cut radish. Continue cooking for 30-45 minutes or until the radish becomes soft.

7) Dish out and garnish with chopped scallion.

Time: 2 hours 20 minutes (20 mins. prep + 2 hours cook)

Serving(s): 2 servings