Beef brisket with daikon in clear broth


Beef brisket with daikon in clear broth

Beef Brisket with Radish and Clear Soup is a rich-flavored soup featuring tender beef brisket and sweet white radish. After a long period of stewing, the beef brisket is tender and full of beef flavor, while the white radish absorbs the essence of the soup and brings out its natural sweetness. The soup base is clear and delicious, with a hint of spice, and it tastes warm and comfortable. This dish is often enjoyed as a main course or soup, and can be paired with udon, rice or white rice to bring a satisfying taste experience.

Ingredients
Steps
  1. Remove the beef ribs.
    Remove the beef ribs.
  2. Put the wok in cold water, add the beef ribs and radish, and put in the freshly cut beef bones to blanch.
    Put the wok in cold water, add the beef ribs and radish, and put in the freshly cut beef bones to blanch.
  3. After the water boils, remove the radish, beef and beef bones and cook for another 2-3 minutes. Take out the radish, beef and beef bones and wash them with clean water.
    After the water boils, remove the radish, beef and beef bones and cook for another 2-3 minutes. Take out the radish, beef and beef bones and wash them with clean water.
  4. Place all spices in a wok and toast over low heat for 2-3 minutes or until you smell aroma. Turn off heat and set aside.
    Place all spices in a wok and toast over low heat for 2-3 minutes or until you smell aroma. Turn off heat and set aside.
  5. Bring another pot of water to a boil, then add dried scallops (including the soaking water), garlic, ginger slices, scallions, rock sugar and toasted spices.
    Bring another pot of water to a boil, then add dried scallops (including the soaking water), garlic, ginger slices, scallions, rock sugar and toasted spices.
  6. Then add the beef and beef bones.
    Then add the beef and beef bones.
  7. Stew over medium heat for 1 hour and 30 minutes, or pressure cook for 15 minutes.
    Stew over medium heat for 1 hour and 30 minutes, or pressure cook for 15 minutes.
  8. After 15 minutes, open the pressure cooker to check the brisket and cook for another 15 minutes.
  9. When the time is up, remove the beef bones, put the meat off the bones back into the pot, and discard the bones.
    When the time is up, remove the beef bones, put the meat off the bones back into the pot, and discard the bones.
  10. Add radish, 2 teaspoons of salt and 50 grams of fish sauce. Simmer for another half an hour, or use a pressure cooker to stew for 10 minutes.
    Add radish, 2 teaspoons of salt and 50 grams of fish sauce. Simmer for another half an hour, or use a pressure cooker to stew for 10 minutes.
  11. When stewing is complete, remove the radish and beef brisket and let them rest for 5 minutes.
    When stewing is complete, remove the radish and beef brisket and let them rest for 5 minutes.
  12. Serve with udon, rice noodles, rice noodles or rice according to your preference
    Serve with udon, rice noodles, rice noodles or rice according to your preference
  13. Let the brisket rest for five minutes before cutting into cubes.
    Let the brisket rest for five minutes before cutting into cubes.
  14. Dice radish.
    Dice radish.
  15. Sieve the beef brisket broth and set aside.
    Sieve the beef brisket broth and set aside.
  16. After the udon is cooked, drain the water and place it in a bowl.
    After the udon is cooked, drain the water and place it in a bowl.
  17. Add the beef brisket and radish broth, and then add the toppings according to personal preference: chopped green onions, basil leaves and dried onions.
    Add the beef brisket and radish broth, and then add the toppings according to personal preference: chopped green onions, basil leaves and dried onions.
Languages
Rinderbrust mit Rettich in klarer Brühe - Deutsch (German) version
Beef brisket with daikon in clear broth - English version
Pecho de res con rábano en caldo claro - Española (Spanish) version
Poitrine de bœuf au bouillon clair avec radis blanc - Français (French) version
Sop bening sandung lamur sapi dengan lobak - Bahasa Indonesia (Indonesian) version
Punta di petto di manzo con daikon in brodo chiaro - Italiana (Italian) version
大根と牛バラ肉の澄ましスープ - 日本語 (Japanese) version
무 맑은 국물 소갈비찜 - 한국인 (Korean) version
ซุปใสรากผักชีและเนื้อวัวตุ๋น - แบบไทย (Thai) version
萝卜清汤腩 - 简体中文 (Simplified Chinese) version