Spicy Beef Tendon and Radish Stew
A warming and hearty stew featuring tender beef shank, white radish, and aromatic spices in a rich broth.
Story
This dish is all about patience. Soaking the beef removes impurities and ensures a clear, clean broth, while slow cooking transforms tough tendons into gelatinous perfection. The radish acts as a sponge, soaking up the spicy, savory flavors of the broth.
Ingredients
Beef shank or tendon
1 kg
White radish (daikon)
1 large
Dried red chilies
8-10
Sichuan peppercorns
1 tbsp
Ginger
1 slice
Garlic
3 cloves
Star anise
2
Soy sauce
3 tbsp
Cooking wine
2 tbsp
Salt
to taste
Instructions
1
Prepare the Beef
Cut the beef shank into large chunks. Submerge them in a bowl of cold water to soak out the blood. Let it sit for at least 1 to 2 hours, changing the water if it gets too red.
2
Parboil
Drain the soaked beef and place it in a pot with fresh cold water. Bring to a boil over high heat. Skim off any foam that rises to the surface, then drain and rinse the beef pieces clean.
3
Braise the Meat
Return the beef to a clean pot. Add enough boiling water to cover the meat. Toss in the ginger, garlic, star anise, Sichuan peppercorns, dried chilies, cooking wine, and soy sauce. Cover and simmer over low heat for about 1 hour until the beef begins to soften.
4
Add Radish
Peel the white radish and cut it into thick wedges. Add the radish pieces to the pot. Continue to simmer for another 30 to 40 minutes until both the beef and radish are tender.
5
Season and Serve
Taste the broth and add salt as needed. Serve hot, allowing the meat and radish to soak in the spicy broth.
