Chinese Brisket and Turnip Stew
- 1 (4- to 5-pound) beef brisket, trimmed of excess fat and cut into 2-inch pieces
- 2 tablespoons vegetable oil
- 10 (1/4-inch-thick) slices fresh, unpeeled ginger
- 8 medium garlic cloves, smashed
- 1/4 cup chu hou paste
- 2 cups low-sodium chicken broth
- 2 cups water, plus more for blanching the brisket
- 3 star anise pods
- 2 teaspoons granulated sugar
- 1 teaspoon kosher salt, plus more as needed
- 2 pounds turnips or daikon radish
- 1 bunch scallions
- Steamed white rice or cooked rice noodles, for serving
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Ginger, fresh (1 thick 10 (1/4-inch-thick) slices)
- Scallions (1 bunch)
- Turnips or daikon radish (2 pounds)
- Meat
- (4- to 5-pound) beef brisket (1)
- Canned Goods
Chicken broth, low-sodium (2 cups)
- Condiments
- Chu hou paste (1/4 cup)
- Cooking & Baking
- Garlic cloves, medium (8)
- Granulated sugar (2 teaspoons)
- Kosher salt (1 teaspoon)
- Star anise pods (3)
- Vegetable oil (2 tablespoons)
- Pasta & Grains
- White rice or cooked rice noodles (1)
- Drinks
- Water (2 cups)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published February 15, 2012 (1 year ago).
49 people saved this recipe.
