Cantonese Braised Beef with Daikon
I'm posting a link to the recipe here. I followed it almost exactly, with the only exception being to subsitiute the char hou sauce with hoisin sauce, and to speed things up in the pressure cooker. The smell from the ginger, cinnamon and star anise was amazing. Lots of freshly ground white pepper gives it a warm spiciness.
4 comments:
Yum! Might have to give that a go.
It was simple, but good. I don't think you need to add beef stock though, unless it's a home made one with no salt. There is plenty of salt from the sauces that if you add a commercial stock, it becomes almost too salty.
This sounds great, now to get my hands on some daikon.
It was very good Barbara, a good example of chinese home cooking.
You should grow some daikon - you can get seeds from yates or fothergills. They grow very fast, and the prices they charge for them in woolworths are outrageous!
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