Red Braised Beef and Daikon



20g dried shitake mushrooms, soaked in hot water for 45 minutes
60ml peanut oil
1kg short beef ribs, cut into sections between the bones
2 tablespoons bean and chilli sauce, fermented soy bean paste
5cm piece ginger, sliced
10 cloves garlic, peeled
1 teaspoon Sichuan pepper
1 fresh long red chilli, sliced
100g yellow rock sugar
1L salt-reduced or homemade chicken stock
1L water
125ml light soy sauce
125ml dark soy sauce
375ml Chinese rice wine
3 pieces dried mandarin peel
4 strips orange peel
5 sticks cinnamon
8 star anise
1 onion, cut into 8 wedges
2 daikon, cut into 3cm thick rounds
8 spring onions, cut into 4cm lengths
1 teaspoon sesame oil
Coriander leaves and steamed rice, to serve
Fried shallots and crispy fried garlic, to garnish

I use chuck still on the bone instead of short beef ribs


1. Drain the mushrooms, reserve the strained soaking liquid and remove and discard the woody stalks.

2. Heat a heavy based saucepan or enamelled cast iron casserole dish over a high heat and add peanut oil. Add beef in batches and cook until browned on all sides and nicely caramelised. Reduce heat to low and discard any excess oil in the pan. Return all the beef to the pan along with bean and chilli sauce and cook for one minute, stirring occasionally. Add ginger, garlic, Sichuan pepper, chilli, rock sugar, stock, water, soy sauces, rice wine, citrus peel, cinnamon and star anise.

3. Bring to the boil over a high heat, reduce heat to low and add mushrooms, reserved soaking liquid and onion. Cover and simmer for 1 ½ -2 hours or until beef is soft and tender. After 1 hour add daikon. Once beef is tender, add spring onion and sesame oil, mixing to combine.

4. To serve, spoon onto serving plates with rice and garnish with coriander, fried shallots and crispyfried garlic.