Recipe: Beef Brisket & White Radish Stew

BEEF BRISKET & WHITE RADISH STEW

I love beef brisket and decided to do my spin on a Vietnamese beef stew, which is very rich, fragrance and tangy. I added some typical Asian flavours and spices to compliment the radish, which would be mild and crunchy. The star anise, ginger, cloves and cinnamon bring a sweet spicy flavour. The tomatoes add a lovely tanginess, this is not a typical stodgy stew but a really tasty broth that's not too heavy.

Ingredients

  • 1 Beef brisket
  • 1 Garlic cloves grated
  • 1 Ginger grated
  • 2 qt Lemongrass
  • 1 qt Cinnamon stick
  • 1 Chinese five spice powder
  • 4 qt Tomatoes chopped
  • 2 qt Star anise
  • 6 qt Cloves
  • 1 qt Bay leaf
  • 2 Tomatoe puree
  • 2 Fish sauce
  • 2 qt Carrots
  • 1 qt White radish
  • 600 Beef stock
  • Pinch Salt & pepper
  • 1 Basil & lime
Prep the ingredients

Step 1

Prep The Ingredients

So with all the ingredients prepped you'll want to start by heating up 1 tsp of oil in a pot, then add in the garlic and ginger and stir for a few minutes. Then add in the bruised lemongrass stalks, mix together for a few minutes. Add in the chopped beef and stir. Then add in the Chinese five spice, tomato puree, chopped tomatoes, fish sauce, beef stock, cloves, bay leaf, star anise, cinnamon and cloves. Stir everything together and bring to the boil. You'll want to lower the heat and let it cook with a lid half on for 60 minutes.

Add the vegetables

Step 2

Add The Vegetables

The stew should be smelling really good about now! Add in the carrots and radish and cook for another hour. Make sure the vegetables are cooked through.

Garnish dish

Step 3

Garnish Dish

Remove the lemongrass, star anise and cinnamon stick before serving with fresh basil and squeeze of lime juice. You can enjoy this dish with warm crusty white baguette or boiled white rice.

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