Beef Brisket in Clear Broth

Steps

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1. 1
   Prepare the spices by placing 2 star anise and 1 tsp Sichuan peppercorns in a tea strainer ball. Soak the dried mandarin peel briefly and rinse the dried scallops.
   ≈0:00
2. 2
   Cut the ginger into rough slices (about 1 oz) and finely chop the green parts of 3 scallions for garnish.
   ≈1:11
3. 3
   Peel the radish completely (about 20 oz) and cut it lengthwise into quarters, then use an oblique rolling cut to create angular pieces that won't become too soft during cooking.
   ≈1:53
4. 4
   Make the dipping sauce by combining 1 tsp chili sauce with 2 tbsp light soy sauce; broth will be added to it later.
   ≈3:34
5. 5
   Parboil the brisket: start in cold water with 2 ginger slices (about 1/4 oz) and 2 tbsp cooking wine. Add the 25 oz beef brisket and bring to a boil over high heat. Turn to low heat and simmer for 5 minutes, turning the meat occasionally and poking a few holes to help the interior cook. Once done, rinse the brisket in clean cold water.
   ≈4:00
6. 6
   Begin making the broth: add ginger slices, dried mandarin peel, and dried scallops to a pot. Pour in 10 cups of hot water, season with 1 tbsp chicken bouillon powder and 1 tsp salt, then add the parboiled brisket.
   ≈7:50
7. 7
   Simmer the brisket: once it reaches a boil, lower to a gentle simmer and cover the pot loosely, leaving the lid slightly ajar to allow water to evaporate slowly. Cook for about 1 hour 45 minutes.
   ≈8:57
8. 8
   Add the radish: after 1 hour 45 minutes, add all the radish pieces. Cover the pot until it boils again, then simmer on low heat for 20 minutes until the radish is tender and translucent.
   ≈10:09
9. 9
   Remove the brisket and radish: turn off the heat and test the brisket by piercing it with a chopstick—if it goes through easily, it's done. Remove the brisket and let it rest for about 10 minutes. Use a spoon to transfer the radish to a serving bowl and discard the spice ball and aromatics.
   ≈11:00
10. 10
    Slice the brisket: check the grain direction of the meat and cut thin slices perpendicular to the grain, ensuring the muscle fibers are cut short for better texture when eating.
    ≈12:31
11. 11
    Plate the dish: arrange the sliced brisket on top of the radish, ladle the hot broth over everything, and top with the chopped scallions. For the dipping sauce, stir in 1 tbsp of the brisket broth to complete it.
    ≈13:29