Chinese Braised Beef Brisket with Daikon

Steps

1. 1
   Place the beef in a pot with 2.5 liters of water and bring to a boil. Skim off the foam until the broth is clear, then remove the beef and let it drain.
2. 2
   Prepare all the aromatics: tie the scallions into a knot, crush the ginger and garlic, and gather the bay leaves, cinnamon stick, star anise, and optional angelica root slices.
3. 3
   Preheat a clay pot (or regular pot, dutch oven, or slow cooker) over medium heat for about a minute, then add oil.
4. 4
   Add all the aromatics and spices, stirring for about 2-3 minutes until fragrant.
5. 5
   Add the blanched beef and stir-fry for a few minutes.
6. 6
   Stir in the doubanjiang, soy sauce, dark soy sauce, and char siu sauce.
7. 7
   Pour in 4-5 cups of water, making sure everything is submerged. Bring to a simmer, cover, and reduce heat to the lowest setting. Simmer for about 3 hours.
8. 8
   About 40 minutes before the beef is done, peel and cut the daikon radish into large chunks.
9. 9
   Remove and discard all the aromatics and spices from the pot since they have already released their flavor.
10. 10
    Add the daikon radish chunks and simmer together with the beef for another 30 minutes until the daikon absorbs the rich flavors of the broth.
11. 11
    The beef should be fork-tender with silky gelatinous bits, and the daikon full of flavor. Serve over rice or noodles with a few ladles of the braising liquid.