Cantonese-Style Braised Beef with Daikon Radish (Bubble Meat)
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Resource ID
12614
Access
Open
Contributed by
Suzanne Raymond
Notes / Caption
This recipe was adapted for the Gateway program. It was part of Phase #3 recipe development. It features Boneless Hind Shank (Bubble Meat)
R00202
Other name for this recipe - (Cantonese-style Braised Beef with Daikon Radish)
This is a gentle tasting stew that can be served with rice, noodles or steamed bok choy. Daikon radish is similar to turnip though less starchy and becomes sweet and mild when cooked. You can find Shaoxing wine, a rice wine for cooking, or other cooking wine in Chinese grocery stores or the Asian section of well-stocked supermarkets or use a medium-dry sherry instead.