This classic Chinese dish braises beef brisket with ginger, star anise, garlic, and chu hou, a paste made of soybeans. First you’ll blanch the meat so that it doesn’t cause the braising broth to become cloudy, then you’ll fry fragrant ginger and garlic together, add the meat, broth, and seasonings, and braise until the beef is tender. Daikon radish is the traditional vegetable used in this dish, but turnips work just as well. They’re added at the end so they don’t turn to mush. Serve this brothy stew over steamed rice or cooked rice noodles.
What to buy: Chu hou paste is a sauce made from soybeans, and often includes sesame and garlic. It has a slightly sweet, anise-y flavor. It can be found in the condiment and sauce aisle at Asian grocery stores.
Game plan: This stew can also be made in a slow cooker. Prepare the recipe through step 2, then transfer the mixture to a slow cooker. Cook on low until the meat is tender, about 6 hours. Add the turnips or daikon and continue to cook on low until tender, about 1 hour longer. Stir in the scallions just before serving.
This was featured as one of our recipes to Turn Boring Winter Produce into Inspired Dishes.