Chinese Brisket and Turnip Stew

Name: Chinese Brisket and Turnip Stew
Prep time: 40 min
Total time: 4 h
Yield: 6 servings
Ingredients: 1 (4- to 5-pound) beef brisket, trimmed of excess fat and cut into 2-inch pieces; 2 tablespoons vegetable oil; 10 (1/4-inch-thick) slices fresh, unpeeled ginger; 8 medium garlic cloves, smashed; 1/4 cup chu hou paste; 2 cups low-sodium chicken broth; 2 cups water, plus more for blanching the brisket; 3 star anise pods; 2 teaspoons granulated sugar; 1 teaspoon kosher salt, plus more as needed; 2 pounds turnips or daikon radish; 1 bunch scallions; Steamed white rice or cooked rice noodles, for serving

Brisket Turnip Stew Asian Chinese Braising Slow Cooking Stewing Dinner Party Potluck Beef Ginger Garlic Scallions Make Ahead Weeknight Dinner Winter Comfort Food Main Dish Easy

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6 servings Easy

Total: 4 hrs Active: 40 mins

4 Ratings

Ingredients (13)

1 (4- to 5-pound) beef brisket, trimmed of excess fat and cut into 2-inch pieces
2 tablespoons vegetable oil
10 (1/4-inch-thick) slices fresh, unpeeled ginger
8 medium garlic cloves, smashed
1/4 cup chu hou paste
2 cups low-sodium chicken broth
2 cups water, plus more for blanching the brisket
3 star anise pods
2 teaspoons granulated sugar
1 teaspoon kosher salt, plus more as needed
2 pounds turnips or daikon radish
1 bunch scallions
Steamed white rice or cooked rice noodles, for serving

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Nutritional Information

Calories433
Fat30.73g
Saturated fat10.65g
Trans fat0.04g
Carbs15.94g
Fiber3.51g
Sugar7.79g
Protein23.95g
Cholesterol106.6mg
Sodium513.5mg
Nutritional Analysis per serving (6 servings) Powered by

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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.

by Christine Gallary

Tips for Brisket and Beef

Tip

How to Store Brisket

Fresh brisket will be fine in your fridge for up to five days. Just be sure to keep the meat in its original packaging prior to cooking or freezing.

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Next: How to Freeze Brisket

Tip

How to Freeze Brisket

To extend brisket's shelf life for up to 12 months, simply overwrap the meat (original packaging still intact) with aluminum foil and place in the freezer. It is also advised to place the brisket in a heavy-duty freezer bag to avoid freezer burn.

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Next: How to Thaw Brisket

Tip

How to Thaw Brisket

Leave the meat in the fridge and allow one day of thawing time for every four pounds. Placing a frozen brisket in a slow cooker is fine, but be sure to add a liquid like beef or vegetable broth to speed up the defrosting process.

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Next: How to Thaw Beef

Tip

How to Thaw Beef

As with most meat, the safest way to thaw beef is in the refrigerator. Small cuts of beef can take up to 24 hours, while larger slabs can take a few days. If you’re in a pinch, frozen beef can be thawed in a bowl or container of lukewarm water. Place the bowl or container in the sink and leave under a running faucet. Never allow raw beef to thaw or sit on a counter or cutting board. Since it takes longer to thaw than most meats, it is more susceptible to bacteria growth.

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Next: How to Freeze Beef

Tip

How to Freeze Beef

In order to effectively freeze beef, you’ll want to limit its exposure to air. This not only prevents the production of freezer burn, but also extends its shelf life to three months or longer. The best way to package beef is to wrap it tightly in freezer paper or plastic wrap. You should then wrap the meat in a layer of aluminum foil or place it in a plastic bag.

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Next: How to Store Beef

Tip

How to Store Beef

For ground beef, keep refrigerated and use within one to two days. It can stay in its original container if the packaging hasn’t been opened. Steaks follow the same protocol, but can last a bit longer at three to five days. It’s actually best to allow a little airflow with stored meat, as tightly-adhered plastic like Saran wrap can make meat sweat and, as a result, less tender. Meat can be transferred to plastic containers, but should be covered loosely.

Never refrigerate raw meat if it’s been sitting out beyond two hours.

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Next: How to Store Brisket

Instructions

1Fill a large heavy-bottomed pot or Dutch oven halfway with water and bring to a boil over high heat. Add the brisket pieces and return the water to a boil. Immediately drain the meat through a colander and rinse any scum off of it with cold water; set aside.
2Wash and dry the pot. Heat the oil in the pot over medium-high heat until shimmering. Add the ginger and garlic and cook, stirring occasionally, until fragrant and starting to brown, about 1 minute. Return the meat to the pot, add the chu hou paste, and stir to coat. Add the chicken broth, measured water, star anise, sugar, and measured salt and stir to combine.
3Bring the mixture to a boil. Cover with a tightfitting lid, reduce the heat to low, and simmer until the meat is tender, about 2 1/2 to 3 hours.
4Meanwhile, peel and cut the turnips or daikon into 1-1/2-inch cubes, place in a large bowl, and cover with a damp paper towel or plastic wrap. Trim and cut the scallions into 1-inch pieces, place in a small bowl, and cover with a damp paper towel or plastic wrap. Refrigerate the vegetables until the meat is tender.
5Add the turnips or daikon to the pot and stir to combine. Cover and simmer, stirring halfway through the cooking time, until tender, about 30 to 40 minutes.
6Remove the pot from the heat, stir in the scallions, and let sit uncovered for 5 minutes to allow the scallions to soften slightly. Remove and discard the star anise pods. Taste and season with salt as needed. Serve with steamed rice or rice noodles.

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