Ngau Lam

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For a classic Cantonese dish, JENNIFER LO shares with us this melt-in-the-mouth Chinese beef brisket stew. The dish is traditionally cooked with mooli, also known as Chinese radishes or daikon. With plenty of warming spices infusing the fragrant broth, this will become a go-to recipe for those chilly evenings still to come.

Yields6 Servings
 1¼ kg beef brisket (diced into 1 inch chunks) 2 tbsp cornflour 1 tbsp vegetable oil 1 onion (diced) 2 garlic cloves (crushed) 1 red chilli 1 inch of peeled ginger 1 tbsp chinese five spice 2 tbsp rice wine or white wine 450ml beef stock 4 tbsp light soy sauce 1 x daikon radishes (peeled and chopped) 4 spring onions (finely chopped) 2 tbsp muscovado sugar
1

In the same casserole dish, heat the oil and gently fry the onion, garlic, chilli and ginger until slightly golden. Add the five spice and the rice wine.
 

2

Preheat the oven to 160°C/140°C fan/gas mark 3. Cut up the brisket into small cubes, season with salt and pepper and coat in the corn flour. Brown the beef in a casserole dish in batches and then remove onto a spare plate. 

3

Return the beef into the dish. Add the stock and soy sauce and mix well. Put a lid on the casserole dish and cook in the oven for 2 hours (stirring halfway through).

4

After 2 hours, add the daikon, spring onions and sugar (to taste) and cook another 30 minutes. To thicken the sauce, simply mix the corn flour in a few drops of water and add. Serve with boiled rice or noodles.

CategoryCuisine

Ingredients

 1¼ kg beef brisket (diced into 1 inch chunks) 2 tbsp cornflour 1 tbsp vegetable oil 1 onion (diced) 2 garlic cloves (crushed) 1 red chilli 1 inch of peeled ginger 1 tbsp chinese five spice 2 tbsp rice wine or white wine 450ml beef stock 4 tbsp light soy sauce 1 x daikon radishes (peeled and chopped) 4 spring onions (finely chopped) 2 tbsp muscovado sugar

Directions

1

In the same casserole dish, heat the oil and gently fry the onion, garlic, chilli and ginger until slightly golden. Add the five spice and the rice wine.
 

2

Preheat the oven to 160°C/140°C fan/gas mark 3. Cut up the brisket into small cubes, season with salt and pepper and coat in the corn flour. Brown the beef in a casserole dish in batches and then remove onto a spare plate. 

3

Return the beef into the dish. Add the stock and soy sauce and mix well. Put a lid on the casserole dish and cook in the oven for 2 hours (stirring halfway through).

4

After 2 hours, add the daikon, spring onions and sugar (to taste) and cook another 30 minutes. To thicken the sauce, simply mix the corn flour in a few drops of water and add. Serve with boiled rice or noodles.


Ngau Lam