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Cantonese-Style Beef with Carrots and Daikon
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Description
A delicious Cantonese version of the classic American pot roast. This is flavorful and comforting on chilly Fall days, and is a snap to throw together!
Ingredients
- 1-½ pound Chuck Roast
- 1 Tablespoon Sesame Oil
- 1 cup Soy Sauce
- 5 slices Fresh Ginger, Sliced
- 5 cloves Garlic, Chopped
- 2 whole Large Carrots, Sliced
- 1 whole Daikon Radish, Sliced Thick
- 3 whole Green Onions, Chopped
- 2 whole Star Anise
- 2-½ cups Water
Preparation
In a large Dutch oven, brown the meat in the oil over medium high heat. Turn to sear all sides.
Add one cup of the soy sauce, the sliced ginger and garlic and add just enough water to cover everything. Bring to a boil then reduce heat, cover and simmer for thirty minutes.
After thirty minutes, add the carrots, radish, green onions and star anise. Cover with the rest of the water and bring to a boil. Reduce heat and simmer (covered) again for three hours.
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