Beef Brisket & Radish Stew

1: Blanch beef brisket & tendons for 10 minutes.

2: In the meantime, mix the sauce. Add soy bean paste, chee hou sauce, and fermented red bean curd in a small bowl. Mix well.

3: Add Sichuan peppercorns, star anise, dried ginger, dried licorice, and bay leaves into a spice bag. Set aside.

4: Rehydrate a slice of dried orange peel.

5: Peel & cut radish.

6: Drain out the water of the beef brisket. Rinse and wash brisket and tendons with cold water.

7: Cut brisket and tendons into small pieces.

8: Prepare aromatics. Slice ginger, smash garlic, and slice dried orange peels.

9: In a large pot, fry aromatics - ginger, garlic, and hot peppers. Add dried orange peel. Add pre-mixed sauce. Add briskets & tendons. Stir fry & mix well with the sauce.

10: Add more seasonings - soy sauce, rock sugar & shaoxing wine. Add water. Bring it back to a boil. Add spice bag & black pepper.

11: Cover, turn down the heat, and braise for 2.5 hours. Add radish. Braise for another 30 minutes or until everything is tender.

12: Serve with rice, noodle soup, or alone! Enjoy.