She Strengthens

Savory Beef Brisket Stew with Ginger and Star Anise

This traditional Chinese dish is a hearty and flavorful stew that’s perfect for a chilly evening. The rich flavors of beef brisket, ginger, and star anise come together in a deliciously comforting broth, served over steamed rice or noodles.

Preparation is Key

To ensure the broth remains clear, blanch the beef brisket in boiling water, then rinse it under cold water to remove any impurities. Next, heat oil in a large pot over medium-high heat and sauté sliced ginger and garlic until fragrant. Add the blanched beef, chu hou paste, chicken broth, water, star anise, sugar, and salt. Bring the mixture to a boil, then reduce the heat to low and simmer for 2 1/2 to 3 hours, or until the beef is tender.

Adding the Finishing Touches

While the beef is cooking, prepare the turnips or daikon by peeling and cubing them. Refrigerate them until the beef is tender, then add them to the pot and simmer for an additional 30 to 40 minutes, or until they’re tender. Stir in chopped scallions just before serving, and season with salt to taste.

Slow Cooker Option

If you prefer, you can also make this stew in a slow cooker. Prepare the recipe through step 2, then transfer the mixture to a slow cooker and cook on low for 6 hours. Add the turnips or daikon and continue to cook for an additional hour, or until they’re tender.

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