Cantonese-Style One-Pot Braised Brisket

Introduction

In this recipe i will show you how to make Cantonese-Style One-Pot Braised Brisket. I chose this recipe because everytime I go to a cantonese restaurant i order this dish due to it being a comfort food for me

Ingredients

3 cups (709 ml) water 3 packets powdered unflavored gelatin (3/4 ounce; 22 g) 3 tablespoons (45 ml) vegetable or other neutral oil 3 pounds (1.4 kg) beef brisket, cut with the grain into 3 steaks 1 (3-inch) piece ginger, peeled and thinly sliced 3 star anise pods 1 (2-inch) piece cassia bark or cinnamon stick 3 tablespoons (45 ml) chu hou sauce (see notes) 1 1/2 tablespoons (22 ml) oyster sauce 1 tablespoon (15 ml) Chinese light soy sauce 1 tablespoon (15 ml) Chinese dark soy sauce 3 tablespoons (45 ml) Shaoxing wine 1 ounce dark brown sugar or rock sugar (28 g; about 2 tablespoons) 1 pound daikon radish (16 ounces; 454 g), peeled and cut into 2-inch cubes 3 large carrots (9 1/2 ounces; 300 g total), peeled and cut into 2-inch cubes

Instructions

Adjust oven rack to middle position and preheat oven to 300°F (150°C).
Place water in a large bowl or measuring cup and sprinkle with gelatin. Let stand until fully hydrated, about 10 minutes.
In a large Dutch oven, heat oil over medium-high heat until shimmering. Season beef all over with salt and pepper and add to Dutch oven. Working in batches, cook steaks, turning occasionally, until beef is well browned on 2 sides, about 10 minutes. Transfer beef to a rimmed baking sheet or large plate and set aside.