Lorna is gracious to show me how to make this Braised Beef Rib Fingers with Daikon. Lorna got a pack of “chek lup guat” (in Cantonese) from the meat store on Leslie Road. The “chek lup quat” does not have bones in it despite the name. It is packed in strips. The 3 pounds of “chek lup guat” costs only slightly over $12. I found out later that it’s called beef rib fingers from the packaging in T&T.
The Braised Beef Rib Fingers with Daikon is best consumed the next day. The reason is the meat is quite fatty. If you keep it in the fridge overnight, you can remove the solidified fat easily. Nanzaro and Arkensen likes this meaty dish except that they will leave all the daikon behind for mommy.
Ingredients
- 3 pounds pack of beef rib fingers
- 1 large daikon, peel and cut into chunks
- 1 bunch of green onions, green and white separated, cut into slivers
- 1 large onion, slice
- 4 to 6 cloves of garlic, minced
- 8 slices of ginger
- 4 star anise
- 8 to 10 cloves
- 1 tablespoon of crystal brown sugar
- 4 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- few drops of sesame oil
- salt to taste
Source: Lorna
Instructions
 Cut the beef rib fingers into 2 inches section. Blanch in boiling water with a couple slices of ginger to get rid of the impurities and blood water. Drain and set aside. |
 In a big pot, saute the onions and the white part of the green onions with some oil until the onions are soft.
Add garlic, star anise and cloves and saute for another minute or until you can smell the fragrance of the garlic. |
 Add daikon and saute for a couple more minutes. |
 Return the meat to the pot with the remaining of the ginger slices. |
 Season with oyster sauce.
Add a few drops of the sesame oil for fragrance. Add dark soy sauce for colour.
|
 Add the brown crystal sugar for some sweetness. |
 Add just enough hot water to cover all the ingredients.
Bring to a boil and simmer on medium heat for 45 minutes or until the meat tender. |
 To speed up the process, Lorna used a pressure to cook it. It takes about 15 minutes to cook in the pressure cooker.
Garnish with green part of part of the green onions before serving. |
Very long ago I ate at a restaurant in UK braised beef (ngau nam?) with Savoy cabbage with a touch of 5-spice powder and cinnamon served on rice and it was very good indeed….
Thanks for this.
Trying it out tonight. Adding a little bit of dried orange peel, some white pepper corns and 5 big round dried chilis to the mix. Also darkening the colour with a dash ofCheong Chan Thick Soy.
I see Suanne uses the very same brand of premium oyster sauce as I do.
I seem to like to add a splash of ShaoShing rice wine to almost every Chinese dish I make.
Holy Grail: home-made Lart Chiu Cheong AND Lart Chiu Yeow.
Beef Rib Daikon success! Yum. Simple recipe, very nice.
Chinchysek, I hear you.
Home made Lat Jiu Yow, chili oil; good to make in summer when you can have all the windows open & get the family outside (better yet-MAKE it outside!). We used to make 4 litres at a time and your eyes would water!!!
Chili sauce; would love to learn how to make a nice smooth one. Just a little bit salty to bring out the heat & flavour of the chilis.
Oops… it’s Lorna who did the cooking eh….
All the better probably most, I would think, Chinese restaurants in London MAKE their OWN chilli sauce AND chilli oil that both go particularly well with dim sum for one thing… the manufactured stuff coming in bottles and jars is a very poor substitute without exception-for use as a dipping sauce…. much better off making your own stuff with the fresh ingredients available… and very much better or tastier AND cheaper too.
Success! Thanks for the recipe. I am going to use the slow cooker next time as it turned out a little tougher than I expected (used the pressure cooker method). But the kids loved it! Thank you very much, please keep on posting such great recipes.