Coconut Braised Beef
ID: 087d697f...
This braised beef dish uses coconut water as a base instead of the traditional water and Chinese herbal packets. The beef is first seared to develop a rich aroma, then slow-braised with black bean soy sauce until flavorful. The finished dish lacks the heavy medicinal taste of traditional recipes; instead, the braising liquid is refreshing, savory, and naturally sweet, perfectly highlighting the rich flavor of the beef.
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🍳 Cooking Flow
Prepare the vegetables and aromatics, and cut the carrots and daikon radish into chunks. → Sear the beef ribs and beef chuck tender separately until golden brown, then stir-fry the aromatics until fragrant. → Combine coconut water, water, rice wine, radishes, seasonings, beef ribs, and the stir-fried aromatics in a stockpot; braise over low heat for 60 minutes. → Finally, add the beef chuck tender, turn off the heat, and let it rest for 30 minutes using residual heat. Remove, slice, drizzle with sauce, and garnish with green onions to serve.
Cooking Steps
Brief Cooking Order
Prepare the vegetables and aromatics, and cut the carrots and daikon radish into chunks. → Sear the beef ribs and beef chuck tender separately until golden brown, then stir-fry the aromatics until fragrant. → Combine coconut water, water, rice wine, radishes, seasonings, beef ribs, and the stir-fried aromatics in a stockpot; braise over low heat for 60 minutes. → Finally, add the beef chuck tender, turn off the heat, and let it rest for 30 minutes using residual heat. Remove, slice, drizzle with sauce, and garnish with green onions to serve.
Introduction
This braised beef dish uses coconut water as a base instead of the traditional water and Chinese herbal packets. The beef is first seared to develop a rich aroma, then slow-braised with black bean soy sauce until flavorful. The finished dish lacks the heavy medicinal taste of traditional recipes; instead, the braising liquid is refreshing, savory, and naturally sweet, perfectly highlighting the rich flavor of the beef.
Step 1
Preparation: Remove green onion roots and cut in half; remove chili stems; smash the young ginger without cutting; peel garlic into individual cloves; cut unpeeled carrots and radishes into bite-sized chunks.
Step 2
Heat the pan, sear the beef ribs until the surface is golden brown and the beef fat is rendered. Once seared, remove the ribs and place them into a large stockpot.
Step 3
Using the rendered beef fat in the pan, sear the beef chuck tender until browned, then remove and set aside (do not mix with the beef ribs, as they have different cooking times).
Step 4
Add green onion sections, chili, ginger, and garlic into the pan, stir-frying in the remaining fat until fragrant.
Step 5
No description
Ingredients List
Important Notes
💡 Using coconut water as a base allows its natural sweetness to replace sugar and Chinese medicinal herbs, resulting in a braising liquid that is naturally sweet, refreshing, and light.
🔥 Beef ribs are rich in fat and have a chewy texture, making them suitable for long, slow simmering; whereas beef chuck tender is leaner, so finishing it off-heat ensures it remains tender and succulent rather than dry.
⚠️ Leaving the skin on the radishes during braising not only retains nutrients but also prevents them from becoming too mushy or disintegrating during long simmering.
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