Coconut Juice Braised Beef
ID: 62ecb661...
This recipe by Chef A-Qing demonstrates how to braise beef using coconut juice. Without the need for complex spices or traditional herbs, the natural sweetness of the coconut juice, combined with white radish, kombu, and black bean soy sauce, makes it easy to stew a delicious, authentic, and refreshing braised beef dish.
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🍳 Cooking Flow
Cut the beef ribs into chunks, peel the white radish and cut into thick slices, cut the green onions in half, and slice the ginger. → Place the beef ribs and ginger slices in a pan, sear both sides for 5 minutes each until golden brown, then add the green onion segments and stir-fry until fragrant. → Add black bean soy sauce, black vinegar, coconut juice, white radish, and chili pepper. Cover and braise for 45 minutes. → After turning off the heat, add the soaked kombu strips, using the residual heat to release its umami. Finally, garnish with chopped green onions to serve.
Cooking Steps
Brief Cooking Order
Cut the beef ribs into chunks, peel the white radish and cut into thick slices, cut the green onions in half, and slice the ginger. → Place the beef ribs and ginger slices in a pan, sear both sides for 5 minutes each until golden brown, then add the green onion segments and stir-fry until fragrant. → Add black bean soy sauce, black vinegar, coconut juice, white radish, and chili pepper. Cover and braise for 45 minutes. → After turning off the heat, add the soaked kombu strips, using the residual heat to release its umami. Finally, garnish with chopped green onions to serve.
Introduction
This recipe by Chef A-Qing demonstrates how to braise beef using coconut juice. Without the need for complex spices or traditional herbs, the natural sweetness of the coconut juice, combined with white radish, kombu, and black bean soy sauce, makes it easy to stew a delicious, authentic, and refreshing braised beef dish.
Step 1
Cut the beef ribs into chunks about the width of a small finger.
Step 2
Wash the green onions and cut in half; slice the old ginger; peel the thick skin off the white radish and cut into thick slices about 1cm wide (the peels can be frozen for future stock).
Step 3
Heat the pan and sear the beef ribs with the ginger slices. Sear the first side for 5 minutes, then flip and continue to sear for another 5 minutes until both sides are golden brown and charred.
Step 4
Add the prepared green onion segments into the pan and stir-fry until fragrant.
Step 5
Pour in the black bean soy sauce, black vinegar, and coconut juice (instead of water) as the braising base.
Ingredients List
Important Notes
💡 Using coconut juice instead of water to braise beef adds a natural sweetness that makes the braising liquid more flavorful, eliminating the need for complex spices or herbs.
💡 When peeling the white radish, it is recommended to peel it thickly to remove the outer fibers, which makes the texture of the braised radish more delicate. The peels can be frozen and saved for making stock later.
⚠️ It is recommended to 'soak' the kombu to release its umami flavor; do not boil it for a long time, as it will affect the flavor and color of the braising liquid.
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