Cantonese beef brisket and radish

Wash, peel and cut radish into similar chunks. Slice ginger and garlic and knot the scallions. Check the whole spices are clean and keep them ready to add and later remove.

Place whole brisket in cold water with about one quarter of the ginger and the scallion knots. Bring to a boil, set a 10 min check and skim foam. Lift out with tongs and discard the water; blanching is not a final doneness test.

Let beef cool briefly on a stable heatproof board and hold with tongs while cutting into chunks; do not grip hot meat with bare hands. Mash red bean curd and mix with chu hou, oyster sauce, soy and rock sugar, reserving salt until tasting.

Lightly oil a deep pot, sauté remaining ginger and garlic over medium, then add beef and toss until the surface is drier. Coat with the mixed sauce, add optional dark soy for color and carefully add hot water to just cover.

Add the whole spices, bring to a boil, cover and maintain a gentle simmer with a 2 hr check. Watch the liquid level. Add radish only when the beef begins to soften; continue braising first if still very tough.

Add radish and a little hot water if needed. When simmering resumes, set a 30 min check. Finish when radish yields easily, beef is tender and the thickest meat reaches at least 63°C. Remove whole spices with tongs.

Taste the cooked broth and add salt gradually only if needed. Turn off the heat and set a 3 min safety rest before serving with broth.