Beef Brisket with Daikon and Leek in Clear Broth

August 17, 2015
4 Ratings
Photo by Oh Sweet Day!
  • Serves 6 to 8
Author Notes

Beef Brisket with Daikon and Leek in Clear Broth —Oh Sweet Day!

What You'll Need
  • 2 pounds beef brisket
  • 6 star anise
  • 5 ginger slices
  • 3 bay leaves
  • 20 grams rock sugar
  • salt to taste
  • 5 cups water
  • 1 pound daikon, peeled and cut into pieces
  • 1 pound leek, rinsed and sliced
  • 1 cup chopped green onion
  1. Boil the beef brisket for 10 minutes. Rinse it under cold water and drain it well.
  2. In a large pot, put in star anise, ginger, bay leaves, rock sugar, salt and water. Cover and bring it to boil. Reduce heat to medium-low, add beef and simmer for 1 1/2 hours, until beef is tender.
  3. Remove from heat and let cool. Leave the pot in the refrigerator for at least 4 hours or overnight to let the beef fat solidify.
  4. Transfer the beef to a cutting board, and cut into chunks.
  5. Remove the fat from the broth with a big spoon.
  6. Heat up the clear broth with the daikon. Keep cooking over medium heat until the daikon is soften, about 20 minutes.
  7. Add leek and beef , and cook for another 15 minutes.
  8. Serve hot with fresh green onion.

See what other Food52ers are saying.

  • Rich
  • Flexitarian
  • Glendi

4 Reviews

Rich December 29, 2017
Has anyone tried this recipe?
Flexitarian April 10, 2019
Making this now and clearly the suggested amount of water is not enough to yield a proper broth. doubling the amount of water and hoping that will do the trick. Wish me luck!
Flexitarian April 10, 2019
This came out great! Simple but very aromatic. We also served as toppings chopped cilantro and serranos with Sriracha on the side.
Glendi March 16, 2020
Thanks, reviews from people that actually make the recipe are really helpful. I am making this