Beef Brisket with Daikon and Leek in Clear Broth

By • August 17, 2015 0 Comments

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Author Notes: Beef Brisket with Daikon and Leek in Clear BrothOh Sweet Day!


Serves 6 to 8

  • 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.

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