Directions

1. Add the beef to a big stock pot, pour in 2.5 liters of water, and bring it to a boil over medium heat. Use a sieve to skim the foamy scum, then take the beef out and set it aside to drain.

2. Preheat the clay pot over medium heat for about a minute. Add the oil, toss in all the aromatics and spices, and stir until fragrant—about 2–3 minutes. Add the blanched beef and stir for a few minutes or until the edges start to char slightly.
3. Add 1.5 tbsp of Sichuan Dou Ban Jiang for depth and a mild kick of spice, 3 tbsp of soy sauce, 1/2 tbsp of dark soy sauce for color, and 1 tbsp of char siu sauce. Char siu sauce is not just for making BBQ pork. It adds a layer of sweetness and umami taste that really elevates the braising liquid.
4. Pour in 4-5 cups of hot water, just enough to immerse everything. Bring it to a simmer, cover with a lid, then turn the heat to the lowest setting. Let it simmer for about 3 hours.
5. About 40 minutes before the beef is ready, peel your daikon radish and cut it into big chunks. If you don't have daikon radish, carrots make a great substitute.
6. Before adding the daikon to the beef, pick out all the aromatics and spices. They have done their job. We don't need them anymore.
7. Add the daikon radish into the pot and let it simmer together with the beef for the last 30 minutes. The daikon will soak up the rich, savory flavors from the broth and become incredibly delicious.
8. And that's it. The beef should now be chopstick-tender, the gelatinous bits are soft and silky, and the daikon is full of flavors. You can enjoy this dish with plain white rice, but I love to boil some noodles and just spoon the beef on the top with a couple ladle of the braising liquid.