Chinese Braised Beef with Turnips

Yesterday I wrote about the weekly deliveries of sweet potato in our CSA. Today's recipe features another regular 'visitor' - turnip. Turnip is a tricky thing for me - we had it regularly as a child and I HATED it! Hated it with a passion. As an adult while I have come to appreciate it a bit, I do not go out of my way to find it. With the CSA subscription it finds ME!

YEAH

I console myself with the knowledge that it is organic and local so it isn't screwing up the environment or messing adversely with my health.

Part of the fun has been finding ways to cook with it that don't cause the retching that accompanied the scoop of turnip placed on my plate as a wee lad.

This is a traditional Chinese-style beef stew that's super easy to make and tastes great, especially over steamed white rice. Daikon radish is a typical component, but turnips are a perfectly acceptable substitute (less pungent/bitter-spicy than the daikon).Our CSA farm (can I call it 'our' farm?) grows the traditionally Chinese style-turnip so it was perfect for this. All you need for this dish is one pot, a few ingredients, and a bit of time. It’s so easy to make…just get everything in the pot, turn the heat down, and go do some laundry, watch a few episodes of your favourite TV show, or file the giant pile of paid bills that had been growing since October (that’s what I did).

 

Chinese Braised Beef with Turnips

2 lbs beef brisket, washed, pat dry and cut into 1 ½ inch pieces

1 tablespoon oil

5 slices ginger

1 cup shaoxing wine

2 1/2 tablespoons light soy sauce

3 star anise

8 cloves

1 teaspoon of sugar

5 cups of water

1 large turnip, cut into 1 ½ inch pieces

Prep your beef. Heat cooking oil and ginger in a wok or Dutch oven over high heat. Add the beef and lightly brown all sides. Then add the shaoxing wine, light soy sauce, anise, cloves, sugar and 3 cups of the water (reserve last 2 cups for later). Simmer over very low heat for about 75 – 90 minutes, stirring occasionally to avoid sticking or burning.

After that, the sauce should be almost dry. This is a good time to skim out any excess fat. Then add the turnips and the last 2 cups of water. Allow the stew to simmer for another 30 – 40 minutes, until the turnip is soft and tender. Serve hot over rice.

Comments

[Katie Zeller]

I actually like turnips - and rutabagas, but never thought of putting them in Asian dishes.... Now I just need to find the star anise. Can't believe you're getting produce this time of year!

[JDeQ]

Well Katie - it is fall produce that has been in cold storage for months. I can't wait for something fresh from the garden again!