Braised Beef with Daikon Radish & Carrots


cooking time: 2 hours
beef for braising (bone-in short rib used this time)
daikon radish
ginger – a few slices, smash slightly
chili pepper (optional)
soy sauce
cooking rice wine
water (or broth)
thinly sliced scallion
chopped cilantro
  1. blench the beef, set aside
  2. cut daikon radish and carrots to chucks
  3. heat up pot, add oil, medium heat
  4. add sugar and sliced ginger to pot
  5. add soy sauce
  6. add cooking wine
  7. add beef to the pan, add water to up to half way of the beef, add chili pepper (if desired), cover and turn heat to low.
  8. after 1 hour, add daikon and carrots, braise for another hour until beef is tender and vegetables cooked through
  9. garnish with scallion and cilantro
  1. choose meat that is not lean
  2. depending on the meat, cooking time may be longer.

Beef Porridge

cooking time: 2 – 3 hours
Another of my lazy creations. Beef, tomatoes, and soy sauce are delicious together.
roasted beef bones (leftover bones from prime rib roast used this time)
chopped garlic
chopped onions
chopped tomatoes
thinly sliced celery
cooked rice
soy sauce
  1. in a soup pot, add oil, sauté onions, garlic, and tomatoes
  2. add beef bones to pot, add as much water as possible
  3. shimmer for 2 – 2.5 hours
  4. remove bones from pot, remove meat from bones and cut meat into small bites
  5. add cooked rice to pot, cook for 15 minutes
  6. add add kale, celery, and meat to pot, cook for 5 minutes
  7. season with salt and soy sauce
  1. if using uncooked rice, extend cooking time. Or add rice while making broth