There are particular dishes that bring about a sense of home, as if they had been made by a grandmother with all the love in the world. This is one of those.

Cantonese-style braised beef with daikon is typically made with Chu Hou paste, which isn’t always available in supermarkets. This recipe uses a combination of two sauces in place of the original ingredient.

Hoisin is used to bring sweetness, while red miso brings an intense umami-like depth to the palate. An alternative such as taucu paste could be used in place of red miso if this is something you have readily available.

While rough flank is usually the preferred cut for this recipe, it isn’t necessarily easy to find, so brisket is used instead. Go for a fattier cut as it helps to bring a velvety texture to the meat when cooked, whereas a leaner cut would turn out tough.

The first few steps take 15 minutes in all, then it’s tucked away in the oven for six hours – which leaves more than enough time for you to get on with the day-to-day. Before you know it, dinner will be ready and waiting by the evening.

Flavours and pairings

Salty and sticky-sweet with a grounding umami broth that warms the senses. Serve with a bowl of jasmine rice or, if you’re feeling indulgent, a fried egg on the side to wipe up all those beautiful juices.

Ingredients

• 800g beef brisket (or 2 x 200g whole cuts of brisket, fatty cut)
• 1 medium daikon, cut into 2.5cm half-moon pieces
• 7cm piece ginger, finely sliced into large pieces
• 3 stalks spring onion (white bases for frying, green tops for garnishing)
• 1 medium cinnamon stick
• 1 whole star anise
• 2.5 tablespoons hoisin sauce
• 2 teaspoons red miso
• 1 tablespoon light soy
• 1.5-2 teaspoons dark soy sauce
• 1.5 tablespoons Shaoxing wine
• 1-2 tablespoons oil (sunflower or neutral oil)

Method

• Heat a deep, heavy pot on a medium flame. Add a tablespoon of oil, bring it to temperature, then add the aromatics: ginger, star anise, cinnamon and spring onion (white base only).
• Allow these to sear gently for a minute or two, until they become fragrant. Remove and set aside.
• Using the same pot, add another tablespoon of oil (if needed) and sear the brisket for a minute or two on either side, until it gains a little charring and some good colour.
• Remove and place in a large baking dish, then top with the seared ginger, star anise, cinnamon and spring onion.
• In a separate bowl, mix the hoisin, red miso, light soy, dark soy and Shaoxing wine until well combined. Drizzle this sauce all over the brisket in the baking dish.
• Top with about 700ml water or enough to just cover the brisket. Cover with a lid or with foil, then allow to slowly cook in the oven at 130°C for 3 hours.
• Now add the daikon to the baking dish, stir through lightly and turn the brisket over.
• Cover again and leave to cook for a further 3 hours.
• At this point the brisket should be easy to pull apart with
  a spoon. Tenderly pull it apart into bite-sized pieces and mix through with the broth.
• Serve and enjoy piping hot, fresh from the stove!

@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour – the people, the culture and the stories behind them… the kind of food that leaves you with a smile for reasons you can’t quite put your finger on.