TASTY AUTUMN STEW, BEEF BRISKET & WHITE RADISH RECIPE

 

When I attended the RenniesHappyEating event last month, I was lucky to get picked to take part in their Mystery box food challenge. If you follow SortedFood you'll know they've been taking part in the Mystery box food challenge set by Rennie's as well, where they have to come up with a recipe using that mystery ingredient! Rennies is great if you suffer from any discomfort from eating, indigestion and heartburn, so you can get on with enjoying your food.

My mystery ingredient was white radish or also know as Japanese daikon. This is something I've never cooked with before but know it's used in stews and soups. So with the nights getting darker and colder, I've come up with a great comfort dish to really warm you up using the white radish.

I love beef brisket and decided to do my spin on a Vietnamese beef stew, which is very rich, fragrance and tangy. I added some typical Asian flavours and spices to compliment the radish, which would be mild and crunchy. The star anise, ginger, cloves and cinnamon bring a sweet spicy flavour. The tomatoes add a lovely tanginess, this is not a typical stodgy stew but a really tasty broth that's not too heavy.

INGREDIENTS (SERVES 4) 

1kg Beef brisket, rinsed, pat dry and cut into 1 1/2 inch pieces
3 Garlic cloves, finely grated
1 Tablespoon of ginger, finely grated
2 Lemongrass stalks, trimmed
1 Cinnamon stick
1 Teaspoon of Chinese five spice powder
4 Tomatoes chopped
2 Star anise
6 Cloves
1 Bay leaf
2 Tablespoon of tomato puree
2 Tablespoon of fish sauce
2 Carrots peeled and chopped into 1 inch
1 Whole white radish, peeled and chopped into 1 inch
600 ml of beef stock
Salt and pepper to season
Basil and lime to serve

COOKING INSTRUCTIONS

1.  So with all the ingredients prepped you'll want to start by heating up 1 tsp of oil in a pot, then add in the garlic and ginger and stir for a few minutes. Then add in the bruised lemongrass stalks, mix together for a few minutes.

2. Add in the chopped beef and stir. Then add in the Chinese five spice, tomato puree, chopped tomatoes, fish sauce, beef stock, bay leaf, star anise, cinnamon and cloves. Stir everything together and bring to the boil. You'll want to cook on a low heat and let it cook with a lid half on for 60-75 minutes.

3. The stew should be smelling really good about now! Add in the carrots and radish and cook for another hour. Make sure the vegetables are cooked through.

4. Remove the lemongrass, star anise and cinnamon stick before serving with some fresh basil and a squeeze of lime juice. You can enjoy this dish with warm crusty white baguette or boiled white rice.

The beef is tasty and soft and I love the rich sauce, it was so moorish! The white radish adds a nice texture and a good alternative to potatoes. The dash of lime and basil adds a freshness, typical in Vietnamese soup dishes. I would definitely make this dish again as it's so comforting and handy if you make a big batch.

Thank you Rennies for the fun food challenge! What do you think of this recipe? Let me know if you make it. I've also posted it on the SortedFood recipe page if you want to give it a like :)

*This post was in collaboration with Rennie's.

What's your favourite stew recipe?

Follow Hanhabelle

bloglovin | twitter | instagram | youtube