Both beef and turnip chunks are super tender, juicy and flavourful in this recipe with hints. It is very delicious, especially during chilly days, we desire to have them to warm up ourselves a little bit.
This Cantonese style stewed beef dish is often served in claypot, or served over steamed rice or noodle soup. Besides beef gravy, it is very common to use beef brisket or beef tendon or any combination with the turnips to make a big bowl to serve a whole family.
Ingredients 500g beef gravy
500g long white turnip
2 tbsp chu hau paste
1 tsp dark soy sauce
1 tsp sugar
3-4 cups water
1 tsp olive oil
4 ginger slices
2 stalks spring onion, trimmed, roughly chopped
2 star anises (optional)
one tsp rice (uncooked, any type)
some thin spring onion strips to serve
Dice beef gravy and long white turnip into 3-4 cm chunks.
Cook beef gravy in boiling water for 2 minutes, then rinse in cool water and drain. This helps clean and get some grease out the meat.
Heat a simmer saucepan/deep pan over medium-high heat, add 1 tsp olive oil, ginger slices, star anises and chopped spring onion, saute for 2 minutes.
Add drained beef gravy chunks and turnip chunks, give a quick stir fry. Then pour in 2 cups water, 1 tbsp chu hau paste, 1 tsp dark soy sauce and 1 tsp sugar.
Remember to a add 1 tsp uncooked rice (any type). This is a tip to make super tender chunks in this recipe. Bring to a boil.
When it starts to boil, reduce to low heat. Cover and simmer for 45 minutes, add some water occasionally.
Remove from heat. Let it simmer for an half hour using remaining heat. This is another tip to make tender chunks.
Turn on low heat again, add 1 cup water, cover and simmer for another 30-45 minutes, add some water occasionally.
Transfer to a claypot or big serving bowl for sharing.
If using claypot, we can simmer it over low heat until more liquid is absorbed before serving. This is optional as per your preference.
Garnish with thin spring onion strips. Serve hot with or over steamed rice or noodles.