Masterchef Braised Beef & Daikon


Winter Warmer Masterchef’s Braised Beef & Daikon

This dish was inspired after watching Masterchef Masterclass.Although easy, it is quite an ambitious and time consuming dish. It takes a total of 2.5-3 hours to cook. Packed with flavours and perfect warmer for winter.


Makes 4

20g dried shitake mushrooms, soaked in hot water for 45 minutes

60ml peanut oil

1kg short beef ribs, cut into sections between the bones

2 tablespoons bean and chilli sauce, fermented soy bean paste

5cm piece ginger, sliced

10 cloves garlic, peeled

1 teaspoon Sichuan pepper

1 fresh long red chilli, sliced

100g yellow rock sugar

1L salt-reduced or homemade chicken stock

1L water

125ml light soy sauce

125ml dark soy sauce

375ml Chinese rice wine

3 pieces dried mandarin peel

4 strips orange peel

5 sticks cinnamon

8 star anise

1 onion, cut into 8 wedges

2 daikon, cut into 3cm thick rounds

8 spring onions, cut into 4cm lengths

1 teaspoon sesame oil

Coriander leaves and steamed rice, to serve

Fried shallots and crispy fried garlic, to garnish


1. Drain the mushrooms, reserve the strained soaking liquid and remove and discard the woody stalks.

2. Heat a heavy based saucepan or enamelled cast iron casserole dish over a high heat and add peanut oil. Add beef in batches and cook until browned on all sides and nicely caramelised. Reduce heat to low and discard any excess oil in the pan. Return all the beef to the pan along with bean and chilli sauce and cook for one minute, stirring occasionally. Add ginger, garlic, Sichuan pepper, chilli, rock sugar, stock, water, soy sauces, rice wine, citrus peel, cinnamon and star anise.












3. Bring to the boil over a high heat, reduce heat to low and add mushrooms, reserved soaking liquid and onion. Cover and simmer for 1 ½ -2 hours or until beef is soft and tender. After 1 hour add daikon. Once beef is tender, add spring onion and sesame oil, mixing to combine.

4. To serve, spoon onto serving plates with rice and garnish with coriander, fried shallots and crispy fried garlic.


I find that the instructions were simplified from what I’ve seen shown on the TV show. All the ingredients such as garlic,ginger,pepper etc. were cooked briefly together with the ribs to infuse some flavours before the stock and sauces were added. I personally is not a big fan of aniseed and clove so I put them in briefly and take them out before I simmer the stock. All in all, it’s quite a tasty dish. It’s full and packed with flavours and I love the tender and melt in your mouth beef rib and also the flavoured daikon.

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2 Responses to “Masterchef Braised Beef & Daikon”
  1. zax says:

    how’s the taste?

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