(The nineteen amazing Honorable Mentions in our Braising Contest will each receive an Apartment Therapy T-Shirt. We are methodically and swiftly presenting them all to you with the winning photos and recipes. Another cold week here in NYC: braise on!)
1 kg (2 lb)beef brisket, fat trimmed 1 daikon (optional) 2 oranges, peeled, removing as much white pith as possible, and sliced 5 cloves garlic, minced 2 tablespoons ginger, minced 5 tablespoons ground bean sauce (also called yellow bean sauce) 3 tablespoons dark soy sauce 1 tablespoons chili sludge from bottom of hot chili sauce (or your favourite form of chili spiciness) salt sugar
Bring a pot of water to boil. Blanch whole beef brisket about 2 minutes. Remove and chop into fork-sized pieces.
Sauté chopped brisket in dutch oven (or other heavy-bottomed pot) over medium-high heat until the meat is relatively dry. Add garlic, ginger, ground bean sauce and chilis. Toss until fragrant and the brisket is coated.
Add water to cover. Add dark soy sauce, about 1 teaspoon salt and 1 tablespoon sugar. Bring to boil.
Lower heat and simmer for about 2 hours.
Additional directions if using daikon:
Peel and chop daikon into chunks. Toss with a bit of salt and another tbsp of ground bean sauce. Daikon gets added for the last 20-30 minutes of simmering. Meat should yield to a fork, but not yet be completely tender, when adding daikon. Do not overcook.