Tomato-Braised Beef Brisket with Daikon

Why You’ll Love This Recipe

• Classic Cantonese comfort: tender brisket in a glossy, tangy tomato gravy with gentle star anise warmth.
• Balanced flavor: sweet rock sugar, savory soy, and juicy tomatoes make every bite spoon-worthy.
• Flexible cooking: stovetop, oven-braise, slow cooker, or pressure cooker friendly.
• Make-ahead magic: tastes even better the next day and freezes well (see notes).

Grocery List

• Produce: Ginger, garlic, scallions, ripe tomatoes, daikon radish, cilantro
• Dairy: None
• Pantry: Beef brisket, neutral oil, tomato paste, canned crushed tomatoes, Shaoxing wine (or dry sherry), light soy sauce, dark soy sauce (optional), rock sugar (or granulated sugar), star anise, cinnamon stick (optional), unsalted beef stock, rice vinegar, cornstarch, kosher salt, black pepper

Full Ingredients

Beef and Aromatics

• 3 lb (1.4 kg) beef brisket, trimmed and cut into 2-inch chunks
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp neutral oil (canola, peanut, or grapeseed)
• 2-inch (5 cm) piece fresh ginger, thinly sliced
• 6 garlic cloves, smashed
• 3 scallions, whites cut into 2-inch pieces; greens thinly sliced for garnish

Tomato Braising Base

• 2 tbsp tomato paste
• 1 (14 oz/400 g) can crushed tomatoes
• 1 1/4 lb (570 g) ripe tomatoes, cut into wedges
• 1/4 cup (60 ml) Shaoxing wine (or dry sherry)
• 1/4 cup (60 ml) light soy sauce
• 1 tbsp dark soy sauce (optional, for color and depth)
• 2 tbsp (about 30 g) rock sugar, lightly crushed (or 2 1/2 tbsp granulated sugar)
• 2 whole star anise
• 1 small cinnamon stick (about 2 inches; optional)
• 3 cups (720 ml) unsalted beef stock (or water)

Vegetables and Finish

• 1 lb (450 g) daikon radish, peeled and cut into 1-inch chunks
• 1–2 tsp rice vinegar, to balance at the end (optional)
• 1 tbsp cornstarch mixed with 1 tbsp cold water (optional, for a silkier gravy)

To Serve

• Sliced scallion greens and cilantro leaves
• Steamed jasmine rice or wheat noodles

Step-by-Step Instructions

Step 1: Prep and season the brisket

Pat the brisket dry with paper towels and cut into 2-inch chunks. Season evenly with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper. Prep the aromatics: slice the ginger, smash the garlic, and cut the scallion whites into 2-inch pieces (slice the greens and reserve for garnish). Cut the ripe tomatoes into wedges and peel and chunk the daikon.

Step 2: Sear for deep flavor

Heat a large heavy Dutch oven (5–6 quart) over medium-high heat. Add 2 tablespoons neutral oil. Sear the brisket in 2–3 batches, leaving space between pieces, until deeply browned on two sides, about 4–5 minutes per side. Transfer browned beef to a plate. Pour off excess fat, leaving about 1 tablespoon in the pot.

Step 3: Bloom aromatics and tomato paste

Add ginger, garlic, and scallion whites to the pot. Cook over medium heat until fragrant, 1–2 minutes. Stir in the tomato paste and cook, stirring, 60 seconds to caramelize and coat the aromatics.

Step 4: Build the braise

Deglaze with the Shaoxing wine, scraping up browned bits. Add crushed tomatoes, fresh tomato wedges, light soy, dark soy (if using), rock sugar, star anise, cinnamon (if using), and beef stock. Return the browned brisket and any juices to the pot. Bring to a simmer, skim any foam, then cover partially to let steam escape.

Step 5: Simmer low and slow

Maintain a gentle simmer (small lazy bubbles) over low heat for 1 1/2 hours, stirring occasionally. Adjust the heat to avoid a hard boil. After 90 minutes, add the daikon chunks, stir, and continue simmering, partially covered, for 45–60 minutes more, until the brisket is spoon-tender and the daikon is just translucent and tender.

Step 6: Reduce and balance the sauce

Remove the lid and fish out the star anise and cinnamon. Increase heat to medium and reduce for 10–15 minutes to a glossy, gravy-like consistency. Taste and adjust: add a pinch of salt if needed and 1–2 teaspoons rice vinegar to brighten the tomatoes. For a silkier, slightly thicker gravy, stir in the cornstarch slurry and simmer 1–2 minutes until shiny.

Step 7: Rest, garnish, and serve

Let the brisket rest off heat for 10 minutes to settle. Ladle into warm bowls over steamed jasmine rice or with wheat noodles. Garnish with scallion greens and cilantro leaves. Serve hot.

Pro Tips

• Dry = brown: Pat the brisket very dry before searing for the best crust and deeper flavor.
• Gentle heat is key: A low simmer keeps the meat tender; a rolling boil can make it tough.
• Tomato balance: Rock sugar smooths acidity; finish with a splash of rice vinegar to brighten.
• Add daikon later: It turns perfectly tender and sweet without breaking down.
• Next-day bonus: Chill overnight, then reheat—fat is easy to lift and flavors meld beautifully.

Variations

• Oven-Braised: After Step 4, cover and braise at 325°F (165°C) for 2 1/2–3 hours, adding daikon for the last 60 minutes.
• Pressure Cooker: 35 minutes at High Pressure, natural release 15 minutes; add daikon and simmer on Sauté 10–15 minutes until tender.
• Spicy Sichuan-Style: Add 1–2 tbsp doubanjiang (chili broad bean paste) with the tomato paste and a few dried chilies for heat.

Storage & Make-Ahead

Refrigerate in an airtight container up to 4 days. The flavors improve by day 2. Reheat gently on the stovetop until steaming. For freezing (up to 3 months), the beef and sauce freeze best; daikon can become soft when frozen—either accept the softer texture or add freshly cooked daikon when reheating. If the sauce thickens after chilling, splash in stock or water to loosen.

Nutrition (per serving)

Approximate: 620 calories; 38 g fat; 20 g carbohydrates; 4 g fiber; 10 g sugar; 40 g protein; 1100 mg sodium.