Beef Stew With Bean Curd Sticks And Chinese Chestnuts

Ingredients

• 300-400g beef brisket
• 2 tbsp vegetable oil
• 4 slices ginger, crushed
• 2 slices galangal, crushed
• 4 cloves garlic, crushed
• Seasonings
• 1 cup beef stock
• 1/2 cup Shiraz Cabernet
• 1 cup water
• 2 tbsp hoisin sauce
• 11/2 tbsp palm sugar
• 1 tsp palm vinegar
• 1 lb. daikon, roll-cut
• 1 large carrot, roll-cut
• 4 green onions, crushed and cut into 2-inch pieces

Methods

1. Cut beef brisket in equal cubes.
2.  Bring a pot of water to a boil.
3.  Add beef to the pot and cook for 2 minutes.
4.  Heat oil in a hot wok over high heat, swirling it to coat the sides of the wok.
5.  Add ginger, galangal and garlic and stir-fry until fragrant.
6.  Add beef to the wok and stir-fry for 2 to 3 minutes or until browned.
7.  Add red wine and cook another minute.
8.  Add seasonings and bring to a boil.
9.  Reduce heat to low and braise for 11/2 to 2 hours or until beef becomes slightly tender.
10.  Add daikon, carrot, bean curd sticks, mushrooms and green onions.
11.  Cook for another 30 to 40 minutes or until vegetables soften.