What’s Your Beef?: Radish Beef Brisket with Grated Pear

4 months ago

This hearty beef stew with an Asian twist is sure to have your guests lining up for a second serving


Radish Beef Brisket with Grated Pear

1 kilo Beef brisket, cut into serving pieces

*Salt and pepper, to season

3 Tbsps Cooking oil

1 ½ Tbsps Chopped leeks (stalk part only)

1 Tbsp Peeled and thinly sliced ginger

1 Tbsp Minced garlic

Fish sauce, to season

4 pcs Star anise

3 Tbsps Brown sugar

1 Tbsp Rice wine

4 cups Brown stock (or 4 cups water + __ beef cubes)

3 Tbsps Oyster sauce

3 Tbsps Soy sauce

1 cup Cubed radish

6 Tbsps Cornstarch (is it 6 Tbsps cornstarch or  6 Tbsps cornstarch slurry)

6 Tbsps All-purpose flour (when do we add this? Or is this an alternative to the cornstarch slurry)

1 tsp Minced parsley

1 Pear, grated


  1. Season beef with salt and pepper. Set aside.  
  2. Add oil in a pot and sear meat until brown on all sides. Remove the meat from the pan and set aside.
  3. From the same pot, add in leeks, ginger, and garlic and cook until they caramelize. 
  4. Add in wine until au sec (almost dry) and then add the brown stock. Bring to a boil and add the oyster sauce and soy sauce.
  5. Return the meat to the pot and simmer for three hours or until the meat is fork tender. Stir occasionally.
  6. While the stew is simmering, boil the radish in a separate pot and cook it halfway. When the stew is almost done add the radish.
  7. Add in cornstarch slurry and stir to the stew until the sauce has thickened.
  8. Transfer the stew into a serving plate and garnish with minced parsley and grated pear. Serve immediately with rice.


Words by Ann Kuy

Photographed by Ed Simon of Studio 100

Art direction by Regine Paola Velilla

Shot at Global Culinary and Hospitality Academy, Pasig

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