Braised beef shin with daikon and tangerine peel, with rice
Lean beef shin braised with daikon, carrot and aged tangerine peel in a little chu hou sauce until tender — warming and savoury without being greasy.
- 1 hr 55 min
- Serves 3
- Braise
- Medium
Why it suits you: Phlegm-damp types often feel heavy, phlegmy and off their food at Major Cold, and do best with warming foods that resolve damp. Beef shin is lean, supporting the spleen and stomach; daikon moves qi down and resolves phlegm, and tangerine peel dries damp — braised until tender, it warms without grease.
Method
Prep 15 min · Cook 100 min- 1Cut the beef shin into thick chunks, put in a pan of cold water, bring to the boil and blanch for 5 minutes; rinse. Soak the tangerine peel until soft and scrape off the pith.
- 2Heat a little oil in a wok and fry the ginger, star anise and chu hou sauce until fragrant, then add the beef and toss.
- 3Add the water, tangerine peel and soy sauce, bring to the boil, then braise over low heat for 1 hour.
- 4Cut the daikon and carrot into chunks, add them and braise for 30 minutes more until tender; cook the rice meanwhile.
- 5Add the rock sugar and reduce the sauce until thick. Serve with the rice.
Cautions
- Chu hou sauce and soy sauce are salty — use less with high blood pressure; people with kidney disease should limit red meat.
Chef's tips
- Start the beef in cold water when blanching to draw out the blood; braise a double batch, as it tastes even better reheated the next day.
The TCM view
Beef is sweet and neutral, supporting the spleen and stomach, qi and blood; daikon is pungent, sweet and cool, moving qi down, resolving phlegm and aiding digestion; carrot strengthens the spleen; tangerine peel is pungent, bitter and warm, moving qi and drying damp; ginger and star anise warm the middle. Together they strengthen the spleen and resolve phlegm.
