Coconut Braised Beef

This braised beef dish uses coconut water as a base instead of the traditional water and Chinese herbal packets. The beef is first seared to develop a rich aroma, then slow-braised with black bean soy sauce until flavorful. The finished dish lacks the heavy medicinal taste of traditional recipes; instead, the braising liquid is refreshing, savory, and naturally sweet, perfectly highlighting the rich flavor of the beef. Chef's tips: (1) 💡 Using coconut water as a base allows its natural sweetness to replace sugar and Chinese medicinal herbs, resulting in a braising liquid that is naturally sweet, refreshing, and light. (2) 🔥 Beef ribs are rich in fat and have a chewy texture, making them suitable for long, slow simmering; whereas beef chuck tender is leaner, so finishing it off-heat ensures it remains tender and succulent rather than dry. (3) ⚠️ Leaving the skin on the radishes during braising not only retains nutrients but also prevents them from becoming too mushy or disintegrating…

• Time: 90 min
• Servings: 4

Source: ChefChef

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