I love this beef stew with daikon/radish. It is a Cantonese favorite and it's usually eaten with egg noodle soup and tasted just as delicious with white rice. I like mine with lots of beef tendon, so i cooked this dish with beef shank instead of the usual beef brisket. Adding Daikon /radish to this stew is a must as beef and daikon/radish together is a marriage made in heaven........
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ReplyDeleteI must admit, though the beef shank looks yummy, I am a daikon sort of gal. If I had my way, I'd have a huge bowl of the daikon with the sauce and a few chunks of meat. It's so succulent after it's soaked up all the juices! Looks so good!
ReplyDeletecakebrain
ReplyDeleteThe feeling is mutual, i will go for the daikon too.