Beef brisket and daikon in clear broth. A winter comfort food.

Daikon is better after mid autumn -winter, impossible to buy good quality beef brisket if you don’t reserve ahead. You cannot use the broth from cooking beef brisket. These are essentials to making a good beef brisket and daikon clear broth.
Step 1
Blanch beef brisket, clean and set aside.
Step 2
Peel daikon, scrape deeper. Cut daikon into pieces using hob method.
Cut Chinese celery finely.
Break open Luo han guo and use one fifth flesh.
Step 3
Boil water and add ginger slices, sichuan spice pepper, star anise, bay leaves, cinnamon, licorice, Luo han guo and white peppercorns, lastly beef brisket, cover the lid and cook for 90
minutes in medium low heat.
Step 4
Blanch daikon and rinse.
Step 5
Take out beef brisket, remove fats, clean and cool, then slice.
Step 6
Prepare clay pot, daikon at the bottom, pour in clear chicken broth, cook for 15-20 minutes, then add beef brisket and Chinese celery on top, cook for 15 minutes. Serve in the clay pot.
Step 7
Add right amount of salt, cover the lid and cook for 15 minutes.
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