Red-braised beef with daikon (Hongshao niurou) from The Food of Sichuan: A New and Updated Edition of the Classic Land of Plenty (page 168) by Fuchsia Dunlop

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • tillathehungry on June 03, 2026

    excellent balance between the full flavoured broth, the falling-apart meat and juicy’n’fresh radish. I cooked the beef on day one and added the radish on day two. The meat was even better the next day and beautifully blended with the flavours of the broth.

  • Running_with_Wools on January 20, 2025

    Five out of five. Delicious. Umami. Not too spicy but spicy enough. I subbed carrots for the daikon and used water instead of stock as per the Milk Street adoptation. Loved it. Served it with white rice and roasted broccoli.

  • JLDuck on May 11, 2023

    Absolutely delicious. I cooked it for the two hours plus and found that it all came together in a luscious sauce. Given the previous note maybe it is a matter of taste

  • twoyolks on October 07, 2013

    I pressure cooked the beef for 50 minutes at 15 psi in the liquid instead of slowly braising. The beef didn't really seem to marry well with the braising liquid. The braising liquid itself was quite good, the flavor of the beef seemed to clash with it.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.