Slow cooked Chu hou beef briskit and daikon

Adapted from here. http://themeatmen.sg/braised-beef-brisket-with-daikon/ Really good.

Ingredients
500g beef briskit, cubed
3 tbsp corn starch
1 tbsp chopped onion
1 tsp minced ginger
1 tsp minced garlic
3 bay leaves
1 tsp black pepper corns
2 tbsp chu hou paste
1 tbsp oyster sauce
2 tbsp soya sauce
1 tbsp Chinese cooking wine
1 tsp sugar
1 tsp five spice powder
3 cloves
1 star anise
1 sweet potato cubed
1 daikon cubed
2 cups water

Method
1) Coat the beef in the corn starch. In a pot, brown the beef. Remove.
2) Fry the onion, garlic, and ginger. Return the beef to the pot.
3) Add everything else other than the sweet potato and daikon.
4) Bring to a boil and skim off any scum. Cover and simmer for 3 to 5 hours on low. (My pot retains heat, so I only need to bring it to a boil every ½ hr to 45 mins and switch off the flame to conserve gas). Give it a stir and add more water if required. Continue to skim the scum and oil.
5) In the 5th hour, add the sweet potato. In the 6th hour, add the daikon.

Slow cooked beef brisket and daikon in chu hou sauce

Recipe adapted from here: http://en.christinesrecipes.com/2008/08/stewed-beef-brisket-in-chu-hou-sauce.html

It's my first time using chu hou sauce and I must say I like it! It's the distinctly HK taste I've been looking for. Although I didnt expect it to be so salty, I need to put a bit less next time.

Ingredients (after adjustment for salt content)

750g beef brisket

1 tbsp chinese cooking wine

1 tbsp light soya

1 tbsp oyster sauce

1 tbsp chu hou sauce

1 daikon, cubed

½ tbsp ginger

3 star anise

2 tsp corn starch

Method

1) Marinate the beef in wine, light soya sauce, and oyster sauce for at least an hour.

2) In a slow cooker, use the sear function to fry the chu hou sauce and ginger. Add the beef and briefly fry.

3) Slow cook for 1 to 1.5 hours till brisket is soft. Make a slurry with the corn starch and add.

4) Serve with rice.