Braised beef brisket 牛腩麵 by Rontree Chan‎

Beef brisket ~ 1kg cut into chunk size
White radish ~ cut to chunk size
4-5 slices ginger
2 tbsp rock sugar
3 star anise
1.5 piece dried citrus skin 陳皮
3 tbsp Hua diao wine
1 tbsp dark soy sauce
1 tbsp oyster sauce
4 tbsp Chu hou paste 柱侯醬

Scald the beef in boiling water for 3 mins, remove set aside.
Scald the white radish for 3 mins, remove set aside.
Keep 4 bowls of the scalding water.
Heat a wok with oil. Add in ginger fry till fragrant. Add in chu hou paste and rock sugar. Stir fry for 2-3 mins.
Add in the beef and white radish, stir fry for 2-3 mins.
Add in wine, 1 bowl of the beef water, and dark soy sauce. Add in 陳皮and八角. Cook 1-2 mins, transfer all to slow cooker. Add the 3 bowls of beef water ( to cover the beef) simmer for at least 3 hrs.
After that, add some oyster sauce cook for another 10-20 mins. Add corn flour water for
Thickening and sesame oil while serving.