超市就買的到，椰子汁取代水不用中藥包，滷牛肉更回甘！｜阿慶師

This time, we're using coconut water as the braising base for a naturally sweet and savory beef stew — no Chinese herbal packets required! Sear the beef first to build rich, aromatic flavor, then slow-braise with soy sauce until deeply seasoned. The result? A clean, refreshing braising broth with bold umami and a satisfying sweetness in every bite! ---------------------------------- Have a dish you'd love to learn? Drop a comment below and let Chef A-Ching know! Facebook 👉   / achingchef   Instagram 👉   / achingchef   📍 Quick Measurement Guide 📍 1 tbsp = 15ml 1 tsp = 5ml 1 rice bowl = 200ml 1 rice cup = 150ml 🥣 Ingredients ✍ ✅ Beef short ribs – 580g (about 1.3 lbs) ✅ Beef chuck tender – 300g (about 10.5 oz) ✅ Carrot (unpeeled) – 170g (about 6 oz) ✅ Daikon radish (unpeeled) – 450g (about 1 lb) ✅ Green onion – 35g (in the pot) ✅ Green onion – to taste (for garnish) ✅ Ginger – 40g (about 1.4 oz) ✅ Red chili peppers – 2 (about 25g / 0.9 oz) ✅ Garlic (unpeeled) – 80g (about 2.8 oz) ✅ Coconut water – 1000ml (about 4¼ cups) ✅ Water – 500ml (about 2 cups) ✅ Rice wine (mijiu) – 200ml (about ¾ cup) ✅ Black bean soy sauce – 250ml (about 1 cup) ✅ Black vinegar (Chinkiang vinegar) – 3 tbsp ✅ White pepper powder – ⅓ tsp ✅ Black pepper powder – ¼ tsp 🍳 Chef A-Ching's Cooking Notes 📝 1. Trim the root end of green onions and cut in half 2. Remove the stem from the large red chilies 3. Smash the young ginger — no need to slice 4. Separate the whole garlic head into individual cloves (keep skin on) 5. Cut carrot and daikon into chunky pieces 6. Sear the beef short ribs until golden 7. Transfer seared short ribs into a stockpot 8. Sear the chuck tender until browned 9. Remove from pan and set aside 10. Sauté fragrant aromatics in the pan until fragrant 11. Add coconut water and plain water to the stockpot 12. Pour in the rice wine 13. Add the sautéed aromatics into the stockpot 14. Add carrot and daikon chunks 15. Season with soy sauce, black vinegar, and peppers 16. Cover and braise on low heat 17. Add chuck tender into the pot 18. Covered braising to finish cooking 19. Remove all ingredients from the pot 20. Slice everything into serving-size pieces 21. Drizzle with braising broth, top with chopped green onion — and enjoy!