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Recipe photo for Cantonese Braised Beef Brisket with Daikon

Cantonese Braised Beef Brisket with Daikon

by United by Taste

Cantonese Braised Beef Brisket with Daikon

by United by Taste

🇭🇰 Hong Kong 🇨🇳 China ·Asia
Prep
Cook
Total
4 portions
A classic Hong Kong comfort dish of tender beef brisket and sweet daikon slow-braised in a fragrant chu hou paste sauce. Known as 柱侯蘿蔔炆牛腩, this stew is a staple of cha chaan teng and street-side dai pai dong across Hong Kong, beloved for its deeply savory, gently sweet braising liquid that soaks into the soft, gelatinous beef tendon and melting radish. Often served over rice or with noodles, it is the ultimate Cantonese winter warmer.

Ingredients

Beef and Vegetables

1000 g beef brisket preferably a mix of lean brisket and beef tendon/flank (坑腩), cut into 4cm chunks
800 g daikon radish peeled, cut into 3cm wedges
6 slice ginger thick slices
3 piece spring onion cut into segments
4 clove garlic lightly smashed
2 piece shallot halved

Braising Sauce

2 tbsp chu hou paste 柱侯醬, essential for authentic flavor
1 tbsp doubanjiang or chili bean paste optional, for mild heat
1 tbsp oyster sauce
2 tbsp light soy sauce
1 tbsp dark soy sauce for color
3 tbsp Shaoxing wine
20 g rock sugar or 1.5 tbsp regular sugar
2 tbsp vegetable oil
1200 ml water or unsalted stock enough to cover

Spice Aromatics

2 piece star anise
2 leaf bay leaf
1 piece cinnamon stick small
1 piece dried tangerine peel 陳皮, soaked, optional but traditional

Garnish

1 pinch spring onion chopped
1 pinch fresh coriander optional

Ingredients

4 portions

Beef and Vegetables

1000 gbeef brisket preferably a mix of lean brisket and beef tendon/flank (坑腩), cut into 4cm chunks
800 gdaikon radish peeled, cut into 3cm wedges
6 sliceginger thick slices
3 piecespring onion cut into segments
4 clovegarlic lightly smashed
2 pieceshallot halved

Braising Sauce

2 tbspchu hou paste 柱侯醬, essential for authentic flavor
1 tbspdoubanjiang or chili bean paste optional, for mild heat
1 tbspoyster sauce
2 tbsplight soy sauce
1 tbspdark soy sauce for color
3 tbspShaoxing wine
20 grock sugar or 1.5 tbsp regular sugar
2 tbspvegetable oil
1200 mlwater or unsalted stock enough to cover

Spice Aromatics

2 piecestar anise
2 leafbay leaf
1 piececinnamon stick small
1 piecedried tangerine peel 陳皮, soaked, optional but traditional

Garnish

1 pinchspring onion chopped
1 pinchfresh coriander optional

Instructions

Blanch the beef

  1. 1

    Cold-water blanch

    Place the beef chunks in a pot of cold water with a few ginger slices and a splash of Shaoxing wine. Bring to a boil and simmer for 3-5 minutes to release impurities and blood.

  2. 2

    Rinse and drain

    Drain the beef and rinse thoroughly under running water to remove all scum. Pat the pieces dry. This step keeps the final braise clean and clear.

Build the braise

  1. 1

    Fry the aromatics

    Heat the oil in a heavy pot or clay pot over medium heat. Add ginger, garlic, shallot, and spring onion segments. Fry until fragrant, about 1-2 minutes.

  2. 2

    Toast the paste

    Add the chu hou paste (and doubanjiang if using) and stir-fry for 1 minute until fragrant and slightly darkened. This blooming step is key to the signature flavor.

  3. 3

    Sear the beef

    Add the blanched beef and toss to coat in the paste. Sear for 2-3 minutes, then deglaze with the Shaoxing wine, scraping the bottom of the pot.

  4. 4

    Add liquid and spices

    Stir in the oyster sauce, light soy, dark soy, and rock sugar. Add the star anise, bay leaf, cinnamon, and tangerine peel. Pour in enough water or stock to just cover the beef.

Slow braise

  1. 1

    Simmer the beef

    Bring to a boil, then reduce to the lowest simmer, cover, and cook gently for 1.5 hours, stirring occasionally, until the beef is becoming tender.

  2. 2

    Add the daikon

    Add the daikon wedges, pushing them under the liquid. Continue to braise covered for another 45-60 minutes until the daikon is translucent and the beef is fork-tender.

  3. 3

    Reduce and adjust

    Uncover and simmer for the final 10-15 minutes to thicken the sauce slightly. Taste and adjust with salt or sugar. The sauce should be savory, gently sweet, and glossy.

Serve

  1. 1

    Rest and garnish

    Remove the whole spices if desired. Let the stew rest 10 minutes (it is even better the next day). Garnish with spring onion and coriander and serve over steamed rice or with noodles.

Credits & Inspiration

  • The Woks of Life

    Reference for chu hou paste braising technique and aromatic balance

  • Made With Lau

    Cantonese chef's method for blanching beef and building the braise with chu hou and rock sugar

  • Christine's Recipes

    Hong Kong home-style proportions for beef brisket with daikon and timing for the radish

  • Omnivore's Cookbook

    Guidance on spice aromatics and creating a clean, rich braising liquid

  • The Spruce Eats

    Cha chaan teng style flavor profile and serving suggestions

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