Braised Beef Brisket Stew and Daikon Radish in Chu Hou Sauce 柱候蘿蔔燜牛腩


The key condiment of this mouth-watering Cantonese dish is Chu Hou sauce, a rich and aromatic soybean based cooking sauce originated from Canton region. This is a staple dish in many local Hong Kong restaurants and an absolutely classic dish in Cantonese cuisine.

Serve 2


Ingredients you will need

400g beef brisket

1 medium daikon radish(about 500g), peeled and cut in chunks

4-5 whole star anises

1 tsp fennel seeds

10g ginger, thinly sliced

3 spring onions, cut in 5cm strips

2 tbsp cooking oil

1 litres water

Seasoning for beef

2 tsp light soy sauce

2 tsp dark soy sauce

2 tsp sugar

2 tbsp Chu Hou sauce

1/2 ground black pepper

2 tbsp Shaoxing wine (or rice wine/dry sherry)


To thicken the stew

1 tsp cornstarch

2 tbsp water

To serve

Cooked jasmine rice

I would always prefer to blanch the whole beef brisket piece then cut into chunks. This makes the beef brisket easier to cut and minimises the loss of flavour and texture (and chances to over-boil it😉) during the blanching step.


Instruction

  1. Add brisket in a saucepan with boiling water and blanch for 2-3 mins.

  2. Drain and rinse under cold water to remove the white foam (the cooked protein) and cut into chunks.

  3. Peel and cut daikon radish into chunks, side aside.

  4. Heat a large saucepan/wok over high heat with cooking oil, add the ginger, star anises, fennel seeds then stir fry for 1 mins until aromatic.

  5. Add beef brisket and all seasoning, pan-sear for 2-3 mins until the brisket chunk is slightly browned.

  6. Pour in daikon chunks and water to the wok and turn to medium-low heat and bring to a simmer.

  7. Cover with lid and slow cook for 30-45mins until the daikon chunks are soften and fully immersed with the sauce.

  8. Mix the cornstarch and water in a small mixing bowl then stir in the stew.

  9. Simmer for 5 mins, turn off the heat and let the stew sit for 15 mins with lid on.

  10. Garnish with spring onion (optional) and serve hot with rice.


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