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Cantonese Braised Beef Offal Pot

Name: Cantonese Braised Beef Offal Pot
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4 servings
Cuisine: cantonese
Ingredients: beef offal; ginger; cooking wine; light soy sauce; Chu Hou paste; red fermented bean curd; fermented red bean curd brine; chunky peanut butter; sugar; Cooking oil; scallion; Garlic; water; star anise; bay leaves; cinnamon stick; black cardamom (Tsaoko); fennel seeds; dried chilli

groups4 servingsspeedMediumcountertopsPrep: 15 minsskilletCook: 120 minsscheduleTotal: 135 minsoutdoor_grillStewedlocal_fire_departmentMild

Allergens:warningSoywarningPeanutswarningGluten

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

7 Steps Total

Active Cooking

Place 1000g cleaned beef offal in a pot with 1500ml cold water, add 15g ginger slices and 15ml cooking wine
Bring to a boil over high heat until foam forms

local_fire_departmentHigh heat

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Watch out

Beef offal must be added in cold water

hot water will instantly sear the surface, trapping blood and odor inside

Ingredients:beef offal (1000 g)water (1500 ml)ginger (15 g)cooking wine (15 ml)

Tools:large pot

Preparation

00:00:08

In a small bowl, combine 30ml light soy sauce, 30g Chu Hou paste, 2 pieces fermented red bean curd, 15ml bean curd brine, 30g peanut butter, and 15g sugar
Mash and stir with a spoon until smooth and well blended

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Watch out

Fermented red bean curd and peanut butter are thick

mash them completely, otherwise unmixed lumps will burn during stir-frying

Ingredients:light soy sauce (30 ml)Chu Hou paste (30 g)red fermented bean curd (2 piece)fermented red bean curd brine (15 ml)chunky peanut butter (30 g)sugar (15 g)

Tools:small bowltablespoon

Preparation

00:00:40

warningStay safe

Blanched beef offal retains high heat inside; handle carefully to avoid burning your fingers while cutting.

Scoop out the blanched beef offal and drain
Cut into uniform bite-sized pieces using a kitchen knife

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Watch out

Cut the offal into slightly larger pieces as it will shrink further during long simmering.

Ingredients:beef offal

Tools:chef knifecutting board

Active Cooking

00:00:50

Heat 30ml cooking oil in a wok
Add 15g ginger, 20g scallions, and 20g garlic; stir-fry until fragrant
Add the chopped beef offal and stir-fry over high heat
Pour 15ml cooking wine along the side of the wok to remove odor

local_fire_departmentHigh heat

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Watch out

Stir-fry offal over high heat to dry out moisture

excess liquid will prevent flavor absorption and leave unpleasant odors

Ingredients:Cooking oil (30 ml)ginger (15 g)scallion (20 g)Garlic (20 g)cooking wine (15 ml)beef offal

Tools:spatulawok

Active Cooking

00:01:27

Pour the prepared sauce into the wok
Stir-fry quickly until the beef offal is evenly coated and fragrant, then pour in 1500ml water and bring to a boil over high heat

local_fire_departmentHigh heat

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Watch out

Stir-fry rapidly after adding sauce as it burns easily

add water immediately once offal is coated

Ingredients:water (1500 ml)beef offal

Tools:wok

Active Cooking

00:02:00

warningStay safe

Always use oven mitts when moving hot claypots or opening lids; claypots get extremely hot and can cause severe burns.

Transfer the boiling offal and soup into a claypot
Add 2 star anise, 3 bay leaves, 1 cinnamon stick, 1 tsaoko, 3g fennel seeds, and 4 dried chillies
Cover with lid, bring to a boil over high heat, then switch to low heat and simmer for 2 hours until tender

local_fire_departmentLow heat, simmer 2 hours

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Watch out

Avoid opening the lid frequently during simmering

if liquid evaporates too fast, top up with boiling water, never cold water

Ingredients:star anise (2 piece)bay leaves (3 sheet)cinnamon stick (1 piece)black cardamom (Tsaoko) (1 piece)fennel seeds (3 g)dried chilli (4 piece)beef offal

Tools:claypot

Active Cooking

00:02:48

Turn off heat and remove lid
Use chopsticks to transfer the tender braised offal into a large serving bowl, then spoon thick gravy over it before serving

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Watch out

Be careful when spooning hot offal and gravy to prevent hot splashes.

Ingredients:beef offal

Tools:Serving bowlsoup ladlechopsticks