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Braised Beef Brisket with Radish in Chu Hou Sauce

Name: Braised Beef Brisket with Radish in Chu Hou Sauce
Prep time: 15 min
Cook time: 2 h 5 min
Total time: 2 h 20 min
Yield: 4 servings
Cuisine: cantonese
Ingredients: beef brisket; white radish; Chu Hou paste; ginger; rock sugar; dried tangerine peel; White peppercorns; black cardamom (Tsaoko); star anise; bay leaves; cassia bark; Licorice Root; water

groups4 servingsspeedMediumcountertopsPrep: 15 minsskilletCook: 125 minsscheduleTotal: 140 minsoutdoor_grillBraised

Allergens:warningSoywarningGluten

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

9 Steps Total

Active Cooking

00:00:58

Pour 1500ml cold water into a wok, add 600g chunked beef brisket, 10g ginger slices, 10g rock sugar, 0.5 piece soaked tangerine peel, and 0.5 tsp white peppercorns. Turn on heat and bring to a boil until foam and impurities float to the surface.

local_fire_departmentHigh heat, about 5 to 8 minutes

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Watch out

Must blanch starting with cold water

if added to boiling water, the meat exterior contracts instantly, trapping blood impurities and odor inside

Ingredients:water (1500 ml)beef brisketgingerrock sugardried tangerine peelWhite peppercorns

Tools:wok

Active Cooking

00:01:35

Use a strainer to scoop out the blanched beef brisket chunks, rinse thoroughly under cold running water to wash away all scum, and drain well.

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Watch out

Do not rinse with excessive water pressure to avoid washing off natural fats

be careful of hot water splashes when scooping out beef

Ingredients:beef brisket

Tools:strainer

Active Cooking

00:02:44

In a clay pot, add 1500ml water, 20g rock sugar, 0.5 piece tangerine peel, and 0.5 tsp white peppercorns. Once water boils and sugar dissolves, add washed beef brisket. Cover with lid and simmer on medium-low heat for 1 hour.

local_fire_departmentMedium-low heat, about 60 minutes

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Watch out

Do not add Chu Hou paste at the beginning

plain simmering first preserves natural beef flavor without toughening the meat

Ingredients:water (1500 ml)rock sugar (20 g)dried tangerine peel (0.5 piece)White peppercorns (0.5 tsp)beef brisket (600 g)

Tools:clay pot

Active Cooking

00:03:00

After simmering for 1 hour, open the lid, add a total of 30g raw and fried ginger slices, 2 tsaoko, 3 star anise, 3 licorice slices, 1 cassia bark, and 4 bay leaves. Stir well with chopsticks.

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Watch out

Steam inside the clay pot is extremely hot

wear oven mitts and lift the lid away from you to prevent steam burns

Ingredients:ginger (30 g)black cardamom (Tsaoko) (2 piece)star anise (3 piece)Licorice Root (3 slice)cassia bark (1 piece)bay leaves (4 sheet)

Tools:chopsticks

Active Cooking

00:03:38

Cover the clay pot and continue to simmer over medium-low heat for about 40 to 45 minutes until the beef brisket reaches about 70% tenderness.

local_fire_departmentMedium-low heat, about 40 to 45 minutes

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Watch out

Keep heat medium-low

if heat is too high, liquid will overflow or evaporate too fast, burning the bottom

Ingredients:beef brisket

Tools:clay pot

Active Cooking

00:04:37

Uncover lid, add 3 tbsp Chu Hou paste, and stir thoroughly with a spoon and chopsticks until fully dissolved, turning the broth into a rich brownish gravy.

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Watch out

Chu Hou paste must be added when beef is 70% cooked

adding it too early overpowers and seals off the natural beef taste

Ingredients:Chu Hou paste (3 tbsp)

Tools:spoon

Active Cooking

00:05:03

Cover the clay pot and continue simmering on medium-low heat for about 40 to 45 minutes to let the Chu Hou flavor penetrate deep into the beef.

local_fire_departmentMedium-low heat, about 40 to 45 minutes

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Watch out

You may open the lid midway and stir gently with chopsticks once to ensure beef does not stick to the pot bottom.

Ingredients:beef brisket

Tools:clay pot

Active Cooking

00:05:07

Open the lid, add 600g cubed white radish, and stir gently with chopsticks, pressing radish down to submerge into the rich gravy.

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Watch out

Stir very gently as the beef is already very tender

rough stirring will break the beef chunks apart

Ingredients:white radish (600 g)

Tools:chopsticks

Active Cooking

00:05:26

Cover the clay pot and continue to simmer over medium-low heat for about 20 minutes until the radish becomes translucent, soft, and fully flavorful. Turn off heat and serve.

local_fire_departmentMedium-low heat, about 20 minutes

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Watch out

Clay pot remains extremely hot after turning off heat

use thick oven mitts or cloth pads when carrying to prevent burns

Ingredients:white radishbeef brisket

Tools:clay pot