Kitchen Recipe Collection
Cantonese Beef Brisket and Daikon Stew
The ultimate winter warmer. Chunks of beef brisket and tendon braised slowly with Chu Hou paste and daikon radish until the meat melts and the radish absorbs all the savory broth.
- Prep
- 20 min
- Cook
- 120 min
- Total
- 140 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Chinese
Ingredients
Scaled for 4 servings
- 1 kg beef brisket (with some fat)
- 1 large daikon radish (about 500g), peeled and cut into large chunks
- 3 tbsp Chu Hou paste (or hoisin mixed with fermented bean paste)
- 3 slices ginger
- 3 cloves garlic, smashed
- 2 star anise
- 1 piece dried tangerine peel (Chenpi), soaked
- 2 tbsp soy sauce
- 1 tbsp rock sugar
- Water or beef broth
- Scallions for garnish
Equipment
- Dutch oven or heavy pot
Instructions
- 1
Blanch Beef
Cut the brisket into large 2-inch chunks. Place in a pot of cold water, bring to a boil for 5 minutes, then rinse clean.
- 2
Prepare Aromatics
Soak the dried tangerine peel until soft, then scrape off the bitter white pith inside.
- 3
Sauté Aromatics
Heat oil in a Dutch oven. Sauté the ginger, garlic, and star anise until fragrant.
- 4
Fry Paste
Add the Chu Hou paste. Fry it in the oil for 1 minute to release its flavor.
- 5
Sear Beef
Add the blanched brisket chunks. Toss to coat the beef entirely in the fragrant bean paste.
- 6
Add Liquids
Add the soy sauce, rock sugar, and the soaked tangerine peel. Pour in enough water or broth to just cover the meat.
- 7
Simmer
Bring to a boil, then reduce heat to low. Cover tightly and simmer for 1.5 hours.
- 8
Check Meat
Check the brisket; it should be getting tender but not falling apart yet.
- 9
Add Daikon
Add the large chunks of daikon radish to the pot. Push them down into the liquid.
- 10
Final Braise
Cover and simmer for another 30-40 minutes.
- 11
Test Daikon
The stew is done when the daikon is completely translucent, incredibly soft, and acts like a sponge full of beef broth.
- 12
Serve
Garnish with chopped scallions and serve hot with rice or over egg noodles.
Cooking Tips
- Chu Hou paste is the secret ingredient for authentic Cantonese stews. It is a savory, complex paste made from soybeans, garlic, ginger, and sesame.
- Dried tangerine peel (Chenpi) cuts the greasiness of the brisket and provides a subtle, sweet citrus aroma.
Variations
- Tendon Addition: Beef tendons are traditionally braised alongside the brisket, providing a rich, gelatinous texture.
Nutrition Estimate
510 calories · 35g protein · 12g carbs · 35g fat · 3g fiber per serving
