“Chu Hou Braised Beef Brisket with Radish” is a true comfort dish for many Hong Kong families. During the colder months, my mom would make a big pot of it, and the whole house would be filled with its rich, savory aroma. The radish soaked up all the beefy goodness, turning soft, sweet, and full of flavor. A scoop of sauce over steamed rice was enough to make everyone at the table smile.
To me, this dish is more than just food—it’s a memory of home. Even now, living far away, whenever I cook it, the fragrance instantly brings me back to those family dinners, to the warmth of togetherness and the taste of home.
Chu Hou Braised Beef Brisket with Radish
材料
Steps
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Blanch the beef
Cut brisket into chunks, blanch in boiling water to remove impurities, then rinse clean. Cut white radish and carrot into large chunks.
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Sauté aromatics and add beef
Heat a little oil, sauté ginger, then add Chu Hou paste and fry until fragrant. Stir in the brisket and coat each piece with the sauce.
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Simmer
Pour in water or stock to cover the beef, add rock sugar, star anise, and bay leaves. Bring to a boil, then reduce to low heat and simmer for about 45 minutes.
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Add radish
Add white radish and carrot, continue simmering for another 30 minutes until tender and flavorful. -
Season
Add light soy sauce and dark soy sauce, mix well.
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Taste & finish
Reduce the sauce slightly, adjust with salt, and serve hot.
Cooking Tips 烹飪技巧
- Use flank or brisket with tendon for the best melt-in-mouth texture.
- Add a dash of oyster sauce for extra depth.
- A pressure cooker can reduce cooking time to about 30 minutes.
