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Hong Kong Style Braised Beef Brisket in Chu Hou Paste

Hong Kong Style Braised Beef Brisket in Chu Hou Paste (港式柱侯炆牛腩) is a traditional Cantonese recipe for a classic dish of braised beef brisket flavoured with chu hou paste, oyster sauce and five-spice powder. The full recipe is presented here and I hope you enjoy this classic Cantonese version of: Hong Kong Style Braised Beef Brisket in Chu Hou Paste.

prep time

20 minutes

cook time

150 minutes

Total Time:

170 minutes

Serves:

4–6

Rating:

Tags : Spice RecipesBeef RecipesHong-kong Recipes

Beef Brisket with Chu Hou Sauce is a classic Cantonese dish all cooked in one pan. Lee Kum Kee Chu Hou Paste is a good ingredient to add when braising beef as it's thick in consistency so helps to bind the meat and other sauces together. Considering the meat is braised, it can be cooked in a short time. The traditional version of this recipe uses beef tendon (100g/3 ½ oz) as well as beef brisket or beef short ribs. I’ve omitted the tendon here, but you can put them back if you like; simply cook along with the brisket.

Ingredients:

800g Beef brisket, cut into bite-sized pieces
1 White radish (mooli/daikon), peeled and cut into small cubes
1 Ginger, cut into 5 slices
1 tbsp Minced Garlic
3 whole Star Anise
1 tbsp Dried Mandarin Orange Peel
3 Bay Leaves

For Seasoning:
4 tbsp Chinese Five-Spice Paste (Chu Hou)
1 tbsp Oyster Sauce
2 tsp Rock Sugar
2tsp Shaoxing wine
¼ tsp Chinese five-spice powder
1 tsp dark soy sauce

Method:

Place a wok over high heat. Once hot add 1l water and bring to a boil. Add in the beef and ginger and blanch for 3 minutes. Remove with a slotted spoon and set aside to drain.

Pour the water from the wok, dry with kitchen paper, place back over the heat and add the oil. Use to fry the ginger, star anise and dried mandarin orange peel until fragrant (about 2 minutes) then add the beef pieces back to the wok along with the Shaoxing wine. Stir-fry for another 2 minutes before stirring in the chu hou paste. Now pour in enough water to cover the meat and add the bay leaves.

Bring to a boil, then reduce the heat to low, cover and braise the met for 30 minutes. At the end of this time turn off the heat and allow the ingredients to cool for 15 minutes. Place back over medium heat, bring to a boil, reduce the heat to low and continue braising for 30 minutes.

Add in the Mooli/Daikon, oyster sauce, soy sauce, five-spice powder and sugar then continue braising for 30 minutes, or until the liquid has reduced and is coating the meat.

Serve hot with rice.