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Cantonese Braised Beef Brisket

Yum

There are times when I really miss heritage food like this. I’m still pretty much a true blue Cantonese girl at heart, and I like the good old taste of home. Brings me back to when I was younger and living with my grandparents. My grandparents are great cooks, and I’m always looking forward to what dinner brings. My grandfather makes the best Steamed pork with salted fish, and my grandmother makes the best Sweet and sour whole fried fish.

Brisket is the cut of beef that I like best, it is also a cut that needs long hours of braising to get it tender. Although I do not particularly enjoy the fats and tendon around the brisket, it does impart a lot of flavours and adds depth to the braise. Braising also requires little active time during the cooking process. We basically let the broth, spices, and heat work it’s magic on the stove top or oven. In the meantime, work up an appetite for a very flavourful and rich meal.

One of the best pot to use is a heavy bottom pot with a tight fitting lid. I’m using my very versatile Le Creuset 26cm French Oven for this dish. This pot is build for making casseroles, stews, pot roasting and perfect for preparing soups and rice dishes, even for baking. The sauce was incredibly delicious with beef brisket that falls apart and melts in your mouth. My girls loved the radish, they call it the melty cubes. The radish soaks up all the goodness during the long cooking process. It was utterly tender, and totally delicious. Writing this post is not doing my growling tummy any favour. So I’ll leave you with the recipe while I go cook up a storm in my kitchen. 🙂

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Cantonese Braised Beef Brisket
Serves 4
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Ingredients
  1. 1 kg beef brisket, cut into 1x2 inch pieces
  2. 600g daikon radish, cut into 1 inch rounds the half it
  3. 1 large carrot, cut into 1 inch rounds
  4. 5-6 slices old ginger
  5. 3 cloves garlic, peeled
  6. 2 tbsp chu hou sauce
  7. 1 tbsp oyster sauce
  8. 1 tbsp hoisin sauce
  9. 1 tbsp rock sugar or brown sugar
  10. 2 tbsp cooking wine
  11. 1 tbsp light soy sauce or to taste
  12. 1 tbsp dark soy sauce
  13. 2 star anise
  14. 1-2 dried orange peels
  15. 1 bay leaf
  16. 1/2 cinnamon stick
  17. Salt and white pepper to taste
  18. 1 tbsp cooking oil
  19. 1 tsp sesame oil
  20. Spring onions to garnish
  21. Cilantro to garnish
  22. Corn starch slurry (optional)
Instructions
  1. Place beef in a large mixing bowl, and blanch with hot boiling water.
  2. Drain and set aside.
  3. Heat up your French oven or pot, then add cooking and sesame oil.
  4. Saute ginger and garlic until fragrant.
  5. Add chu hou, oyster, and hoisin sauce in pot and stir fry on low for a minute.
  6. Then add beef, carrot, radish, bay leaf, orange peel, star anise, cinnamon, and cooking wine.
  7. Brown beef for about 3 minutes under medium heat.
  8. Then add light, dark soy sauce, and sugar. Toss to coat.
  9. Add 2 cups of water, and bring to boil.
  10. Give it a stir, and lower heat to low and simmer with lid on for 2.5 hours or until beef is tender.
  11. Stir every 30 minutes or so.
  12. Season with salt and white pepper to taste.
  13. Stir in corn starch slurry to thicken sauce (optional).
  14. Remove from heat, and garnish with spring onions and cilantro.
Adapted from Yi Reservation
Adapted from Yi Reservation
Delishar | Singapore Cooking, Recipe, and Food Blog http://delishar.com/
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11 Comments

  • Reply
    Joanna
    11 December, 2015 at 1:55 pm

    Sorry, I seldom cook beef. Beef brisket can find in ntuc the fresh beef section issit? Daily daikon oso in ntuc issit? Will the beef be soft after braising for 2 hrs?

    • Reply
      Sharon Lam
      11 December, 2015 at 4:59 pm

      Hi Joanna, I usually get my beef brisket from wet market. Daikon radish you can get from wet market or NTUC. I’d recommend 2.5 hours of braising to get a more tender beef.

  • Reply
    Amelia
    23 December, 2015 at 6:26 pm

    Hi Sharon, your this pot of beef brisket look super yummylicious. The gravy look so good, guess I need 2 plates of rice. hahaha…….

    Merry Christmas to you and family.
    Regards,
    Amelia

  • Reply
    Christina Cheang
    31 January, 2016 at 9:49 pm

    Hi Sharon, can I check if I want to buy beef brisket from the wet market, what cut should I tell the butcher? The last time I bought the flank meat and turned out to be very tough.

    • Reply
      Sharon Lam
      1 February, 2016 at 7:53 am

      Hi Christina,

      Just tell the butcher you want brisket for stewing.

  • Reply
    Serene
    3 May, 2016 at 3:38 pm

    Could I know how does the chu hou sauce look like?

    • Reply
      Sharon Lam
      3 May, 2016 at 3:39 pm

      Hi Serene, do google chu hou sauce. I use Lee Kum Kee’s sauce that can be bought from major supermarket.

  • Reply
    Mavis
    15 July, 2016 at 4:46 pm

    Hi Sharon, do you think the hoisin sauce is key ingredient? I don’t have that and since it’s gonna be the first time trying this make this dish, I’m thinking to make do w what my kitchen provides. 🙂

    • Reply
      Sharon Lam
      16 July, 2016 at 11:41 am

      Hi Mavis, if you have oyster sauce, you can substitute hoisin for that. Hope it helps. 🙂

      • Reply
        Mavis
        23 July, 2016 at 9:55 am

        Hi Sharon! Thanks for your advice. I made this dish last week n I’m making it again today! It’s easy n yummy 😋

  • Reply
    plasterers bristol
    16 November, 2016 at 3:08 am

    Yumy

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