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Cantonese Braised Beef Brisket

Servings 4


  • 1 kg beef brisket cut into 1x2 inch pieces
  • 600 g daikon radish cut into 1 inch rounds the half it
  • 1 large carrot cut into 1 inch rounds
  • 5-6 slices old ginger
  • 3 cloves garlic peeled
  • 2 tbsp chu hou sauce
  • 1 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp rock sugar or brown sugar
  • 2 tbsp cooking wine
  • 1 tbsp light soy sauce or to taste
  • 1 tbsp dark soy sauce
  • 2 star anise
  • 1-2 dried orange peels
  • 1 bay leaf
  • 1/2 cinnamon stick
  • Salt and white pepper to taste
  • 1 tbsp cooking oil
  • 1 tsp sesame oil
  • Spring onions to garnish
  • Cilantro to garnish
  • Corn starch slurry optional


  • Place beef in a large mixing bowl, and blanch with hot boiling water.
  • Drain and set aside.
  • Heat up your French oven or pot, then add cooking and sesame oil.
  • Saute ginger and garlic until fragrant.
  • Add chu hou, oyster, and hoisin sauce in pot and stir fry on low for a minute.
  • Then add beef, carrot, radish, bay leaf, orange peel, star anise, cinnamon, and cooking wine.
  • Brown beef for about 3 minutes under medium heat.
  • Then add light, dark soy sauce, and sugar. Toss to coat.
  • Add 2 cups of water, and bring to boil.
  • Give it a stir, and lower heat to low and simmer with lid on for 2.5 hours or until beef is tender.
  • Stir every 30 minutes or so.
  • Season with salt and white pepper to taste.
  • Stir in corn starch slurry to thicken sauce (optional).
  • Remove from heat, and garnish with spring onions and cilantro.


Adapted from Yi Reservation