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Cantonese Braised Beef Brisket with Daikon Radish (柱侯蘿蔔炆牛腩)

Saturday, 16 May 2009

When I saw this dish at [eatingclub] vancouver and found out about the 'secret' ingredient, I just had to try it.

This is one of my favourite Cantonese dishes and it's usually eaten with noodle soup. I like mine with lots of beef tendon but I can't seem to find any here, so I used only beef brisket. Daikon radish is another important ingredient as it gives the dish a distinct taste and it's so tasty after soaking up those wonderful flavours. If you are not familiar with daikon, you can find out more about it here. It looks like a giant white carrot but doesn't taste anything like it. I couldn't find any daikon at my local supermarkets the first time and used carrots, it just didn't taste the same. No sub for that unfortunately. Finally found some at an oriental supermarket and yay! It was worth the hunt.


Cantonese Braised Beef Brisket with Carrots
Braised beef brisket with carrots which was very tasty but lacking something - the taste of daikon!

If you head over to [eatingclub] vancouver, you will find out more about the 'secret' ingredient - Chu Hou paste. I've never cooked this dish without the paste, so I can't comment on the differences in taste. If you try the Chu Hou sauce, it has a similar taste to fermented soya bean paste (taucu) with a hint of licorice/ anise flavour.


Cantonese Braised Beef Brisket with Daikon Radish


Ingredients:

  • 650g Beef Brisket - chopped into chunks
  • 450g Daikon Radish - peeled and chopped into chunks
  • 1/4 cup Shaoxing Wine
  • 5 slices Ginger
  • 3 cloves Garlic - crushed
  • 1 1/2 tbs Chu Hou Sauce
  • 1 Star Anise
  • 1 Cinnamon Stick
  • 1 small piece of Rock Sugar
  • Light Soy Sauce
  • Cornstarch Slurry
Directions:

  • Brown beef in a large pot with a little bit of oil then remove from pot.
  • In the same pot, add ginger and garlic, saute until fragrant.
  • Deglaze with Shaoxing wine.
  • Add beef brisket.
  • Mix in Chu Hou sauce.
  • Add star anise, cinnamon stick, rock sugar and enough water to cover all ingredients.
  • Add radish, bring liquid to boil, lower heat and cover to simmer until meat is tender (at least 1 1/2 hours). Stir the ingredients around half way through.
  • Add light soy sauce to taste.
  • Thicken with corn starch slurry.

Comments:


  • The meat is quite fatty, so I left to braise for 2 hrs, cooled it down and refrigerated overnight. The next day, skimmed off the solid layer of fats and left to simmer for a further 2 hrs.
  • The secret ingredient:


chu hou


  • Here's the list of ingredients written on the Chu Hou 柱侯 sauce bottle: soybean (22%), wheat flour, sugar, salt, water, sesame, spring onion, garlic, MSG & benzoic acid.

54 oink oinks...:

Elra said...

MYAMMMM! I am loving this recipe. Bookmark!
Wonder if I can get this Chu Hou Sauce here, and what is Corn Starch Slurry? is it the brand?

pigpigscorner said...

Elra: Cornstarch slurry is just cornstarch+water mixed until smooth.

doggybloggy said...

I bet that meats so fall off the bone tender you could tease it and it would melt away....

Little Corner of Mine said...

Interesting! I never heard about this paste, need to hop over to read more.

Jenn said...

Nice!! Look nice and tender, bet it tastes awesome too. I love daikon radish, too. Especially in coup.

Heather said...

mmmm. that radish sounds delicious!

Bunny said...

Oh my gosh this looks fantastic, you are one heck of a cook!

Tastes of Home said...

yay! I love this dish, I'm sooo going to try this recipe! thanks !

Bob said...

Awesome, I'm definitely trying this.

pigpigscorner said...

doggybloggy: Yes, it was very very tender! Worth the wait.

Little corner of mine: I've never heard of this paste before too. It's always interesting to learn about something new!

Jenn: It was very tasty! And I used the rest of the daikon for soup ;-)

Heather: Yeap, it is really delicious esp after long hours of soaking in tasty liquid!

Bunny: Thank you =)

Tastes of Home: The wild boar is looking forward to his round 2 now =D

Bob: It's definitely worth a try!

Sam said...

Wow that looks beautiful, I'm bookmarking this!

Sophie said...

Excellent 2 dishes: love them!! Yum Yum Yum yum!!
How is the married life?

Donna-FFW said...

WOW! Does this ever look delicious. Love the flavors and the presentation.. it is just gorgeous!

My Carolina Kitchen said...

Great looking dish. I've never used Daikon radishes before. They always seemed a little intimidating to me - now I feel more confidant thanks to you.
Sam

5 Star Foodie said...

I bet that beef brisket is so super tender - such wonderful flavors here, just delicious!

Lizzie said...

That looks delicious. Sometimes I use beef shin for a more gelatinous texture.

Re: beef tendon, you can usually find it frozen in the chinese supermarket

Lorraine @NotQuiteNigella said...

Yum! I love a secret ingredient although I have to admit I've never seen that sauce in the shops. I think my dad would love this dish :)

lisaiscooking said...

I've never used Chu Hou sauce, but I'll have to look for it. Sounds fantastic.

noble pig said...

This sounds absolutely delicious. It looks so beautiful too. Nice one.

Pam said...

I love the flavors of this dish. Excellent photos.

Pearl said...

i think my mother would love this!

Grace said...

your dishes are so cool, first of all. i just have boring round ones. secondly, what luscious hunks of meat you've ended up with--it looks like a delicious meal!

pigpigscorner said...

Sam: Thanks =) Hope you'll like this dish too!

Sophie: Life has been great! But more or less the same as before because we have been together for ages =P

Donna: Thank you =)

Sam: You should at least try it once! I used to hate the taste but love it now.

Natasha: Yes it was super tender after such long hours of cooking. Totally worth the wait!

Lizzie: I love gelatinous textures! Thanks for the tip. And I'll try to look out for some tendons next time!

Lorraine: hehe...it's always nice to learn what the 'secret' ingredient is. I've never notice this sauce too until I started looking for it.

Lisa: A great sauce for stews I have to say.

Cathy: It was very delicious! Thank you =)

Pam: Thank you =)

Pearl: You should try making some for her!

Grace: Those are the only cool ones I have actually, the others are boring round ones too. And thanks =) very tasty indeed!

Reeni♥ said...

I was browsing through the Asian sauces at the market yesterday and I think I saw this one. I've never heard of it before. This looks so tasty with the kind of sweet and savory flavors going on. I bet it smelled wonderful cooking!

Girl Japan said...

What.... how did I miss these posts- oh goodness, what is wrong with my RSS feeds.... darn, darn, darn!!! So glad you came by today, now I LOVE Cantonese food, Ox tail, etc, the brisket looks fabulous, now if I can't find that sauce here in Japan, can I do it from scratch?

Caitlin said...

This is great! I am always on the hunt for beef recipes that use a cheap cut but end up oh-so-elegant...your instructions are quite clear and make me feel comfortable trying this out (my east Asian cooking skills are mediocre at best...)

pigpigscorner said...

Reeni: I just learnt about this sauce too! It adds a lot of flavour to the dish.

Girl Japan: I've been away for a long while..haha. I've never tried making it from scratch, but I've posted the list of ingredients, you can have a go.

Caitlin: Long hours of cooking is the key for cheap cuts! This dish is perfect =)

Tangled Noodle said...

This looks so savory and delicious! I love trying new pastes and flavorings - haven't tried this one yet but your description of it sounds wonderful!

Helen Yuet Ling Pang said...

I want to eat this! I love beef brisket, but I've never made it before. Thanks for revealing the secret ingredient too, I'll look out for it next time I'm in Chinatown.

[eatingclub] vancouver || js said...

Your braised beef brisket looks amazing! I was just thinking that maybe it's time for a braised beef brisket: I'll try it with radishes this time.

Thanks for the shout-out!

Jo said...

The brisket looks absolutely delicious and the "melt-in-the-mouth" type.

Venus ~ Vi said...

Mmmmm.....this is one of my favorite dishes! Personally, I think it tastes much better the next day over rice or noodle!

pigpigscorner said...

Tangled Noodle: Me too! I think I'm addicted to buying bottles of sauces. The paste is perfect for this dish!

Helen: Hehe..good things are meant to be shared =) Glad I found out about this paste too!

js: Thank you =) I can't get your beef brisket out of my head and so I decided to cook this!

Jo: It was really tender and so yummy with rice!

Vi: Totally agree! All stews taste better the next day!

noobcook said...

It looks so rich and comforting. I wish we have the secret sauce here, but I guess I can substitute with taucu :D

Jude said...

Thanks for posting a picture of the paste. It'll be really helpful when I hunt this down.

Olga said...

This screams comfort food.

pigpigscorner said...

noobcook: I don't recall seeing this sauce back in Malaysia actually. You can always try with taucu and see how it goes. Tell me about it =)

Jude: No problem! It's always easier with a picture isn't it.

Olga: yum yum!

Christelle said...

ahhhhhh so hungry noooooww!!!

Anonymous said...

Please tell me where I can buy this Chu hou sauce from thanks Ro

pigpigscorner said...

Hi, I got the bottle from a Chinese supermarket in Chinatown, London. You can try looking for it in oriental/ Chinese supermarkets.

Anonymous said...

I've tried on line for all oriental/chinese supermarkets but to no avail.Do you know the name or phone number of the one you used.

Thanks again

pigpigscorner said...

Maybe try to shop for it online? The one I am using is by Mee Chun Canning, here's a link that I found
http://www.spicesofindia.co.uk/acatalog/Mee-Chun-Chu-Hou-Sauce.html#aORI073

amy said...

Been looking for a recipe like this for ages. Also found Chu Hou Sauce online here:
http://shop.waiyeehong.com/index.php?main_page=product_info&products_id=137

Anonymous said...

Hi Pig Pig is this Ngau Lam?

pigpigscorner said...

yes, it's ngau lam.

Anonymous said...

Hi Pig Pig thanks for confirming its Ngau Lam. I've just made a batch today and it tastes wonderful! I had tendons available and since they became soft and jelly like I didnt need to add cornstarch. Thanks again!

pigpigscorner said...

Glad that you liked it! I was just thinking of making a batch with tendons too. and you are right, it usually becomes really thick with the soft tendons =)

J.C. said...

I love Ngau Lam. In fact I have harvested some daikon radishes from my garden today. Searching for a recipe to cook beef brisket with daikon and stumbled upon your blog.

Hope I can find this Chu Hou sauce in Malaysia, where I am based. Thanks for this recipe!

Alicia said...

hi, i tried looking for this chu hou sauce in the market just now but to no avail...

any idea where i can get this sauce in singapore? Thanks!

pigpigscorner said...

Hi Alicia, apparently you can't get it in Singapore. The nearest would be in HK.

Alicia said...

oh god! that's bad!! hmm...any idea what i can use to replace this then??

pigpigscorner said...

hmm...it's hard to find a substitute for it. I asked around and apparently you can find it in Chinatown area.

Minette said...

Hi there, great recipe...but I have a question...I've tried it twice and both times the meat was tough. First time I cooked it for almost 2 hours and second time just 1 hour. Would you suggest I do it longer or shorter for my third try?

Lilian said...

Hi, if i were to cook this in a pressure cook say about 1kg beef brisket would 1 hour be sufficient to make the meat really tender? Or would it be best after 1 1/2 hrs? I thought i might add a cinammon stick to the braising liquid. Thanks if u can reply, really appreciate it.

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