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.
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.
- 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
- 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.
- 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:
- 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.