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Cantonese Braised Brisket & Daikon 柱侯萝卜焖牛腩

Braised brisket and daikon is a classic Cantonese dish and is one of my all time favourite dish to order whenever I go to a Cantonese restaurant. It goes perfectly well with rice or just a plate of plain noodles as the noodles will soak up the gravy and that's just sublime :)

The brisket will be melting tender and full of flavour from the hours of braising. And the daikon would taste like candy as it would have soaked up the gravy and turn real sweet in the process of cooking.

Cantonese Beef Brisket & Daikon

Serve 8

Ingredients

  • 1 kg Beef brisket, cut into 1"x2” pieces

  • 1 big Daikon/Radish, cut into 1/2" thick pieces

  • 3 Garlic Cloves, Sliced

  • 1" Old Ginger, Sliced

Seasoning

  • 1.5 Tbsp Chu Hou Sauce

  • 1 Tbsp Oyster Sauce

  • 1 Tbsp Hoisin Sauce

  • 2 Tbsp Shaoxing Wine

  • 1 Tbsp Light Soy Sauce, Reduced Sodium or to taste

  • 1/2 Tbsp Premier Dark Soy Sauce

  • 1" Rock Sugar

  • Sea Salt to taste if necessary

Aromatics

  • 2 Star Anise

  • 1 Dried Orange peel, broken into pieces

  • 1 Bay Leaf

Garnish

  • 1 Tbsp Chopped Spring Onion

  • 1 Tbsp Coriander Leaves

Method

  1. Trim away excess fat from the brisket and soak in enough water to cover for about 2 hours. This step is to remove blood from the meat.

  2. Blanch beef brisket in a large pot of boiling water for about 8 minutes. Take the beef brisket out and rinse under cold water. Drain the excess water and set aside.

  3. Heat up 1 Tbsp of cooking oil in a wok or Dutch oven. Fry the sliced garlic and ginger on low heat until fragrant.

  4. Add Chu Hou sauce, oyster sauce, hoisin sauce, rock sugar and stir fry on low heat for 1 minute.

  5. Put in the blanched beef brisket, star anise, orange peel, bay leaf and Shaoxing wine.

  6. Cook on medium heat until the beef brisket is slightly browned.

  7. Add 2 cups of water and bring to boil. Turn the heat to low and simmer with lid on for 2 to 2.5 hours until tender. Turn the beef brisket with a spatula every once in awhile.

  8. Add in light soy sauce, dark soy sauce and sea salt to taste.

  9. Add in the daikon slices and stir in with the brisket. Bring the stew to boil, cover with lid and let it simmer until the radish is soft. It will probably take about 30 minutes.

  10. Turn off the heat, scoop into a serving plate.

  11. Sprinkle some chopped spring onions and coriander leaves.

  12. Serve immediately with lots of rice!

Author's Note

  1. This dish will taste even better the next day and keeps well in the fridge up to 3 days.

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