🥘 Radish and Beef Brisket Pot・Hong Kong-style classic street-style rich flavor home-cooked pot

Editor's Preface

This radish and beef brisket pot is a Hong Kong favorite—a favorite at every porridge, noodle, or family dinner table! The beef brisket is braised until tender, and the radish absorbs the brisket's essence, creating a juicy and tender stew perfect for both winter and summer. The recipe is actually quite simple; the key is controlling the heat and cooking time. This time, we'll use the traditional Chu Hou radish and beef brisket recipe, even revealing some common pitfalls!

Ingredients preparation

• 1 kg beef brisket (between the brisket and the fillet, with the right amount of fat and lean)

• 1 white radish (cut into large pieces)

• 3 slices of old ginger

• 2-3 shallots (cut in half, optional)

• 2 cloves of garlic (crushed or sliced, optional)

• 2 star anise

• 1-2 bay leaves (optional)

• 2 crystal sugars or 1.5 teaspoons granulated sugar

• 2 green onions (cut into sections)

• 2-3 tablespoons of Chu Hou sauce (Hong Kong-style soul!)

• 1 tablespoon oyster sauce

• 1 tablespoon light soy sauce

• 1/2 tablespoon dark soy sauce

• 1 tablespoon Shaoxing wine

• About 800-1000ml water/broth (cover the ingredients)

• Salt and pepper to taste

Detailed steps

🥩 1. Drain the beef brisket to remove the fishy smell

• Wash the beef brisket, cut into large pieces, blanch in boiling water (to remove blood and impurities), remove from the pot, rinse and pat dry. This step must be followed in all cooking methods.

🍳 2. Fried meat with fragrant sauce

• Heat oil in a wok and sauté ginger slices, shallots, garlic, and scallions.

• Add beef brisket and fry until the surface is at least slightly golden brown, then sprinkle with Shaoxing wine to sauté the aroma.

• Add Chu Hou sauce and stir-fry until fragrant, making sure every piece of meat is covered with the sauce.

🍲 3. Braised Pork in Broth (Stir-fried in Sections)

• Add light soy sauce, oyster sauce, dark soy sauce, star anise, bay leaves, and rock sugar. Add water or broth to cover the beef brisket, stir well, and bring to a boil over high heat.

• Reduce heat to low, cover and simmer for 45 minutes to 1 hour (depending on the size of the meat and your preference for tenderness), turning it over occasionally to prevent the bottom from getting sticky.

• Editor’s tip: If you want it to be more flavorful, you can turn off the heat and bake for 20 minutes before continuing to stew it. This will make the meat more tender and smooth.

🍉 4. Drain the radish and suck the juice

• After the beef brisket is stewed until tender, add the radish pieces and continue to stew on low heat for 30-45 minutes.

• The radish is done when you can easily insert a chopstick into it.

• You can add salt to adjust the taste. When the sauce thickens slightly (you can add a small amount of cornstarch water), the beef brisket and radish absorb the salty and fragrant essence.

🥢 5. Serve the food

• Serve on a plate or directly in the pot, sprinkle with chopped green onions, and top with rice or noodles.

Editor's Tips

• The brisket is the most fragrant, and the ratio of fat to thin is 1:2.

• The radish should be dropped late, otherwise it will become too mushy and have no taste.

• If you want something juicier without adding too much water, this dish is a favorite among enthusiasts who like to mix with rice or noodles!

• The braised ingredients can be pre-baked together with the beef brisket and radish overnight, so that the flavor will be more intense the next day.

• Don’t add too many star anise and bay leaves, as they will overpower the aroma of the beef brisket.

Eating experience 😋

The beef brisket is tender and tasty, the radish is sweet, tender and juicy, and the Chu Hou sauce is salty and fragrant without being greasy. Every bite is a classic Hong Kong flavor, and it is great to eat hot on cold days and in summer!

summary

Radish and beef brisket pot is a Hong Kong-style home-cooked dish and a must-try in restaurants. Making a big pot at home is both affordable and filling. I tried making it tonight and it was both warm and nostalgic! 🥘🍲🍖