Home-style Braised Beef Brisket
There is nothing more comforting than a pot of Chinese braised beef brisket with tendons simmering away until everything is soft, rich, and full of flavor. This dish is the kind of cozy classic you find at Cantonese restaurants, but it is surprisingly simple to make at home. The brisket becomes tender, the tendons turn soft and silky, and the broth develops that deep savory taste that makes you want to pour it all over a bowl of rice or noodles. It is the perfect weekend dish that fills your kitchen with the best smells and gives you a meal that feels both nostalgic and satisfying.
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What is Chinese Braised Beef Brisket?
Chinese braised beef brisket is a classic Cantonese comfort dish made by slowly simmering beef brisket and tendons in a flavorful broth until everything becomes incredibly tender. The magic of this dish comes from the combination of aromatics spices and a blend of sauces. As it cooks, the brisket softens, the tendons become silky and gelatinous, and the broth turns rich and deeply flavorful.
You will often find this dish served with daikon radish, which absorbs all the delicious broth, or alongside rice or noodles. It is popular in Chinese home cooking and shows up in many Hong Kong style cafes as well. Nowadays, you can still find this dish served with rice at Hong Kong cafes. The slow braising process creates a hearty, comforting dish that you will surely gulf down bowls of rice with.
Must Haves for Chinese Braised Beef Brisket
To get that signature deep and comforting flavor, there are a few key ingredients that really make this dish shine. These are the aromatics and spices that give the broth its warmth and complexity, and they are commonly used in Cantonese braises.
Dried chili peppers add a gentle heat that helps balance the richness of the beef without making the dish spicy.
Bay leaves bring a subtle herbal note that rounds out the broth.
Star anise is essential for that classic Cantonese aroma.
And the most important ingredient of all is chu hou sauce.
Chu hou sauce is a traditional Cantonese cooking sauce made from fermented soybeans, sesame, garlic, ginger and a blend of savory seasonings. It is thick, rich and full of umami, and it gives the braise its signature deep flavor. It is not as strong as hoisin or as salty as soy sauce, instead it adds a mellow, deeply savory taste that ties the whole dish together. If there is one ingredient you should not skip, it is chu hou sauce! My favorite is the Lee Kum Kee Chu Hou sauce that you can get here. You could still make this dish without it, but I guarantee you it will not taste restaurant quality without it.
Why blanch the meat before cooking?
Blanching the beef brisket and tendons might unnecessary, but it’s really simple and it makes a big difference. Basically, you give the meat a quick boil in water for several minutes and then toss that water out.
This helps get rid of any impurities or excess blood, so your braise stays clean and flavorful instead of cloudy or bitter. It also helps the meat keep a nice texture while it simmers for hours, so your brisket comes out tender but not mushy.
Think of it as a quick little prep step that sets your braise up for success and makes the whole kitchen smell even more heavenly!
Ingredient Swaps and Substitutions
One of the best things about Chinese braised beef brisket is how forgiving it is! If you are missing an ingredient or want to adjust based on what you have, here are some easy swaps.
Beef brisket: If brisket is hard to find, beef chuck or beef shank are great alternatives. Chuck gives you a rich, beefy flavor, while shank adds extra gelatin to the broth.
Beef tendons: Tendons are traditional and add that silky texture, but you can skip them if needed. If you want a similar richness, you can add extra beef shank.
Chu hou sauce: This is the key flavor, but if you absolutely cannot find it, you can approximate it with a mix of hoisin sauce, fermented bean paste, and a little extra garlic and ginger. Just know the flavor will be close, but not quite the same.
Star anise: If you do not have star anise, you can substitute with a small piece of cinnamon stick or a pinch of five spice powder for warmth.
Dried chili peppers: These can be omitted if you prefer no heat at all
Storage tips
The beauty of any braised dish is that it tastes EVEN better the next day!
Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days. Make sure the beef is fully submerged in the broth to keep it moist.
Freezer: This dish freezes very well. Let it cool completely, then freeze in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently on the stovetop over low heat until warmed through. Add a splash of water or broth if the sauce has thickened too much.
Ingredients
- 2 lb Beef brisket, cubed
- 1 lb Beef tendon
- 1 large Daikon
- 4 tbsp Cooking wine
- 5 slices Ginger
- 5 stalks Green onion
- 5 cloves Garlic
- 2 tbsp Oyster sauce
- 2 tbsp Light soy sauce
- 2 tbsp Dark soy sauce
- 3 tbsp Chuhou sauce
- 2 large Bay leaves
- 3 medium Dried chili pepper
- 1 Star anise
- 1 medium piece Rock sugar
Step by step instructions
1. Prep the ingredients
Cut the brisket and tendon into large cubes. Peel and cut the daikon into chunky pieces. Smash or lightly crush the rock sugar if it is in a large piece.
2. Blanch the meat
Fill a large pot with water and add the 2 stalks green onion, 2 slices of ginger, and 3 tbsp of cooking wine. Add the brisket and tendon, bring to a boil, and cook for 5 minutes. Skim off any foam or impurities from the surface.
3. Rinse and set aside
Remove the brisket and tendon from the blanching water and rinse under cold running water to remove any residue. Set the meat aside and discard the blanching liquid.
4. Fry the aromatics
Heat a little oil in a clean pot over medium heat. Add the green onion, garlic, and ginger and fry until fragrant and slightly softened.
5. Add the meat and seasonings
Return the brisket and tendon to the pot. Add the oyster sauce, light soy sauce, dark soy sauce, chu hou sauce, and cooking wine. Toss everything so the seasonings coat the meat.
6. Add the spices and rock sugar
Add the bay leaves, dried chili pepper, and star anise. Add the rock sugar and toss briefly to melt and combine with the sauces.
7. Add water and simmer
Pour in enough water to just cover the brisket and tendon. Bring to a gentle simmer, then reduce the heat to medium low. Cover with a lid and cook for 1 hour, stirring occasionally and checking the liquid level.
8. Add the daikon
Add the daikon chunks to the pot and continue to simmer, covered, for another 25 minutes, or until the daikon is tender and the meat is fork tender.
9. Finish and thicken
Remove the lid and increase the heat slightly. Simmer a few minutes to reduce and thicken the sauce if needed. Taste and adjust seasoning with a splash more soy sauce or a pinch of salt if desired. Enjoy!
Chinese Braised Beef Brisket
Ingredients
- 2 lb Beef brisket, cubed
- 1 lb Beef tendon
- 1 large Daikon
- 4 tbsp Cooking wine
- 5 slices Ginger
- 5 stalks Green onion
- 5 cloves Garlic
- 2 tbsp Oyster sauce
- 2 tbsp Light soy sauce
- 2 tbsp Dark soy sauce
- 3 tbsp Chuhou sauce
- 2 large Bay leaves
- 3 medium Dried chili pepper
- 1 Star anise
- 1 medium piece Rock sugar
Instructions
- Prep the ingredientsCut the brisket and tendon into large cubes. Peel and cut the daikon into chunky pieces. Smash or lightly crush the rock sugar if it is in a large piece.
- Blanch the meatFill a large pot with water and add the 2 stalks green onion, 2 slices of ginger, and 3 tbsp of cooking wine. Add the brisket and tendon, bring to a boil, and cook for 5 minutes. Skim off any foam or impurities from the surface.
- Rinse and set asideRemove the brisket and tendon from the blanching water and rinse under cold running water to remove any residue. Set the meat aside and discard the blanching liquid.
- Fry the aromaticsHeat a little oil in a clean pot over medium heat. Add the green onion, garlic, and ginger and fry until fragrant and slightly softened.
- Add the meat and seasoningsReturn the brisket and tendon to the pot. Add the oyster sauce, light soy sauce, dark soy sauce, chu hou sauce, and cooking wine. Toss everything so the seasonings coat the meat.
- Add the spices and rock sugarAdd the bay leaves, dried chili pepper, and star anise. Add the rock sugar and toss briefly to melt and combine with the sauces.
- Add water and simmerPour in enough water to just cover the brisket and tendon. Bring to a gentle simmer, then reduce the heat to medium low. Cover with a lid and cook for 1 hour, stirring occasionally and checking the liquid level.
- Add the daikonAdd the daikon chunks to the pot and continue to simmer, covered, for another 25 minutes, or until the daikon is tender and the meat is fork tender.
- Finish and thickenRemove the lid and increase the heat slightly. Simmer a few minutes to reduce and thicken the sauce if needed. Taste and adjust seasoning with a splash more soy sauce or a pinch of salt if desired. Enjoy!
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