Hong Kong Chu Hou Braised Brisket

Cooking Time

Preparation Time : 30

Cook Time : 120

Total Time : 150


Serves 4

  • Oil 1 tbsp

  • Sliced Ginger 20 gms

  • Spring Onions (Each part cut into about 10 cm in length) 30 gms

  • Minced Garlic 1 tbsp

  • Star Anise 3 piece

  • Dried Orange Peel 4 gms

  • Bay Leaves 3 piece

  • Cinnamon Bark 1 piece

  • Beef Brisket (Cube can replace with Chuck or other part of the beef) 500 gms

  • Tendon (Optional) 100 gms

  • Rice Wine 200 ml

  • Water (more if required) 1 litre

  • White Radish (cubed) 200 gms

  • Carrot (cubed) 100 gms

  • For Seasonings:Chu Hou Sauce 2 tbsp

  • Nan Ru (preserved beancurd) 1 piece

  • Peanut Butter 1 tbsp

  • Sugar 1 tbsp

  • Five Spices Powder 1/4 tsp

  • Dark Soya Sauce 1 tsp

  • For Garnish: Chopped Spring Onions 5-6 nos


  • 01

    Heat a pot/deep pan under medium heat and toast the herbs (cinnamon, star anise, bay leaves and orange peel) until fragrance

  • 02

    Add in oil and saute in spring onions, ginger, garlic until fragrant

  • 03

    Add in cubed beef and sear until the outer layer of the beef is cooked

  • 04

    If adding tendon, start cooking the tendon in separate pot of boiling water an hour half earlier as tendon takes longer to cook

  • 05

    Drained and add in together with the beef cubes at this stage

  • 06

    After searing, add in all the seasonings and stir fry together with the beef

  • 07

    Add in rice wine, water and bring it to boil

  • 08

    When boiled, lower the heat to medium low, cover with lid and allow it to simmer for 2 hours or until the beef and tendon (if using) soften

  • 09

    Stir and check occassionally to ensure that the beef is not sticking to the bottom of the pan

  • 10

    Add more water if required

  • 11

    Half an hour before the beef is ready (i

  • 12


  • 13

    one and half hour into cooking add in the radish and carrot) and continue to simmer

  • 14

    The sauce should thicken when the beef if ready

  • 15

    If the sauce is too diluted, turn up the heat and allow the water to evaporate to the consistency and taste you preferred

  • 16

    Transfer to a serving dish and sprinkle with lots of chopped spring onions

  • 17

    Serve with rice or noodles



Please Login to comment

Shilpa Gopi

01 years ago.

I am dying over this.so inspiring

Link copied