Chu Hou Beef Brisket

Chu Hou Beef Brisket is a classic Cantonese braise. Chu Hou sauce, fermented bean curd, and warm spices create a deep, layered aroma. Slow cooking turns the brisket tender and richly flavored without being heavy.

Ingredients

Main

• Beef brisket 1.75kg

Spices

Sauce

Other

• Ginger, chopped
• Garlic cloves, peeled
• Water
• Salt/light soy to finish
• Daikon or potatoes (optional)

Instructions

1. Blanch the brisket

Start the brisket in cold water, bring to a boil, cook 2-3 minutes, then rinse clean and cut into large chunks.

2. Mix sauces

• Combine Chu Hou sauce, char siu sauce, and oyster sauce.
• Mash the fermented bean curd.
• Mix Shaoxing wine and baijiu.

3. Bloom the spices

Heat oil, then add ginger, garlic, and bird's eye chili. Add bay leaves, peppercorns, star anise, dried chili, cloves, and licorice. Stir over low heat until fragrant.

Keep the heat low to avoid burning the spices.

4. Fry the sauces

Add fermented bean curd and doubanjiang, then stir in rock sugar until melted.

5. Brown the brisket

Add brisket and stir until lightly browned. Pour in the wine mixture along the pan edge and stir over high heat until the alcohol cooks off and the aroma blooms.

6. Braise

Add the mixed sauces and dark soy. Stir until the sauce thickens slightly, then transfer to a cast-iron pot or pressure cooker and add enough water to cover.

• Cast-iron pot: simmer 3 hours
• Pressure cooker: 40 minutes after full pressure

7. Adjust seasoning

Taste and adjust with salt or light soy. Add daikon or potatoes if desired and simmer until tender.

Tips

• Do not scorch the spices: burnt spices will turn the braise bitter.
• Deglaze with wine: pour around the edge to release aroma.
• Cook until tender: a chopstick should slide in with little resistance.

Result

Deeply savory, glossy brisket with a rich Chu Hou aroma, perfect over rice or noodles.