How to Make Chu Hou Beef Brisket

Finished Chu Hou Beef Brisket Chu Hou Beef Brisket with Rice

A Cantonese dish known for its savory aroma, appetizing color, nourishing qualities, and excellent texture that leaves one craving more. It takes only 1 hour in a pressure cooker, otherwise, it needs to be stewed for 3 hours.

Estimated Cooking Difficulty: ★★★★

Essential Ingredients and Tools

Stewing pot, Pressure cooker (optional, but highly recommended!)
Beef brisket (Keng Nan cut, which includes tendons, is preferred)
Chu Hou paste (core sauce), Pixian doubanjiang (broad bean paste), Nanru (fermented bean curd), Char Siu sauce (optional), Oyster sauce, Dark soy sauce, Light soy sauce
Huadiao wine, Baijiu (Chinese white liquor)
Bay leaves, Sichuan peppercorns, Star anise, Dried chili peppers, Cloves, Licorice root, Dried chili peppers, Millet peppers (optional), Ginger, Garlic

Measurements

The following quantities are for two servings:

Beef brisket: 500-600g
Ginger: 30g
Garlic: half a head
Millet peppers: 1 (adjust quantity according to taste)
Bay leaves: 2 leaves
Sichuan peppercorns: 0.5g
Star anise: 2 pieces
Dried chili peppers: 3 (adjust quantity according to taste)
Cloves: 3 pieces
Licorice root: 2 slices
Nanru (fermented bean curd): 2 blocks
Pixian doubanjiang (broad bean paste): 15g
Rock sugar: 10g
Huadiao wine: 10g
Baijiu (Chinese white liquor): 20g
Chu Hou paste: 50g
Oyster sauce: 20g
Dark soy sauce: 5g
Light soy sauce: 60g
Char Siu sauce: 20g

Instructions

Prepare the auxiliary ingredients first:
Bowl 1: Cut ginger into 1.5cm x 1.5cm cubes, peel half a head of garlic, and if using millet peppers, cut them into 1cm segments.
Bowl 2: Add 2 bay leaves, 0.5g Sichuan peppercorns, 2 star anise, 3 dried chili peppers, 3 cloves, and 2 slices of licorice root.
Bowl 3: Add 2 blocks of Nanru (fermented bean curd).
Bowl 4: Add 15g Pixian doubanjiang (broad bean paste).
Bowl 5: Add 10g rock sugar.
Bowl 6: Pour in 10g Huadiao wine and 10g Baijiu (Chinese white liquor).
Bowl 7: Add 50g Chu Hou paste, 20g oyster sauce, 20g Char Siu sauce, 5g dark soy sauce, and 60g light soy sauce.
Do not slice the beef; place it directly into a pot of cold water, bring to a boil over high heat, and remove the beef when the water boils.
After rinsing off impurities from the surface of the beef, cut it into 4cm x 4cm x 4cm cubes. Drain the water and set aside in a bowl.
Heat oil in a wok over high heat. Add the contents of Bowl 1 (ginger, garlic, millet chili) and stir-fry until fragrant.
Reduce heat to medium-low. Add the contents of Bowl 2 (spices), stir-fry evenly for about 30 seconds.
Reduce heat to medium-low. Add the contents of Bowl 3 (fermented bean curd), and use a spatula to crush the fermented bean curd.
Reduce heat to medium-low. Add the contents of Bowl 4 (doubanjiang/fermented broad bean paste), stir-fry evenly for about 30 seconds.
Reduce heat to medium-low. Add the contents of Bowl 5 (rock sugar), stir-fry until the sugar melts.
Reduce heat to medium-low. Add the beef brisket and stir-fry until the beef is evenly coated with color.
Increase heat to high. Pour the contents of Bowl 6 (cooking wine) along the side of the wok. Stir-fry quickly until the surface of the beef is slightly browned and caramelized.
Pour in the contents of Bowl 7 (sauce mixture). Stir-fry quickly, watching the liquid at the bottom. Continue stir-frying until small bubbles constantly appear and the sauce thickens slightly.
Transfer all ingredients from the wok into a separate braising pot or pressure cooker. Add enough water to submerge the ingredients.
Choose the braising time based on the pot used:
a. Regular braising pot: Simmer on low heat for 3 hours.
b. Pressure cooker: Cook under pressure for 40 minutes.
After the time is up, open the lid and adjust the seasoning. If it needs more saltiness, add salt or light soy sauce (add in small amounts, tasting continuously until the desired flavor is achieved). If it needs more sweetness, add sugar similarly.
Once seasoned, remove the beef brisket from the pot.
If you wish to include radish or potatoes, peel them and slice them into 2cm thick pieces. Add them to the pot and cook for 10-15 minutes (or until you reach your preferred texture). If using a pressure cooker, cook under pressure for 5 minutes.
Remove the radish/potatoes and beef brisket from the pot and place them together.
Strain the sauce and pour it into a serving bowl.