Braised Beef Brisket

Braised Beef Brisket (红烧牛腩)

Braised Beef Brisket is one of my father-in-law’s favourite dishes. He always ordered this dish whenever he visited us.  We love this dish too – we like the super tender meat in the very flavoursome sauce. It is also delicious when added to egg noodles or rice noodles. This is my version of Braised Beef Brisket.

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Note: In Hong Kong, beef brisket and tendon are served in a clear beef broth or in a curry sauce. The famous Kau Kee at Gough Street is a ‘must-visit’ eatery for beef brisket noodles. Be prepared to wait in a long line to try their most amazing beef brisket.


  • 1 kg beef brisket
  • 1 Tbsp garlic (minced)
  • 6 slices ginger
  • 1 Tbsp fried onion
  • 1/4 cup Chu Hou paste
  • 1/2 tsp five spice powder
  • 1 cup chicken stock
  • 1 cup of water
  • 2 aniseed
  • 2 inch cinnamon stick
  • 5 cardamon seeds
  • 1 dried orange peel
  • 1 Tbsp cooking wine
  • 2 Tbsp oyster sauce
  • 1 Tbsp soya sauce
  • 30 gm rock sugar


1. Boil the beef brisket in water for 5 mins.

2. Remove and wash the beef brisket under the tap. Cut into chunks.

3. Heat 1 Tbsp oil in a deep pot. Add garlic, ginger and fry till fragrant.

4. Add fried onion and Chu Hou paste and fry over low heat. Add five-spice powder.

5. Add the beef brisket and stir well to fully coat the beef brisket.

6. Add aniseed, cinnamon stick, cardamon seeds and dried orange peel.

7. Add 1 cup of chicken stock and 1 cup of water.

8. Add seasoning (oyster sauce, soya sauce, rock sugar and cooking wine). Taste the broth and adjust seasoning to your taste.

9. Bring the mixture to a boil and then simmer for an hour, till beef becomes tender.




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