Chinese Braised Beef Brisket with Daikon
Chinese Braised Beef Brisket with Daikon is a medium Chinese recipe that serves 4. 350 calories per serving. Recipe by Souped Up Recipes on YouTube.
Prep: 20 min | Cook: 3 hrs 56 min | Total: 4 hrs 31 min
Cost: $41.33 total, $10.33 per serving
Ingredients
- 2 lb Beef Niunan (or beef shank, ribs, silver‑skin trims) (cut into bite‑size pieces; keep silver skin for gelatinous texture)
- 3.5 L Water (2.5 L for blanching, 1 L for braising)
- 5 stalks Scallions (tied into a knot, no need to cut)
- 5 cm Ginger (crushed; about 2 inches)
- 5 cloves Garlic (crushed)
- 3 Bay Leaves
- 1 Cinnamon Stick
- 1 Star Anise
- 4 slices Baizhi (Angelica root) (optional, strong aromatic)
- 2 tbsp Vegetable Oil (for sautéing aromatics)
- 1.5 tbsp Sichuan Doubanjiang (spicy fermented bean paste)
- 4 tbsp Light Soy Sauce
- 0.5 tbsp Dark Soy Sauce (for color)
- 1 tbsp Char Siu Sauce (adds sweetness and umami)
- 1 medium Daikon Radish (peeled and cut into large chunks; carrot can substitute)
Instructions
Blanch the Beef
Place the bite‑size beef pieces in a pot, add 2.5 L water, bring to a rolling boil, skim off the foamy scum, then simmer for 5 minutes. Drain and set the beef aside.
Time: PT10M
Prepare Aromatics
Tie the 5 scallions into a knot. Crush 2 inches of ginger and 5 garlic cloves. Gather bay leaves, cinnamon stick, star anise, and optional baizhi slices.
Time: PT5M
Preheat the Clay Pot
Place the clay pot over medium heat and let it warm for about 1 minute.
Time: PT1M
Sauté Aromatics
Add 2 tbsp vegetable oil, then toss in the tied scallions, ginger, garlic, bay leaves, cinnamon, star anise, and baizhi. Stir until fragrant, about 2–3 minutes.
Time: PT3M
Temperature: medium heat
Add Beef and Seasonings
Return the blanched beef to the pot. Stir for a couple of minutes, then add 1.5 tbsp doubanjiang, 4 tbsp light soy sauce, 0.5 tbsp dark soy sauce, and 1 tbsp char siu sauce. Mix well.
Time: PT3M
Temperature: medium heat
Add Braising Liquid
Pour in 4–5 cups (≈1 L) water, ensuring the beef is fully submerged. Bring to a gentle simmer, then cover and reduce heat to the lowest setting.
Time: PT5M
Long Simmer
Let the pot simmer gently for about 3 hours, checking occasionally that the liquid stays just covering the meat.
Time: PT3H
Temperature: low
Prepare Daikon
About 40 minutes before the end, peel the daikon radish and cut it into large chunks (or use carrot if unavailable).
Time: PT5M
Add Daikon and Finish
Remove the whole aromatics and spices, then add the daikon chunks to the pot. Simmer for an additional 30 minutes until the radish is tender and has absorbed the broth.
Time: PT30M
Temperature: low
Serve
Check seasoning, adjust with a pinch of salt if needed, and serve the braised beef and daikon over steamed white rice or noodles, ladling generous broth on top.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 28 g
- Carbohydrates
- 12 g
- Fat
- 18 g
- Fiber
- 2 g
Dietary info: Gluten, Dairy‑free, Nut‑free
Allergens: Soy, Wheat
Ingredient Substitutions
- Instead of Beef Niunan (or beef shank, ribs, silver‑skin trims): Beef shank, Beef short ribs, Saved silver‑skin trims
- Instead of Scallions: Leeks, Green onions
- Instead of Ginger: Ground ginger (use 1 tsp), Galangal
- Instead of Garlic: Garlic paste (1 tsp), Shallots
- Instead of Bay Leaves: Oregano leaves
- Instead of Cinnamon Stick: Cinnamon powder (¼ tsp)
- Instead of Star Anise: Five‑spice powder (¼ tsp)
- Instead of Baizhi (Angelica root): Celery root, Additional star anise
- Instead of Vegetable Oil: Peanut oil, Canola oil
- Instead of Sichuan Doubanjiang: Thai chili paste (1 tbsp), Miso + chili flakes
- Instead of Light Soy Sauce: Tamari
- Instead of Dark Soy Sauce: Regular soy sauce + a dash of molasses
- Instead of Char Siu Sauce: Hoisin sauce (1 tbsp), Barbecue sauce (1 tbsp)
- Instead of Daikon Radish: Carrot
Equipment Needed
- Clay Pot (or Dutch oven/slow cooker)
- Large Cutting Board
- Chef’s Knife
- Measuring Spoons
- Ladle
- Tongs (optional)
- Fine Mesh Sieve or Skimmer (optional)
Critical Steps — Do Not Skip
- Skim the foam during the initial boil to keep the broth clear.
- Maintain a low, gentle simmer for the 3‑hour braise.
- Keep the silver‑skin pieces; they provide the signature gelatinous texture.
- Remove whole aromatics before adding daikon to avoid bitterness.
Chef Tips from the Video
- If you can source fresh baizhi, it adds an authentic earthy aroma; otherwise, a pinch of five‑spice powder works as a substitute.
- For extra depth, toast the star anise and cinnamon stick briefly before adding them to the pot.
- Tie the scallions with kitchen twine so they can be removed in one piece after infusing.
Troubleshooting
Beef is still tough after 3 hours.
Continue simmering on low heat; the collagen will break down with more time. Ensure the pot stays at a gentle simmer, not a rapid boil.
Broth is too salty.
Add a splash of water or unsalted broth and simmer for a few minutes. You can also add a peeled raw potato to absorb excess salt, then remove it.
Daikon falls apart and becomes mushy.
Cut the daikon into larger chunks and add it no earlier than the last 30 minutes. Check for tenderness before removing.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on low heat.
Freezer: Freeze in freezer‑safe bags for up to 2 months. Thaw overnight in fridge before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The braise improves after a night in the fridge; reheat gently before serving.
- You can braise the beef a day ahead and add fresh daikon just before serving.
Frequently Asked Questions
What is the cultural significance and history of Braised Beef Brisket with Daikon in Cantonese cuisine?
Braised beef brisket (Niunan) with daikon is a classic Cantonese comfort food, traditionally served during cooler months. The slow‑cooked, gelatinous texture reflects Cantonese love for tender, soupy dishes that warm the body and showcase the skill of extracting flavor from tougher cuts.
What are the traditional regional variations of Braised Beef Brisket with Daikon within Chinese cuisine?
In Guangdong, the broth is lighter and flavored with star anise and baizhi, while in Shanghai the same dish may use soy‑based dark broth and add Shaoxing wine. Northern Chinese versions often include carrots instead of daikon and use more soy sauce for a richer color.
How is Braised Beef Brisket with Daikon traditionally served in Cantonese households?
It is typically served hot in a shallow bowl alongside steamed white rice, allowing the broth to be sipped. Some families also ladle the meat and daikon over noodles, making a hearty noodle soup.
On what occasions or celebrations is Braised Beef Brisket with Daikon traditionally associated in Cantonese culture?
The dish is popular during Lunar New Year and family reunion meals because its rich, warming qualities symbolize prosperity and togetherness. It is also a go‑to comfort dish on chilly winter evenings.
What makes Braised Beef Brisket with Daikon special or unique in Cantonese cuisine?
The inclusion of silver‑skin trims gives the broth a silky, gelatinous mouthfeel that is prized in Cantonese cooking. The balance of sweet (char siu sauce), salty (soy), and aromatic spices creates a layered flavor profile rarely found in quick stir‑fries.
What are the authentic traditional ingredients for Braised Beef Brisket with Daikon versus acceptable substitutes?
Authentic ingredients include Niunan (belly‑area beef with silver skin), baizhi root, star anise, and Cantonese char siu sauce. Acceptable substitutes are beef shank or short ribs for the meat, carrot for daikon, and five‑spice powder if baizhi is unavailable.
What other Cantonese dishes pair well with Braised Beef Brisket with Daikon?
It pairs beautifully with simple steamed bok choy, lotus root stir‑fry, or a light shrimp and egg noodle soup. A side of pickled mustard greens adds a refreshing contrast.
How has Braised Beef Brisket with Daikon evolved over time in Cantonese cooking?
Historically, the dish was cooked over low charcoal in clay pots. Modern home cooks often use electric slow cookers or Dutch ovens, and some add a splash of Shaoxing wine for extra depth, but the core technique of long, gentle braising remains unchanged.
What are the most common mistakes to avoid when making Braised Beef Brisket with Daikon at home?
Common errors include boiling the broth too vigorously, which toughens the meat; removing the aromatics too early, losing flavor; and adding the daikon too soon, causing it to disintegrate. Keep the heat low and add the radish only in the last half hour.
Why does this Braised Beef Brisket with Daikon recipe use a clay pot instead of a regular saucepan?
A clay pot retains and distributes heat evenly, creating a gentle, steady simmer that breaks down collagen without scorching. While a Dutch oven works, the thick walls of a clay pot mimic traditional Cantonese cooking vessels for optimal texture.
What does the YouTube channel Souped Up Recipes specialize in?
The YouTube channel Souped Up Recipes focuses on easy‑to‑follow, authentic Asian home‑cooking tutorials, especially Chinese comfort foods, with an emphasis on clear technique explanations and affordable ingredient swaps.
Last updated: August 20, 2026
