Braised Beef Shin with Chu Hou Paste and Radish柱侯蘿蔔炆牛𦟌
Succulent beef shin slow-braised to perfection with aromatic Chu Hou paste and tender daikon radish, creating a rich and deeply flavorful Cantonese classic.
01Ingredients
- 700g beef shin, cut into 3-4 cm chunks
- 500g daikon radish, peeled and cut into 3 cm chunks
- 30g ginger, sliced
- 2 stalks scallions, cut into 5 cm lengths
- 3 tbsp Chu Hou paste
- 2 star anise
- 1 piece dried tangerine peel (about 5cm), soaked and scraped clean
- 10g rock sugar
- 1 tbsp Shaoxing wine
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 700ml water or beef broth
- 2 tbsp vegetable oil
Nutrition (per serving)385kcal
- Protein32.5g
- Carbs18.2g
- Fat19.8g
Fiber 2.1 gSodium 728 mg
02Steps
- Blanch beef shin chunks in boiling water for 5 minutes to remove impurities. Drain and rinse thoroughly under cold water. Set aside.
- Heat vegetable oil in a large pot or claypot over medium heat. Add sliced ginger and the white parts of scallions, stir-fry until fragrant.
- Add Chu Hou paste, star anise, and dried tangerine peel. Stir-fry for 1 minute until aromatic.
- Add the blanched beef shin to the pot. Stir in Shaoxing wine, light soy sauce, dark soy sauce, rock sugar, and water/beef broth. Bring to a boil.
- Reduce heat to low, cover, and simmer for 60 minutes. Then add the daikon radish chunks and continue to simmer for another 45-60 minutes, or until beef and radish are tender.
- Adjust seasoning if necessary. Garnish with remaining chopped scallions before serving hot.
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