🇨🇳 China · Food
Braised Beef Brisket with Radish
By eatmundo · July 12, 2026
🇨🇳 CNA comforting Cantonese classic where succulent beef brisket is slowly braised until fork-tender alongside sweet, absorbing daikon radish. The deep, savory sauce is perfect when ladled over steamed white rice.
Ingredients
check them off as you prepareHow to Make It
- 1
Blanch 1kg of beef brisket in boiling water for 5 minutes to remove impurities, then drain.
- 2
Heat a large heavy-bottomed pot over medium heat and sauté 3 slices of ginger and 2 stalks of scallion until fragrant.
- 3
Add the beef to the pot and sear for 3 minutes until slightly browned on all sides.
- 4
Pour in 1.5 liters of water, add 3 star anise and 30ml of soy sauce, then bring to a boil.
- 5
Reduce heat to low, cover, and simmer for 90 minutes until the meat begins to soften.
- 6
Add 500g of peeled and cubed radish to the pot, ensuring it is submerged in the broth.
- 7
Continue to simmer for another 30 minutes, or until the radish is translucent and tender.
- 8
Increase heat to medium-high for 5 minutes to slightly reduce and thicken the sauce.
- 9
Season with a pinch of salt to taste before serving hot in a deep ceramic bowl.
Frequently Asked Questions
Which cut of brisket is best for braising?+
The point cut is preferred for its higher fat content, which ensures the meat remains tender and succulent during the long braising process.
Should I peel the radish before adding it to the pot?+
Yes, peeling the radish removes the tough outer skin and allows the vegetable to better absorb the savory juices of the beef braising liquid.
How long does it take for the beef to reach the ideal tenderness?+
For optimal results, braise on low heat for 2 to 2.5 hours, or until the beef pulls apart easily with a fork.
Can I add the radish at the same time as the beef?+
No, add the radish only during the last 30 to 45 minutes of cooking to prevent it from becoming mushy or disintegrating into the broth.
🇨🇳 CNMundo Match
This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines.
