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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. Blanch beef shin chunks in boiling water for 5 minutes to remove impurities. Drain and rinse thoroughly under cold water. Set aside.
2. 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.
3. Add Chu Hou paste, star anise, and dried tangerine peel. Stir-fry for 1 minute until aromatic.
4. 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.
5. 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.
6. Adjust seasoning if necessary. Garnish with remaining chopped scallions before serving hot.

Related recipes

More Hong Kong recipesBeef recipes

Stir-fried Long Beans with Preserved Olive Vegetables and Minced Garlic Roast Duck Rice Yuenyeung Money Bag Tripe Stir-fried Spring Vegetables with Bean Sprouts, Crispy Garlic and Salted Fish Stir-fried Beef with Broccoli in Oyster Sauce