Chinese🥩 Meat

Cantonese Brisket Pot

Name: Cantonese Brisket Pot
Total time: 2 h 30 min
Cuisine: Chinese
Ingredients: 1 kg beef brisket (or beef plate); 2½ tbsp Minsi paste (ground bean sauce or Japanese red miso); 1 piece red fermented tofu; ½ tbsp hoisin sauce; 1 tbsp sesame paste or peanut butter; 1 tbsp granulated sugar; 1 tbsp water; 1 tbsp peanut oil; 4 cloves garlic cloves; 2 pieces shallots; 1 inch slice ginger; 1 tbsp peanut oil; 1 tbsp Shaoxing wine (liaojiu); 1½ liters hot boiled water; 1 piece star anise; ½ piece cinnamon stick; ½ tsp fennel seed; 1 piece dried aged tangerine peel; 1 tsp sugar (for seasoning); ½ tsp salt; ¼ tsp MSG; 1 piece shallots (for restaurant-style serving); 2 cloves garlic cloves (for restaurant-style serving); ~1-2 tbsp peanut oil (for restaurant-style serving); ~¼ cups Chinese celery or cilantro

⏱ 150 min

A classic Cantonese braised beef brisket featuring a rich, savory sauce infused with fermented flavors. This versatile dish serves as a centerpiece for a Cantonese meal and can be enjoyed in multiple ways—served straight from the pot, over noodles, paired with vegetables, or as a hotpot base.

Adapted from a video by Chinese Cooking Demystified

Watch on YouTube

Ingredients

beef brisket (or beef plate)1 kg
Minsi paste (ground bean sauce or Japanese red miso)2½ tbsp
red fermented tofu1 piece
hoisin sauce½ tbsp
sesame paste or peanut butter1 tbsp
granulated sugar1 tbsp
water1 tbsp
peanut oil1 tbsp
garlic cloves4 cloves
shallots2 pieces

Steps

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1
Cut the beef brisket into approximately 1-inch cubes.
2
Toast the beef cubes in a dry wok over medium heat for about 10 minutes until they begin to shrink and the edges brown.
3
Mix together the Minsi paste, red fermented tofu, hoisin sauce, sesame paste, sugar, and water until well combined, then set aside.
4
Rinse the wok, then heat with peanut oil over medium heat. Fry the smashed garlic, shallots, and ginger slices for about 1 minute until the garlic begins to brown.
5
Add the mixed sauce and stir quickly. Drizzle oil around the sides of the wok and reduce heat to low. Once the oil has separated from the sauce (about 1-2 minutes), add the toasted beef.
6
Stir-fry the beef and sauce together over high heat for about 1 minute, then swirl in the Shaoxing wine.
7
Pour in about 1.5 liters of hot boiled water (or about half an inch above the beef). Add the star anise, cinnamon stick, fennel seed, and the prepared tangerine peel that has been soaked and cleaned. Mix well and transfer to a braising pot.
8
Cover the pot and braise over medium-low heat for about 2 hours until the beef is tender enough to pierce easily with a chopstick.
9
Once the beef is tender, season with sugar, salt, and MSG to taste.
10
For restaurant-style serving: In a smaller clay pot over medium heat, fry sliced shallot and garlic in a bit of oil until fragrant (about 30 seconds). Layer the braised beef stew on top, cover, and bring to a rapid boil. Once steaming, sprinkle with cilantro or celery, re-cover, and swirl Shaoxing wine over the lid for extra fragrance.

Cantonese Brisket Pot

Ingredients

Steps

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