Stewed beef brisket

"I have discovered how most Cantonese chefs maintain the quality of their beef brisket stew"

Posted on Apr. 19, 2017
By Editor

I have discovered how most Cantonese chefs maintain the quality of their beef brisket stew – a portion of the previous stew is always retained and added to the new batch to ensure that the sauce continues to taste like the original. As for my version, the secret ingredient is peanut butter!



  • 1kg beef brisket
  • 1 tbsp cooking oil
  • 5 cloves garlic, peeled and chopped
  • 4 thick slices ginger, peeled
  • 3 star anise
  • 3 cinnamon sticks
  • 10 white peppercorns
  • 1 cube red fermented bean curd
  • 2 pieces tangerine peel, soaked and cut into strips
  • 1L water
  • seasoning
  • ½ tbsp chu hou paste
  • 1 tbsp oyster sauce
  • ½ tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • ½ tbsp sugar
  • 1 tbsp peanut butter


Step 1

Blanch beef brisket in a large pot of boiling water for about 8 mins to remove any impurities. Drain and set aside.

Step 2

Heat oil in a saucepan over medium heat. Add garlic and ginger and stir-fry until fragrant. Add star anise, cinnamon, white peppercorns, red fermented bean curd and tangerine peel. Add blanched beef brisket and water.

Step 3

Add ingredients for seasoning and mix well. Cover with a lid, turn to low heat and simmer for 2½ hrs.

Step 4

Add radish and top up with enough water to cover meat and radish. Replace cover and continue to simmer for another 1 hr until radish is tender.

Step 5

Dish out and garnish as desired. Serve as part of a meal.


Chu hou paste is a popular condiment used in Cantonese cooking. It is made from fermented soy beans, white fermented bean curd, garlic, ginger and spices and adds that extra depth of flavour to stewed dishes like this one. Chu hou paste is available in the paste and marinade section of some supermarkets.    

Recipe by Chef Benny Se Teo

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