Braised Beef Brisket with Daikon (蘿蔔炆牛腩)

Last updated: 01 July 2025

Braised beef brisket with daikon, known as 蘿蔔炆牛腩 (luó bo mén niú nǎn) in Chinese, is a classic Cantonese comfort dish often found in Hong Kong style restaurants. It features tender beef brisket slow-cooked with aromatic spice, soy sauces, and fermented bean curd, with chunks of daikon radish that absorb the rich and savoury broth.

This dish embodies the heart of Cantonese braising, balancing savoury umami with gentle sweetness and subtle spices. It’s often enjoyed over rice or egg noodles, particularly during cooler months when a warm, hearty stew brings comforting warmth to the table.

Ingredients

• Beef brisket has the perfect balance of meat and connective tissue that breaks down into tender, gelatine-rich bites after long simmering. This cut is classic in Cantonese braised beef dishes, giving you deep flavour and rich broth.
• White daikon radish soaks up the braising liquid, becoming tender and subtly sweet. It balances the rich beef and adds freshness to the dish.
• Ginger cuts through the richness of the beef, adding warmth and aroma to the broth.
• Spring onions lend mild sweetness and fragrance as they simmer in the broth.
• Rock sugar adds subtle sweetness and a glossy finish to the sauce. Rock sugar is traditional in many Chinese braises for its clean, rounded sweetness.
• Shaoxing wine helps remove any gamey flavour from the beef and adds a deep umami base.
• Soy sauce provides saltiness and savoury depth to the broth.
• Dark soy sauce is used mainly for its rich, dark colour. It gives the dish a beautiful braised hue.
• Oyster sauce adds body, mild sweetness, and extra umami complexity to the braising liquid.
• Fermented bean curd (南乳) is a classic ingredient in Cantonese braises. It adds a subtle earthy depth and slight fermentation funk that enriches the broth.
• Star anise adds gentle liquorice-like fragrance that pairs well with beef.
• Dried tangerine peel (陳皮) is a traditional Cantonese touch that adds subtle citrus aroma and balances the heavier flavours.
• Water forms the braising liquid base, allowing all the flavours to meld into a rich, comforting broth.

Instructions

1. Cut and blanch the beef
   • Cut brisket into 3-4cm chunks for even cooking.
   • Bring water to a boil, add beef, boil 2-3 mins until scum rises.
   • Drain and rinse to remove impurities and ensure a clean broth later.
2. Prepare aromatics
   • Slice ginger, cut spring onions, and rinse daikon.
   • Peel daikon and cut into thick chunks so they hold shape during braising.
3. Caramelise sugar and sauté aromatics
   • Heat oil in pot or clay pot.
   • Add ginger, spring onions, and rock sugar.
   • Let the sugar melt and lightly caramelise for depth.
4. Add beef and seasonings
   • Add blanched beef, stir to coat.
   • Add Shaoxing wine, light and dark soy sauce, oyster sauce, fermented bean curd, star anise, and tangerine peel.
   • Stir well so flavours absorb into beef.
5. Braise
   • Add enough water to just cover the meat.
   • Bring to boil, lower to simmer.
   • Cover and braise 1.5-2hrs until beef is tender and sauce is rich.
6. Add daikon
   • Add daikon chunks.
   • Simmer another 40 mins until daikon is tender and translucent.
7. Finish
   • Skin excess fat for a cleaner broth.
   • Taste and adjust with a bit of salt or soy sauce if needed.
   • Remove aromatics if desired.
   • Serve hot over steamed rice and enjoy!

Braised Beef Brisket with Daikon

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Course: Main Course

Cuisine: Chinese

Servings: 3 servings

Ingredients

• 600 g beef brisket cut into 3-4cm chunks
• 500 g white daikon radish peeled and cut into thick chunks
• 6-8 slices ginger
• 2 stalks spring onions chopped into large segments
• 1 tbsp rock sugar
• 2 tbsp Shaoxing wine
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 small cube fermented bean curd 南乳
• 2 pieces star anise
• 1 small piece dried tangerine peel 陳皮
• water enough to cover meat

Instructions

• Cut brisket into 3-4cm chunks.
  600 g beef brisket
• Bring a pot of water to boil. Add beef chunks and boil for 2–3 minutes. Drain and rinse clean.
• In a clean pot or clay pot, heat a little oil. Add ginger, spring onions, and rock sugar. Let the sugar melt and lightly caramelise.
  6-8 slices ginger, 2 stalks spring onions, 1 tbsp rock sugar
• Add beef and stir-fry briefly.
  600 g beef brisket
• Add Shaoxing wine, soy sauces, oyster sauce, fermented bean curd, and other spices.
  2 tbsp Shaoxing wine, 2 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 small cube fermented bean curd, 2 pieces star anise, 1 small piece dried tangerine peel
• Pour in water to just cover the meat. Bring to a boil, then lower to a simmer.
  water
• Cover and braise for 1.5-2 hours until beef is very tender.
• Add the radish chunk. Simmer for another 30-40 minutes until daikon is translucent and tender.
  500 g white daikon radish
• Taste and adjust with a bit of salt or soy sauce if needed. Remove excess fat.
• Serve hot with rice or noodles!