---
title: "Cantonese-Style Braised Beef Brisket with Daikon Radish (广式萝卜牛腩)"
description: "This is a Cantonese home-style braised dish. The beef brisket is tender and full of flavor, while the daikon radish absorbs the rich broth, becoming sweet and savory. The overall taste is savory with a lingering sweetness. It is rich in high-quality protein and dietary fiber, making it appetizing and easy to digest."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_guang-shi-luo-bo-niu-nan.jpg"
url: "https://cookbook.cn-trending.com/r/meat_dish_guang-shi-luo-bo-niu-nan/"
---

# Cantonese-Style Braised Beef Brisket with Daikon Radish

**广式萝卜牛腩 · guǎng shì luó bo niú nǎn**

> Time: 2 h 30 min · Difficulty: Hard · Calories: 483 kcal · Serves: 4 servings · Category: [Meat](https://cookbook.cn-trending.com/c/meat_dish/) (荤菜)

This is a Cantonese home-style braised dish. The beef brisket is tender and full of flavor, while the daikon radish absorbs the rich broth, becoming sweet and savory. The overall taste is savory with a lingering sweetness. It is rich in high-quality protein and dietary fiber, making it appetizing and easy to digest.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_guang-shi-luo-bo-niu-nan.jpg)

## Ingredients

- 500 g Beef brisket (牛腩) — per serving
  - Tip: Choose brisket with sinew for a richer texture.
- 1 stalk Daikon radish (白萝卜) — per serving
  - Tip: Choose radish with smooth skin that feels heavy for a sweeter taste.
- 8 slices Ginger slices (姜片) — per serving
  - Tip: Old ginger is better at removing fishiness.
- 5 slices Garlic cloves (蒜瓣) — per serving
  - Tip: Regular garlic is fine.
- 1 bunch Scallion (葱) — per serving
  - Tip: Used for tying a scallion knot.
- 2 slices Star anise (八角) — per serving
  - Tip: Dry and whole.
- 1 small piece Cassia bark (桂皮) — per serving
  - Tip: Strongly aromatic.
- 2 pieces Dried red chili (干辣椒) — per serving
  - Tip: Adjust to personal taste.
- 2 slices Bay leaves (香叶) — per serving
  - Tip: Essential for enhancing aroma.
- 1 piece Red fermented tofu (南乳) — per serving
  - Tip: Key to Cantonese flavor; also known as red fermented tofu.
- 30 g Chu hou paste (柱侯酱) — per serving
  - Tip: The soul sauce for braising beef and lamb.
- 15 g Oyster sauce (蚝油) — per serving
  - Tip: Used to enhance umami.
- 15 g Soy sauce (酱油) — per serving
  - Tip: Regular light soy sauce for seasoning is fine.
- 10 g Rock sugar (冰糖) — per serving
  - Tip: Adds brightness and a sweet aftertaste; can be substituted with white sugar.
- 5 g Salt (盐) — per serving
  - Tip: Fine-tune at the end based on the saltiness of the sauce.
- 15 g Dark soy sauce (老抽) — per serving
  - Tip: Mainly used for color.

## Tools

Wok, Stockpot, Cleaver / chef's knife, Cutting board, Seasoning bowl

## Method (9 steps)

1. **Prepare the Daikon Radish** — Wash and peel the daikon radish, then cut it into rolling-knife chunks and set aside.
   - Duration: 3 min
   - Tip: Do not cut the chunks too small, or they will fall apart during long cooking.
   ![Step 1: Prepare the Daikon Radish](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_guang-shi-luo-bo-niu-nan/step_1.jpg)
2. **Blanch the Beef Brisket** — Place the whole piece of beef brisket in cold water, add 2 ginger slices and a scallion knot, then bring to a boil and simmer for 5-10 minutes, skimming off any foam.
   - Duration: 10 min
   - Tip: Blanching the whole piece helps retain the meat's aroma.
   ![Step 2: Blanch the Beef Brisket](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_guang-shi-luo-bo-niu-nan/step_2.jpg)
3. **Cut the Beef Brisket** — Remove the blanched beef brisket from the water and cut it into chunks of your preferred size.
   - Duration: 3 min
   - Tip: Blanched beef brisket will barely shrink during subsequent braising.
   ![Step 3: Cut the Beef Brisket](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_guang-shi-luo-bo-niu-nan/step_3.jpg)
4. **Mix the Sauce** — Combine red fermented tofu, Hou sauce, soy sauce, oyster sauce, rock sugar, and salt in a bowl and mix well.
   - Duration: 2 min
   - Tip: If rock sugar is inconvenient to dissolve, you can substitute white sugar.
   ![Step 4: Mix the Sauce](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_guang-shi-luo-bo-niu-nan/step_4.jpg)
5. **Stir-Fry the Beef Brisket** — Heat oil in a wok, sauté ginger slices and garlic cloves until fragrant, then add the beef brisket and stir-fry until the surface is dry. Pour in the prepared sauce and stir-fry until fragrant. You may add a little dark soy sauce for color.
   - Duration: 5 min
   - Tip: Stir-frying out the moisture helps the sauce penetrate better.
   ![Step 5: Stir-Fry the Beef Brisket](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_guang-shi-luo-bo-niu-nan/step_5.jpg)
6. **Add Hot Water** — Pour enough hot water into the wok to cover the beef brisket.
   - Duration: 1 min
   - Tip: You must use hot water; cold water will cause the beef fibers to contract and become tough.
   ![Step 6: Add Hot Water](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_guang-shi-luo-bo-niu-nan/step_6.jpg)
7. **Braise on Low Heat** — Transfer the beef brisket and broth to a stockpot, add cassia bark, star anise, bay leaves, and dried red chili, bring to a boil, then reduce to low heat and braise for about 2 hours.
   - Duration: 120 min
   - Tip: Monitor the water level during cooking to prevent the pot from drying out.
   ![Step 7: Braise on Low Heat](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_guang-shi-luo-bo-niu-nan/step_7.jpg)
8. **Add the Daikon Radish** — When the beef brisket is half tender, add the daikon radish chunks and continue braising for 30 minutes.
   - Duration: 30 min
   - Tip: The daikon radish will release water, so no extra water is needed at this point.
   ![Step 8: Add the Daikon Radish](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_guang-shi-luo-bo-niu-nan/step_8.jpg)
9. **Reduce the Sauce and Finish** — Once the daikon radish is translucent and tender, adjust the seasoning to taste and serve.
   - Duration: 2 min
   - Tip: You can finish on high heat to slightly reduce the sauce for a richer flavor.
   ![Step 9: Reduce the Sauce and Finish](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_guang-shi-luo-bo-niu-nan/step_9.jpg)

## Tips

- Blanch the beef brisket before cutting it into chunks; it will barely shrink during braising.
- If you run out of rock sugar, you can substitute white sugar for a similar effect.
- If you prefer a deep red, rich color, you can increase the proportion of dark soy sauce.
- If you follow this guide and find any issues or areas for improvement, please submit an Issue or Pull Request.

## Overview image

![Cantonese-Style Braised Beef Brisket with Daikon Radish — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/other_guang-shi-luo-bo-niu-nan_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/meat_dish/广式萝卜牛腩/广式萝卜牛腩.md

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---

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