---
title: "Zhu Hou Beef Brisket (柱候牛腩)"
description: "This is a classic Cantonese-style dish with a rich meat aroma and a glossy red color. The tender, sinewy Beef Brisket is soft and deeply flavored, offering a satisfying texture. It is rich in high-quality protein and collagen, making it nourishing and warming. While it requires some patience, using a Pressure Cooker can greatly reduce the cooking time, making it more beginner-friendly."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_zhu-hou-niu-nan.jpg"
url: "https://cookbook.cn-trending.com/r/meat_dish_zhu-hou-niu-nan/"
---

# Zhu Hou Beef Brisket

**柱候牛腩 · zhù hòu niú nǎn**

> Time: 3 h · Difficulty: Hard · Calories: 980 kcal · Serves: 2 servings · Category: [Meat](https://cookbook.cn-trending.com/c/meat_dish/) (荤菜)

This is a classic Cantonese-style dish with a rich meat aroma and a glossy red color. The tender, sinewy Beef Brisket is soft and deeply flavored, offering a satisfying texture. It is rich in high-quality protein and collagen, making it nourishing and warming. While it requires some patience, using a Pressure Cooker can greatly reduce the cooking time, making it more beginner-friendly.

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

## Ingredients

- 500-600 g Beef brisket (牛腩) — per serving
  - Tip: Choose flank brisket with sinew.
- 50 g Chu hou paste (柱候酱) — per serving
  - Tip: Core sauce ingredients.
- 15 g Pixian broad bean chili paste (郫县豆瓣酱) — per serving
  - Tip: Adds sauce aroma and a mild spiciness.
- 2 pieces Red fermented tofu (南腐乳) — per serving
  - Tip: Provides a unique salty-umami flavor.
- 20 g Oyster sauce (蚝油) — per serving
  - Tip: Enhances umami.
- 5 g Dark soy sauce (老抽) — per serving
  - Tip: For coloring.
- 60 g Light soy sauce (生抽) — per serving
  - Tip: Enhances flavor and adjusts saltiness.
- 10 g Huadiao wine (花雕酒) — per serving
  - Tip: Removes gamey odor and adds aroma.
- 20 g Baijiu (white liquor) (白酒) — per serving
  - Tip: High-proof Baijiu (white liquor) is more effective at removing gamey odor.
- 30 g Ginger (姜) — per serving
  - Tip: Cut into pieces and set aside.
- 0.5 heads Garlic (蒜) — per serving
  - Tip: Peel and use whole cloves or cut into pieces.
- 2 slices Bay leaves (香叶) — per serving
  - Tip: Dried spices.
- 0.5 g Sichuan peppercorns (花椒) — per serving
  - Tip: Removes gamey odor and adds aroma.
- 2 pieces Star anise (八角) — per serving
  - Tip: Commonly used spices.
- 3 pieces Dried red chili (干辣椒) — per serving
  - Tip: Adjust to taste.
- 3 pieces Cloves (丁香) — per serving
  - Tip: Strong flavor; do not use too much.
- 2 slices Licorice root (甘草) — per serving
  - Tip: Provides a lingering sweetness.
- 10 g Rock sugar (冰糖) — per serving
  - Tip: Adds color and balances saltiness.

### Optional

- 20 g Char siu sauce (叉烧酱)
  - Tip: Adds sweetness and gloss.
- 1 strip Bird's eye chili (小米辣)
  - Tip: Adjust to taste.

## Tools

Braising pot, Pressure cooker, Wok, Cleaver / chef's knife, Cutting board, Bowl, Spatula, Fine mesh strainer

## Method (18 steps)

1. **Prepare the Aromatics** — Separately prepare the Ginger and Garlic, spices, Red fermented tofu, Doubanjiang, Rock sugar, alcohol, and mixed sauce in bowls.
   - Duration: 10 min
   - Tip: Mixing the sauces in advance prevents a rush during stir-frying.
   ![Step 1: Prepare the Aromatics](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_zhu-hou-niu-nan/step_1.jpg)
2. **Blanch the Beef Brisket** — There is no need to cut the Beef Brisket. Place it in cold water, bring to a boil over high heat, then remove.
   - Duration: 10 min
   - Tip: Starting with cold water helps draw out more blood and impurities.
   ![Step 2: Blanch the Beef Brisket](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_zhu-hou-niu-nan/step_2.jpg)
3. **Cut into Pieces** — Rinse off any surface impurities, then cut the Beef Brisket into large 4cm x 4cm x 4cm chunks. Pat dry.
   - Duration: 5 min
   - Tip: The meat will shrink during braising, so cut the pieces slightly larger.
   ![Step 3: Cut into Pieces](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_zhu-hou-niu-nan/step_3.jpg)
4. **Stir-Fry the Ginger, Garlic, and Chili** — Heat the wok over high heat and add oil. Add Bowl 1 (Ginger, Garlic, Bird's eye chili) and stir-fry until fragrant.
   - Duration: 1 min
   - Tip: Stir-fry just until fragrant; do not let it burn.
   ![Step 4: Stir-Fry the Ginger, Garlic, and Chili](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_zhu-hou-niu-nan/step_4.jpg)
5. **Stir-Fry the Spices** — Reduce to medium-low heat, add Bowl 2 (Bay leaves, Sichuan peppercorns, Star anise, etc.), and stir-fry for about 30 seconds.
   - Duration: 30 sec
   - Tip: Medium-low heat prevents the spices from burning and turning bitter.
   ![Step 5: Stir-Fry the Spices](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_zhu-hou-niu-nan/step_5.jpg)
6. **Add the Red Fermented Tofu** — Over medium-low heat, add Bowl 3 (Red fermented tofu) and crush it with a spatula.
   - Duration: 30 sec
   - Tip: Crushing the Red fermented tofu helps its flavor blend better into the sauce.
   ![Step 6: Add the Red Fermented Tofu](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_zhu-hou-niu-nan/step_6.jpg)
7. **Add the Doubanjiang** — Over medium-low heat, add Bowl 4 (Doubanjiang) and stir-fry evenly for about 30 seconds.
   - Duration: 30 sec
   - Tip: Stir-frying until the red oil releases gives a better result.
   ![Step 7: Add the Doubanjiang](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_zhu-hou-niu-nan/step_7.jpg)
8. **Melt the Rock Sugar** — Over medium-low heat, add Bowl 5 (Rock sugar) and stir-fry until completely melted.
   - Duration: 1 min
   - Tip: The caramelized sugar adds a glossy red color to the meat.
   ![Step 8: Melt the Rock Sugar](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_zhu-hou-niu-nan/step_8.jpg)
9. **Coat the Beef Brisket** — Add the Beef Brisket chunks and stir-fry over medium-low heat until the meat is evenly coated.
   - Duration: 3 min
   - Tip: Make sure every piece of meat is coated with the sauce.
   ![Step 9: Coat the Beef Brisket](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_zhu-hou-niu-nan/step_9.jpg)
10. **Deglaze with Alcohol** — Over high heat, pour Bowl 6 (alcohol) along the edge of the wok and stir-fry quickly until the surface is slightly browned.
   - Duration: 1 min
   - Tip: Pouring along the edge of the wok uses the high heat to release the aroma of the alcohol.
   ![Step 10: Deglaze with Alcohol](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_zhu-hou-niu-nan/step_10.jpg)
11. **Stir-Fry the Sauce** — Pour in Bowl 7 (mixed sauce) and stir-fry until the sauce thickens and small bubbles form.
   - Duration: 1 min
   - Tip: Watch the bottom of the wok to prevent burning.
   ![Step 11: Stir-Fry the Sauce](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_zhu-hou-niu-nan/step_11.jpg)
12. **Transfer for Braising** — Transfer the ingredients to a Braising pot or Pressure Cooker and add water until it covers the ingredients.
   - Duration: 2 min
   - Tip: Add enough water all at once.
   ![Step 12: Transfer for Braising](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_zhu-hou-niu-nan/step_12.jpg)
13. **Braise** — Choose based on your pot: braise over low heat for 3 hours in a regular pot, or pressure cook for 40 minutes.
   - Duration: 180 min
   - Tip: A Pressure Cooker saves significant time, but slow braising in a regular pot yields a richer flavor.
   ![Step 13: Braise](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_zhu-hou-niu-nan/step_13.jpg)
14. **Final Seasoning** — Uncover and taste. Adjust the seasoning by adding salt, Light soy sauce, or sugar as needed.
   - Duration: 2 min
   - Tip: Add in small amounts and taste frequently.
   ![Step 14: Final Seasoning](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_zhu-hou-niu-nan/step_14.jpg)
15. **Remove the Beef Brisket** — Remove the braised Beef Brisket and set aside.
   - Duration: 1 min
   - Tip: This prevents the Beef Brisket from becoming too mushy while cooking the side vegetables.
   ![Step 15: Remove the Beef Brisket](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_zhu-hou-niu-nan/step_15.jpg)
16. **Cook the Side Vegetables (Optional)** — Add radish or potato slices and cook for 10-15 minutes (5 minutes under pressure in a Pressure Cooker).
   - Duration: 15 min
   - Tip: Thicker slices of side vegetables have a better texture.
   ![Step 16: Cook the Side Vegetables (Optional)](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_zhu-hou-niu-nan/step_16.jpg)
17. **Combine the Ingredients** — Place the cooked side vegetables together with the Beef Brisket.
   - Duration: 30 sec
   - Tip: 
   ![Step 17: Combine the Ingredients](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_zhu-hou-niu-nan/step_17.jpg)
18. **Strain and Pour the Sauce** — Strain the sauce in the pot to remove any solids, then pour it over the dish.
   - Duration: 2 min
   - Tip: Strained sauce has a brighter color and a smoother texture.
   ![Step 18: Strain and Pour the Sauce](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_zhu-hou-niu-nan/step_18.jpg)

## Tips

- Use caution with the Pressure Cooker; ensure the pressure has been released before opening the lid.
- Regular braising takes about 3 hours, while a Pressure Cooker can finish in about 1 hour.
- If it tastes too bland, add salt or Light soy sauce; if not sweet enough, add sugar.
- Video tutorial: https://www.bilibili.com/video/BV12C4y1W7ox

## Overview image

![Zhu Hou Beef Brisket — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/other_zhu-hou-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/柱候牛腩/柱候牛腩.md

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---

```json
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While it requires some patience, using a Pressure Cooker can greatly reduce the cooking time, making it more beginner-friendly. 这是一道经典广式风味菜肴，肉香浓郁，色泽红亮，带筋牛腩软烂入味，口感丰富。富含优质蛋白质和胶原蛋白，滋补暖身。虽需一定耐心，但使用高压锅能大幅缩短时间，对新手也较友好。","recipeCategory":"Meat / 荤菜","recipeCuisine":["Cantonese","Chinese"],"keywords":"Cantonese, Braised, Beef Brisket, Classic flavor, 广式, 炖菜, 牛腩, 经典风味","inLanguage":["en","zh-Hans"],"author":{"@type":"Organization","name":"Anduin2017 / HowToCook contributors"},"isAccessibleForFree":true,"license":"https://unlicense.org/","image":["https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_zhu-hou-niu-nan.jpg"],"nutrition":{"@type":"NutritionInformation","calories":"980 kcal"},"totalTime":"PT180M","recipeYield":"2 servings","recipeIngredient":["500-600 g Beef brisket","50 g Chu hou paste","15 g Pixian broad bean chili paste","2 pieces Red fermented tofu","20 g Char siu sauce","20 g Oyster sauce","5 g Dark soy sauce","60 g Light soy sauce","10 g Huadiao wine","20 g Baijiu (white liquor)","30 g Ginger","0.5 heads Garlic","1 strip Bird's eye chili","2 slices Bay leaves","0.5 g Sichuan peppercorns","2 pieces Star anise","3 pieces Dried red chili","3 pieces Cloves","2 slices Licorice root","10 g Rock sugar"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the Aromatics","text":"Separately prepare the Ginger and Garlic, spices, Red fermented tofu, Doubanjiang, Rock sugar, alcohol, and mixed sauce in bowls.","url":"https://cookbook.cn-trending.com/r/meat_dish_zhu-hou-niu-nan/#step-1","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_zhu-hou-niu-nan/step_1.jpg"},{"@type":"HowToStep","name":"Blanch the Beef Brisket","text":"There is no need to cut the Beef Brisket. 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