[2026-05 EXP] Cantonese Chu Hou Braised Beef Brisket

Untested recipe.

Substitutions:

  • Beef brisket — brisket is expensive and not always available at Aldi. Best Aldi alternatives in order of preference: (1) Brisket Joint — cut into large chunks; genuine brisket regardless of label, fatty and collagen-rich, ideal for this braise. (2) British Diced Beef (5% fat) — labelled lean but works adequately; cook in plenty of liquid and don’t overrun the time or it can go dry. Add a knob of butter or a splash of extra stock at the end to compensate for the lower fat. Avoid the Roasting Joint — likely topside or silverside, which goes grainy in a long braise.
  • Beef shin — not reliably available at Aldi/Lidl. Substitute with Brisket Joint or Diced Beef as above. Shin has more collagen so the sauce becomes silkier; with leaner diced beef add a little extra cornflour slurry at the end to compensate.
  • Chu Hou paste — available at most Asian shops. If unavailable, a mix of hoisin sauce, fermented black beans (crushed), and a pinch of five spice makes a reasonable approximation.
  • Daikon — often sold at Asian shops. Regular turnip is a good substitute. Large chunks of carrot alone also work fine.
  • Shaoxing rice wine — dry sherry works well as a substitute.

Ingredients

  • 1.2 kg beef brisket or shin | cut into large chunks

  • 3 tbsp Chu Hou paste

  • 2 tbsp soy sauce

  • 1 tbsp dark soy sauce

  • 2 tbsp Shaoxing rice wine

  • 1 tbsp oyster sauce

  • 1 tsp sugar

  • 3 whole star anise

  • 2 slices ginger

  • 3 cloves garlic | lightly crushed

  • 300 ml beef stock or water

  • 2 large carrots | cut into chunks | added last hour

  • 2 large turnip or daikon | cut into chunks | added last hour

  • 1 tbsp vegetable oil

  • 1 tbsp cornflour mixed with 2 tbsp water | to finish (optional)

Directions

  • Bring a pot of water to the boil. Blanch beef chunks for 3 mins to remove impurities. Drain and rinse.

  • Heat oil in a large pan over high heat. Brown beef in batches on all sides. Transfer to slow cooker or pot.

  • Add Chu Hou paste, soy sauces, Shaoxing wine, oyster sauce, sugar, star anise, ginger, garlic and stock. Stir to combine.

  • Slow cooker method: cook on low for 7-8 hrs. Stovetop method: bring to a boil, then simmer very gently covered for 2 hrs.

  • Add carrots and daikon in the last hour of cooking.

  • If the sauce needs thickening, stir in the cornflour mixture and simmer for 2 mins. Serve over rice or with egg noodles.