Cheap, common, yet well-known braised beef flank with radish 蘿蔔牛腩 can be found either as street foods or as well-plated delicacy in Cantonese restaurants, dim sum, lunch, or dinner. It might sound abstract but this dish really represents Cantonese value and spirits: low-key in life, but not low-quality.
Taste of home from this dish does not exist without Chu Hou paste. Chu Hou paste was invented by Chef Chuhou Liang from FoShan, China. The paste is mainly for cooking meat with strong fragrance/flavor such as chicken, duck, goose and beef. The food blogging family, the Woks of Life, has more detailed explanation here.
QUICK TAKEAWAYS
- Chu Hou paste and beef flank are the soul of this dish, fermented bean curd is a plus!
- Excessive amount of ginger stir fried till crispy to get the juice out is also essential!
- Cut radish and beef parts into bigger chunks so they do not dissolve easily when braised.
- Do not add too much sauce during 1st seasoning as water evaporates and will make dish too salty. Taste sauce and adjust amount for 2nd seasoning!
- Let radish, beef parts with lid on for another 30mins or even overnight for them to soak in sauce
- Cook, rest, cook, rest is better than keep cooking!
RECIPE
- beef flank (SOUL 1 of the dish, slightly fatty part will taste better)
- beef honeycomb tripe (optional) 金錢肚 (not omasum beef tripe 牛百葉)
- beef tendon (optional)
- 1 radish cut into bigger chunk slices
- excessive amount of ginger slices
- cilantro chunks
- minced garlic/garlic slices
- scallion chunks
- a few rock sugars
Wet sauces:
- 2 tbsp Chu Hou paste 柱候醬 (SOUL 2)
- 1/2 to 1 block of fermented bean curd 腐乳
- oyster sauce
- soy sauce
- traditional soy sauce
Dried spices:
- Szechuan peppercorns 花椒
- star anises 八角
- whole black pepper 胡椒
- bay leaves 香葉
- funnel seeds 小茴香
- cardamom 豆蔻
- cinnamon 桂皮
Procedure:
Step 1: cook beef flank and tripe in cold water with ginger slices, scallion chunks and rice wine for 20-30mins or till no more foam forms. Slice into bigger chunks.
Step 2: stir fry ginger in oil till ginger slices edge become golden and juice comes out; the ginger taste is quite important for the taste of this dish!
Step 3: add cilantro chunks, minced garlic/garlic slices, scallions in pot, stir fry till fragrance comes out.
Step 4: add 2 tbsp Chu Hou paste and 1/2 – 1 block of fermented bean curd, stir fry to mix in
Step 5: add rice wine then beef chunks, stir fry till chunks are coated with color.
Step 6: add in rock sugars, stir fry till all melt.
Step 7: lastly, add boiled water, enough to cover beef chunks, bring to boil.
Step 8: 1st seasoning (do NOT add too much!) once boiling, add 1 tbsp oyster sauce, 1 tbsp soy sauce, dry spices (preferably in a spice bag); slow cook over mid-low heat for 1 hour or more, till reaching soft, satisfying texture.
Step 9: (did you forget your radish? cuz I did…) time to add your big radish chunks!! continue cook over mid-low heat for another 20mins
just added in radish 
after 20more mins cooking
Step 10: TURN OFF HEAT, LEAVE LID ON for another 30mins, even overnight! (for beef and radish to soak in yummy sauce)
Step 11: before serving, turn heat back on mid-low, cook for another 20mins
Step 12: taste the sauce and 2nd seasoning (use less if too salty, more if not flavorful enough):
- 1 tbsp soy sauce
- 1 tbsp traditional soy sauce
- 1 tbsp oyster sauce
Step 13: turn on heat to high-mid for juice to all soak in, almost no sauce/liquid left behind.
READY TO SERVE!
RESOURCES
This YouTuber’s videos for Cantonese foods are REALLY authentic!!
