Pairs well with Cantonese Braised Beef Brisket Pot (Ngau Nam Bo)
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Cantonese Braised Beef Brisket Pot (Ngau Nam Bo)
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A classic Cantonese stewed brisket served in a rich savory sauce, traditionally cooked and served in a claypot or cast iron pot to keep it sizzling hot. This recipe features a simplified but authentic sauce using Minsi paste and red fermented tofu, braised with aromatic spices and finished with Shaoxing wine.
02:15:00 total
Serves 4
medium
Main Various
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Ingredients
- beef brisket - 1 kg (cut into 1-inch cubes)
- Minsi paste (ground bean sauce) - 2.5 tablespoons (fermented soybean sauce, or substitute with Japanese red miso (strained))
- red fermented tofu - 1 piece (one generous piece)
- hoisin sauce - 0.5 tablespoon (for sweetness and depth)
- sesame paste or peanut butter - 1 tablespoon (adds nuttiness)
- granulated sugar - 1 tablespoon (balances savory flavors)
- water - 1 tablespoon (to mix sauce)
- peanut oil - 2 tablespoons (for frying)
- garlic cloves - 4 cloves (smashed)
- shallots - 2 shallots (smashed for frying)
- ginger - 1 inch piece (cut into slices)
- Shaoxing wine (Liaojiu) - 2 tablespoons (for deglazing and finishing)
- hot boiled water - 1.5 liters (to cover brisket about 0.5 inch)
- star anise - 1 piece (whole)
- cinnamon stick - 0.5 piece (half stick)
- fennel seed - 0.5 teaspoon (whole)
- dried aged tangerine peel - 1 piece (soaked in hot water 30 minutes, pith scraped off)
- granulated sugar - 1 teaspoon (for finishing seasoning)
- salt - 0.5 teaspoon (for finishing seasoning)
- MSG - 0.25 teaspoon (optional, for finishing seasoning)
- Chinese celery or cilantro - watch the video to see (for garnish)
Instructions
- Prepare the sauce: Mix 2.5 tablespoons Minsi paste, one generous piece red fermented tofu, 0.5 tablespoon hoisin sauce, 1 tablespoon sesame paste or peanut butter, 1 tablespoon granulated sugar, and 1 tablespoon water until well combined. Set aside.
- Toast the brisket: Heat a dry wok over medium flame. Add the 1 kg of 1-inch cubed brisket and toast, stirring occasionally, until the meat shrinks and edges brown, about 10 minutes.
- Fry aromatics and sauce: Rinse the wok, then heat 1 tablespoon peanut oil over medium heat. Fry 4 smashed garlic cloves, 2 smashed shallots, and 1 inch sliced ginger until garlic begins to brown (~1 minute). Add the prepared sauce, stir quickly, drizzle 1 tablespoon oil around sides, reduce heat to low. When oil separates from sauce (~1-2 minutes), add toasted brisket and stir-fry on high for about 1 minute. Finish by swirling in 1 tablespoon Shaoxing wine.
- Braise the brisket: Add about 1.5 liters of hot boiled water to cover the beef by about half an inch. Bring to a boil. Add 1 star anise, 0.5 cinnamon stick, 0.5 teaspoon fennel seed, and soaked dried aged tangerine peel. Mix and transfer everything to a stewing pot (cast iron or claypot). Cover and cook over medium-low heat for about 2 hours until beef is tender.
- Finish seasoning: After braising, season with 1 teaspoon sugar, 0.5 teaspoon salt, and 0.25 teaspoon MSG. Stir to combine.
- Restaurant style serving (optional): In a smaller claypot over medium flame, fry 1 sliced shallot and 2 sliced garlic cloves in a little peanut oil until fragrant (~30 seconds). Layer in some braised beef stew, cover and bring to a rapid boil. Sprinkle Chinese celery or cilantro on top, re-cover, and swirl Shaoxing wine over the lid. Serve immediately in the pot.
- Serving suggestions: Enjoy the brisket pot as a main dish with rice. Alternatively, serve over rice noodles, ladle sauce and brisket over blanched vegetables like lettuce, use in a banh mi-style sandwich, or turn into a hotpot by adding hot water and cooking vegetables, meatballs, or noodles.
