Description
The most beloved braise in HK Dai Pai Dongs and diners. Beef brisket (or tendon) and daikon radish are slow-cooked for hours with 'Chu Hou Paste' (a Cantonese fermented soybean paste) and spices until falling apart. Eaten over rice or noodles with the broth.
Restaurants serving Luo Bo Niu Nan (Cantonese Beef Brisket and Radish Stew)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Beef brisket(or tendon)
- White radish
- Chu Hou Paste
- Rock sugar
- Star anise
- Cinnamon
- Dried tangerine peel
- Oyster sauce
Instructions
- [Authentic Recipe]
- Cut fatty beef brisket into chunks and blanch with scallion/ginger to purge scum. Chop daikon radish.
- Heat oil; fry garlic, ginger, and scallion.
- [The Secret]: Add heavy 'Chu Hou Paste' (Cantonese soybean paste) and oyster sauce; fry to bloom the miso aroma.
- Add brisket and stir-fry.
- Add wine, soy, rock sugar, star anise, cinnamon, and dried tangerine peel.
- Flood with hot water, cover, and braise on low for
- hours.
- Add radish and braise for another 30-
- mins until the radish turns translucent amber, having absorbed the meat umami.
Learn more Spice, substitutes, tips
Key spices
Depth of Chu Hou Paste and the refreshing aroma of dried tangerine peel、陳皮（みかんの皮）の爽やかな香り
Substitutes at Japanese supermarkets
Use JP beef tendon and radish; substitute paste with red miso and oyster sauce
Pairing
White Rice / Egg Noodles(Eaten as Beef Brisket Noodles)
Trivia
Walking in HK, you'll smell giant pots bubbling at storefronts; the source is mostly this Luo Bo Niu Nan. Poured over egg noodles to make 'Beef Brisket Noodles', it is the icon of HK noodles.
Eating tips & etiquette
Served piping hot in a deep dish. While the beef is delicious, the true star is the 'radish' that has absorbed the meat essence and sweet-savory paste to its limit. This radish alone clears bowls of rice.
Allergen
Beef, Soybeans, Wheat