Cantonese Braised Beef: A Classic Recipe

Updated at: 25/05/2025

Cantonese braised beef, or hung shap ngau, is a culinary masterpiece showcasing the rich flavors and textures of Cantonese cuisine. This iconic dish features tender, melt-in-your-mouth beef, slow-cooked to perfection in a deeply savory and aromatic broth. The complex symphony of spices, including star anise, cloves, and cinnamon, creates a uniquely fragrant experience, while soy sauce and rock sugar balance the sweetness and saltiness to harmonious perfection. The result is a dish that's both deeply satisfying and incredibly comforting, perfect for a special occasion or a cozy night in.

This recipe explores the art of achieving that perfect braised beef, guiding you through each step of the process, from selecting the right cut of beef to mastering the delicate balance of flavors in the braising liquid. Ready to embark on a culinary journey and create your own unforgettable Cantonese braised beef? Let's dive into the detailed, step-by-step instructions below.

Tools Needed

  • Clay pot
  • Pot
  • Fine sieve
  • Spatula

Ingredients

  • Boneless beef ribs: 2.5 lbs
  • Beef chuck (cubed): null
  • Water: null
  • Chinese cooking wine: 1/4 cup
  • Scallions: 2
  • Ginger: 2 inches
  • Citron peppercorns: 1/2 tablespoon
  • Jwo paste: 2 tablespoons
  • Hoisin sauce: 2 tablespoons
  • Peanut butter: 1 1/2 tablespoons
  • Fermented bean curd: 1 tablespoon
  • Sugar: 3 tablespoons
  • Soy sauce (dark & light): null
  • Cooking oil: 2 tablespoons
  • Garlic: 6 cloves
  • Star anise: 1 piece
  • Bay leaves: 2 pieces
  • Cinnamon stick: 1 piece
  • Orange peel: 1 piece
  • Gan Cao (licorice root) or fennel seeds: 4 pieces/1 teaspoon
  • Dried goji berries: a small piece
  • Dried red chilies: a couple of pieces
  • Daikon radish: null
  • Salt: null

Step-by-Step Instructions

Step 1. Prepare the Beef and Aromatics

  • Fill a pot with water. Add beef, cooking wine, tied scallions, sliced ginger, and citron peppercorns. Bring to a boil, skimming off any foam. Remove beef and set aside.
  • Heat oil in a clay pot. Add garlic, ginger, star anise, bay leaves, cinnamon, orange peel, gan cao (or fennel seeds), goji berries, and red chilies. Stir until garlic is slightly golden.
  • 40 minutes before the beef is done, double peel the daikon radish to remove bitterness. Cut into chunks. Blanch in boiling water for a few minutes to further reduce bitterness.
Blanch the beef: Fill a pot with water. Add beef, cooking wine, tied scallions, sliced ginger, and citron peppercorns. Bring to a boil, skimming off any foam. Remove beef and set aside.Sauté aromatics: Heat oil in a clay pot. Add garlic, ginger, star anise, bay leaves, cinnamon, orange peel, gan cao (or fennel seeds), goji berries, and red chilies. Stir until garlic is slightly golden.Prepare daikon radish: 40 minutes before the beef is done, double peel the daikon radish to remove bitterness. Cut into chunks. Blanch in boiling water for a few minutes to further reduce bitterness.
Prepare the Beef and Aromatics

Step 2. Create and Combine the Braising Sauce

  • Combine jwo paste, hoisin sauce, peanut butter, fermented bean curd, and sugar. Mix well. Reserve soy sauce for later.
  • Add the sauce to the pot and stir for a few minutes. Add the blanched beef, mixing until coated. Scrape the bottom of the pot.
Make the sauce: Combine jwo paste, hoisin sauce, peanut butter, fermented bean curd, and sugar. Mix well. Reserve soy sauce for later.Add sauce and beef: Add the sauce to the pot and stir for a few minutes. Add the blanched beef, mixing until coated. Scrape the bottom of the pot.
Create and Combine the Braising Sauce

Step 3. Braising the Beef and Daikon

  • Add warm water to cover the beef. Bring to a boil, then taste and adjust with soy sauce (I used 4 tablespoons plus dark soy sauce for color). Reduce heat to low and simmer for 2 hours, or until tender.
  • Add the blanched daikon radish to the braising pot. Simmer for about 20 minutes, tasting and adjusting seasoning (I added about 1/2 teaspoon of salt).
Add water and simmer: Add warm water to cover the beef. Bring to a boil, then taste and adjust with soy sauce (I used 4 tablespoons plus dark soy sauce for color). Reduce heat to low and simmer for 2 hours, or until tender.Add daikon radish: Add the blanched daikon radish to the braising pot. Simmer for about 20 minutes, tasting and adjusting seasoning (I added about 1/2 teaspoon of salt).
Braising the Beef and Daikon

Step 4. Serve

  • The beef should be very tender. Serve hot with rice or noodles.
Serve: The beef should be very tender. Serve hot with rice or noodles.
Serve

Read more: Authentic Cantonese Beef Stew: A Step-by-Step Guide

Tips

  • Boneless beef ribs are ideal, but you can also use beef chuck, shank, short ribs, brisket, oxtail, or even beef tendon.
  • Double peeling and blanching the daikon radish is crucial for removing bitterness, especially if using US daikon.
  • A clay pot is recommended for its even heat distribution, resulting in more tender beef.

Nutrition

  • Calories: 1900-2200
  • Fat: 120-150g
  • Carbs: 70-90g
  • Protein: 100-120g

FAQs

1. What type of beef is best for Cantonese Braised Beef?

A cut with good marbling like brisket or chuck is ideal. These cuts become incredibly tender during the long braising process.

2. Can I make this recipe in a slow cooker?

Absolutely! A slow cooker works wonderfully. Just follow the same ingredient ratios and cook on low for 6-8 hours or high for 3-4 hours.


Enjoy the rich, savory flavors of your homemade Cantonese Braised Beef! This dish is a testament to the patience and precision of Cantonese cooking, rewarding you with a deeply satisfying and unforgettable meal. Serve it with steamed rice and your favorite side dishes for a complete and truly authentic experience.