Juho Alambo (Braised Beef Brisket): Easy Chinese Recipe

Juho Alambo, or braised beef brisket, is a comforting and flavorful Chinese dish that's surprisingly easy to make at home. This rich, savory stew boasts tender, melt-in-your-mouth beef, infused with aromatic spices and a deeply satisfying sauce. Forget complicated techniques and lengthy cooking times; this recipe delivers restaurant-quality results without the fuss. The key is a slow, gentle braising process that unlocks the beef's natural tenderness, resulting in a dish that's perfect for a cozy weeknight dinner or a special occasion.

Juho Alambo is a celebration of simple ingredients elevated to culinary perfection. The balanced blend of sweet, savory, and slightly spicy flavors creates a harmonious taste experience. Ready to embark on a culinary journey and create this delicious masterpiece? Let's dive into the step-by-step process to make your own unforgettable Juho Alambo.

Tools Needed

  • Pot
  • Instant Pot
  • Spice bag
  • Stone pot (optional)

Ingredients

  • Beef brisket
  • White radish
  • Ginger
  • Shallots
  • Green onions
  • Garlic
  • Chu Hou sauce
  • Oyster sauce
  • Light soy sauce
  • Dark soy sauce
  • Shaoxing wine: a splash
  • Water: 3.5 cups
  • Sichuan peppercorn
  • Dried tangerine peel
  • Bay leaf
  • Rock sugar
  • Oil

Step-by-Step Instructions

Step 1. Prepare the Beef and Aromatics

  • Soak beef brisket in cold water for 10 minutes.
  • Cut beef brisket into 2-inch thick pieces.
  • Blanch beef brisket in boiling water, then rinse.
  • cut radish into large chunks, mince ginger, shallots, green onions, and peel garlic.
Soak beef brisket in cold water for 10 minutes.Cut beef brisket into 2-inch thick pieces.Blanch beef brisket in boiling water, then rinse.Prepare vegetables: cut radish into large chunks, mince ginger, shallots, green onions, and peel garlic.
Prepare the Beef and Aromatics
  • combine Chu Hou sauce, oyster sauce, light soy sauce, and dark soy sauce.
  • In the Instant Pot (saute function), stir-fry ginger until golden. Add garlic and shallots, then green onions until aromatic.
Prepare sauce: combine Chu Hou sauce, oyster sauce, light soy sauce, and dark soy sauce.In the Instant Pot (saute function), stir-fry ginger until golden. Add garlic and shallots, then green onions until aromatic.
Prepare the Beef and Aromatics

Step 2. Braising the Beef

  • Add beef to the pot, ensuring it doesn't stick. Add prepared sauce and stir-fry for a few minutes.
  • Add shaoxing wine, water, and spices (in a spice bag).
  • Add white radish.
  • Cook on high pressure for 10 minutes, then release pressure. Remove the cooked radish and set aside.
Add beef to the pot, ensuring it doesn't stick. Add prepared sauce and stir-fry for a few minutes.Add shaoxing wine, water, and spices (in a spice bag).Add white radish.Cook on high pressure for 10 minutes, then release pressure. Remove the cooked radish and set aside.
Braising the Beef
  • Add rock sugar.
  • Cook on high pressure for another 20 minutes, then natural pressure release for 15 minutes, followed by a manual pressure release.
Add rock sugar.Cook on high pressure for another 20 minutes, then natural pressure release for 15 minutes, followed by a manual pressure release.
Braising the Beef

Step 3. Finishing and Serving

  • Refrigerate overnight.
  • Reheat the next day in a pot (stone pot optional).
  • Turn on medium-high heat to reduce the sauce. Add the radish back in and turn off heat once thickened.
  • Cover and let it sit for 5 minutes before serving.
Refrigerate overnight.Reheat the next day in a pot (stone pot optional).Turn on medium-high heat to reduce the sauce. Add the radish back in and turn off heat once thickened.Cover and let it sit for 5 minutes before serving.
Finishing and Serving

Read more: Super Easy Fall-Off-Bone Chinese Style Ribs: One-Pot Recipe

Tips

  • Refrigerating overnight enhances the flavor.
  • Using a stone pot is optional but recommended for enhanced taste.

Nutrition

  • Calories: 600-800
  • Fat: 40-60g
  • Carbs: 20-30g
  • Protein: 50-70g

FAQs

1. Can I use a different cut of beef for Juho Alambo?

While brisket is ideal for its marbling and tenderness after braising, you can experiment with chuck roast or even a beef shank. Just adjust the braising time accordingly; tougher cuts will need longer.

2. How can I make this recipe spicier?

Add more chili flakes or a diced fresh chili pepper to the sauce. You could also incorporate a teaspoon or two of chili bean paste (doubanjiang) for a deeper, richer spice.


With its rich flavors and tender beef, your homemade Juho Alambo is sure to become a family favorite. This recipe proves that authentic Chinese cuisine can be both delicious and surprisingly accessible. Enjoy the satisfying results of your culinary adventure!