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Braised Beef Brisket with Potatoes ( 薯仔焖牛腩)

Braised Beef Brisket with Potatoes ( 薯仔焖牛腩)

薯仔焖牛腩, or Braised Beef Brisket with Potatoes, is a classic Cantonese dish known for its hearty and comforting flavors. This savory stew combines tender, slow-cooked beef brisket with soft, flavorful potatoes in a rich and aromatic sauce. Here's how you can make it at home.
Course Main Course
Cuisine Chinese


For the Beef Brisket:

  • 500 g beef brisket cut into chunks
  • 2 tablespoons vegetable oil
  • 2 cloves garlic minced
  • 1 thumb-sized ginger sliced
  • 1 star anise
  • 2 bay leaves
  • 1 cinnamon stick

For the Stew:

  • 4-5 medium-sized potatoes peeled and cut into chunks
  • 2 carrots sliced (optional)
  • 1 onion chopped
  • 1/4 cup soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon dark soy sauce for color
  • 1 tablespoon sugar
  • 2 cups beef or chicken broth
  • Salt and pepper to taste


Prepare the Brisket:

  • Blanch the beef brisket in boiling water for about 5 minutes to remove impurities. Drain and set aside.

Brown the Brisket:

  • Heat oil in a large pot or dutch oven. Add the blanched brisket and sear on all sides until browned. Remove and set aside.

Sauté Aromatics:

  • In the same pot, add garlic, ginger, star anise, bay leaves, and cinnamon stick. Sauté until fragrant.

Cook the Brisket with Seasonings:

  • Return the brisket to the pot. Add soy sauce, oyster sauce, dark soy sauce, and sugar. Stir well to coat the beef.

Add Broth:

  • Pour in the beef or chicken broth. Bring to a boil, then reduce the heat to low. Cover and simmer for about 1 to 1.5 hours, or until the beef is tender.

Add Vegetables:

  • Add the potatoes, carrots, and onion to the pot. Continue to simmer until the vegetables are cooked through and tender, about 20-30 minutes.

Adjust Seasonings:

  • Taste and adjust for salt and pepper.


  • Once the beef and potatoes are tender, remove from heat. Discard the bay leaves, star anise, and cinnamon stick.

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