Slow-Braised Beef Brisket with Radish | IDDSI Level 6 Recipe

IDDSI Level 6 (Soft & Bite-Sized) | 120 minutes | Medium

Clear-braised beef brisket (清燉牛腩) is a cornerstone of Hong Kong street food and home cooking — brisket pieces slow-simmered in a lightly seasoned broth with white radish and aromatics until the connective tissue and collagen dissolve completely, leaving the meat tender throughout. After adequate cooking time, pieces cut to 1.5cm cubes yield to fork pressure without resistance, meeting IDDSI Level 6. The radish cooks to similar softness and the broth provides ample natural moisture — reducing swallowing effort while preserving the dish’s clean, deeply savoury character.

Ingredients (3–4 servings)

Main:

• 600g beef brisket (preferably with some tendon for best texture after braising), cut into 4–5cm chunks
• 400g white radish (daikon), cut into 3cm rounds

Broth and seasoning:

• 800ml water or light beef stock
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons Shaoxing rice wine (optional)
• 4–5 slices fresh ginger
• 2 spring onions, tied in a knot
• 1 star anise
• 1 small piece cassia bark or cinnamon (about 4cm)
• Salt, to taste
• 1 tablespoon neutral oil

Method

1. Cut the brisket into 4–5cm chunks. Place in a pot of cold water, bring to a boil and blanch for 3 minutes. Drain and rinse under cold water to remove impurities and blood. Pat dry.
2. Heat oil in a heavy pot over medium heat. Sear the brisket pieces on all sides for 3–4 minutes until lightly browned — this builds colour and deepens the broth flavour.
3. Transfer to a braising pot. Add the ginger, spring onion knot, star anise and cassia bark. Stir over medium heat for about 1 minute until fragrant.
4. Add the Shaoxing wine if using and allow to bubble for 30 seconds. Add the light and dark soy sauce and stir to coat.
5. Pour in the stock or water. Bring to a boil over high heat, skim off any foam, then reduce to the lowest possible simmer. Cover and cook for 60 minutes.
6. Add the radish pieces and continue simmering, covered, for a further 30–40 minutes — until both the brisket and radish can be pierced easily with a chopstick or skewer throughout.
7. Remove the brisket and radish. Cut into approximately 1.5cm × 1.5cm pieces. Ladle generous broth over each portion before serving.

Texture Test

Fork pressure test: Passes Level 6 — brisket pieces cut to 1.5cm cube size yield to gentle fork pressure throughout; the tendinous sections are especially soft after extended braising. Radish is equally soft — no firm core — and compresses with light pressure.

Moisture check: Spoon broth generously over each portion. If broth has reduced significantly during cooking, add a little hot water or stock to loosen before serving.

Safety Notes

⚠️ Piece size is critical — cut brisket and radish to no larger than 1.5cm × 1.5cm before serving. Even fully tender beef can pose a choking risk if pieces are too large.

⚠️ Radish must be fully soft — radish that has not been braised long enough may retain a springy core that does not meet Level 6. Test by inserting a chopstick through the thickest part — it should slide through without resistance.

⚠️ Remove all aromatics — remove star anise, cassia bark and spring onion knots completely before serving. Consider placing loose spices in a muslin or spice bag for easy removal.

⚠️ Sodium — moderately high sodium from soy sauce. For low-sodium diets, reduce light soy sauce to 1 tablespoon and use low-sodium soy sauce; supplement seasoning with a small amount of salt to taste.

Sourcing in Hong Kong

• Beef brisket: Available at wet market butchers daily; brisket with tendon (坑腩) produces the best soft texture after braising; leaner flat brisket (爽腩) is also suitable. Packaged brisket is available at PARKnSHOP and Wellcome.
• White radish (daikon): Year-round at wet market vegetable stalls; choose firm, heavy radishes with smooth skin
• Shaoxing rice wine: Available at all major supermarkets; omit if avoiding alcohol and replace with extra stock

Nutrition

Approximately 280 kcal per serving (about 120g cooked brisket and 80g radish), 26g protein, 14g fat. Beef brisket is rich in collagen, which converts to gelatin during braising — supporting joint health and naturally thickening the broth. White radish contributes dietary fibre, vitamin C and digestive enzymes; paired with the iron content of the beef, this is a nutritionally balanced combination for elderly residents.

Cultural Note

Clear-braised beef brisket is a defining dish of Hong Kong street food culture — found at cha chaan tengs, wet market cooked food stalls and family dinner tables across the city, particularly in cooler months. Serving it portioned and generously sauced allows elderly residents on IDDSI Level 6 diets to share in this deeply familiar Hong Kong flavour, preserving a connection to local food culture and daily eating traditions.