Stewed Beef Brisket in Chu Hou Sauce

Stewed Beef Brisket in Chu Hou Sauce

Chu Hou Sauce is a type of Chinese braising sauce that is made of soybeans, garlic and ginger. If you are wondering how this tastes, well it tastes nearly similar to Hoisin Sauce but less spicy. A dish that is a very popular home cooked dish in China as it is easy to prepare yet it is so flavourful. It is best paired with steaming hot rice or noodles.


800g beef brisket, cut into cubes
1/2 thumb sized ginger, sliced thinly
2 tbsp Chu Hou paste
2 tbsp oyster sauce
1 tsp five spice powder
1 tbsp sugar
2 tbsp light soy sauce
1 tbsp corn flour dissolved in 1/4 cup water
2 tbsp peanut oil
2 stalks spring onions, sliced


  1. In a pot add peanut oil and sauté ginger and Chu Hou paste until fragrant.
  2. Add beef brisket then brown it on all sides.
  3. Add five spice powder, oyster sauce, sugar, light soy sauce, corn flour mixture and enough water to cover the beef. Bring to a boil then simmer for 45-60 minutes or until beef is tender.
  4. Now bring the heat to high to reduce liquid into a thick consistency. Once reduced turn off heat, serve then top it with chopped spring onions.

12 Responses

  1. Sissi says:

    It sound great, but I have never heard of chou hou sauce.. I will look for it in Asian shops.

  2. Interesting, I haven’t come across chu hou sauce yet.

  3. What a flavour packed dish – a nice hearty meal for a cold evening.
    🙂 Mandy

  4. Looks wonderful. Love the green onions on top. Will have to seek out this sauce.

  5. kiwidutch says:

    Chu Hou paste,
    … yet another thing to get Himself to track down for me (after the renovations are finished). I’m keeping this recipe Raymund for the day when I can make it true to the ingredient list.

  6. Full of flavors and spring onion adds more into this yummy recipe.

  7. That dish spooned over steamed rice would be wonderful !

  8. Katherine says:

    Currently it is simmering over the stove…..smells amazing!

  9. Mandragoran says:

    Where can we get Chu Hou sauce?

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