原料
牛腩900克: Brisket 2 Lb， 白萝卜2根: White Radish 2 piece， 八角1.5个: Star anise 1.5 pieces， 冰糖10克: Rock candy 10g， 姜3片: 3 slices， 柱侯酱2大勺: Chu hou paste 2 tablespoon， 葱粒少许: Scallions a little
步骤
1牛腩洗干净，切大块，然后放进沸水中汆水捞出沥干。 Rinse the brisket well, cut into big pieces. Scald and drain.
2牛腩，姜片，八角，冰糖放进锅中，加水至高处牛腩2个指节，盖上锅盖大火煮沸转中小火焖2.5小时。 Put brisket, ginger, star anise and rock candy in pot, add water more than brisket a half, have it covered, high heat bring to boil, then reduce heat and simmer until the beef is tender(about 2.5 hours).
3加入两大勺柱侯酱拌匀（我用的李锦记的柱侯酱，勺子是喝汤那种瓷勺），然后关火就这样腌一个晚上,这是好吃的关键。 Add 2 tablespoon chu hou paste, mix well, now we can turn off the heat, leave it for a whole night（it is the key for good taste).
4第二天早上把牛腩煮沸，白萝卜拿出来削皮，切滚刀块放进牛腩中，中小火焖20分钟就可以啦。出锅撒葱花～又软又糯，牛腩汁拌饭简直将寒意一扫而光！ Tomorrow morning we heat the brisket boiling, put peeled and chopped white radish in, cook for 20 mins. Finish. Next add scallions, enjoy.
