牛腩900克: Brisket 2 Lb， 白蘿蔔2根: White Radish 2 piece， 八角1.5個: Star anise 1.5 pieces， 冰糖10克: Rock candy 10g， 姜3片: 3 slices， 柱侯醬2大勺: Chu hou paste 2 tablespoon， 蔥粒少許: Scallions a little
1牛腩洗乾淨，切大塊，然後放進沸水中汆水撈出瀝干。 Rinse the brisket well, cut into big pieces. Scald and drain.
2牛腩，薑片，八角，冰糖放進鍋中，加水至高處牛腩2個指節，蓋上鍋蓋大火煮沸轉中小火燜2.5小時。 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加入兩大勺柱侯醬拌勻（我用的李錦記的柱侯醬，勺子是喝湯那種瓷勺），然後關火就這樣腌一個晚上,這是好吃的關鍵。 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，白蘿蔔拿出來削皮，切滾刀塊放進牛腩中，中小火燜20分鐘就可以啦。出鍋撒蔥花～又軟又糯，牛腩汁拌飯簡直將寒意一掃而光！ Tomorrow morning we heat the brisket boiling, put peeled and chopped white radish in, cook for 20 mins. Finish. Next add scallions, enjoy.