Fan Jie Niu Nan (番茄牛腩)

Fan Jie Niu Nan is a Cantonese household classic found in dai pai dong food stalls and home kitchens alike — beef brisket slowly braised with ripe tomatoes, fermented tofu, and aromatics until the collagen-rich meat falls apart in a glossy, tangy sauce. It is almost always served over rice or egg noodles.

Serves: 6

Ingredients

• 1.2 kg (2.6 lb) beef brisket, cut into 5cm (2 inch) cubes
• 600g (1.3 lb) ripe tomatoes, roughly chopped (or 1 × 400g / 14 oz can whole tomatoes)
• 2 cubes white fermented tofu (nam yu), mashed
• 1 medium onion, cut into wedges
• 6 cloves garlic, lightly crushed
• 2 slices fresh ginger
• 2 tbsp (30ml) oyster sauce
• 1 tbsp (15ml) soy sauce
• 1 tbsp (15ml) Shaoxing rice wine
• 1 tsp sugar
• 1 tsp Chinese five-spice powder
• 500ml (2 cups) beef stock or water
• 2 tbsp (30ml) neutral oil
• 2 spring onions, sliced, to garnish
• Steamed rice or egg noodles, to serve

Instructions

1. Pat the brisket cubes dry. Heat oil in a large heavy pot or wok over high heat. Sear the beef in batches until browned on all sides, about 3-4 minutes per batch. Remove and set aside.
2. In the same pot, reduce heat to medium. Add the onion, garlic, and ginger and stir-fry for 2 minutes until softened. Add the mashed fermented tofu and stir to coat the aromatics.
3. Return the beef to the pot. Add the chopped tomatoes, oyster sauce, soy sauce, Shaoxing wine, sugar, five-spice, and stock. Stir well and bring to a boil.
4. Reduce heat to low, cover, and braise for 2 hours 30 minutes, checking every 45 minutes and adding water if the liquid drops below halfway. The beef should be completely tender when pierced with chopsticks.
5. Uncover and simmer over medium heat for 15-20 minutes to reduce and concentrate the sauce to a glossy, clingy consistency.
6. Taste and adjust seasoning. Serve garnished with spring onions over steamed rice or blanched egg noodles.

Cook's Notes: Fermented white tofu (nam yu) provides an irreplaceable savoury depth — look for it in jars at Chinese supermarkets. The dish improves significantly reheated the next day as the beef continues to absorb the sauce.