Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, cantonese beef brisket in chu how sauce. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Cantonese beef brisket in chu how sauce is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Cantonese beef brisket in chu how sauce is something that I have loved my whole life.
Stewed Beef Brisket in Chu Hou Sauce (柱侯蘿蔔炆牛腩) is a very popular dish in Chinese family cooking. It suits to serve in whatever seasons or any occasions. Sometimes I deliberately cook this dish in double size and reserve the other portion in fridge as a quick lunch the day after. Put in beef brisket chunks and stir well.
To get started with this particular recipe, we must prepare a few ingredients. You can cook cantonese beef brisket in chu how sauce using 12 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Cantonese beef brisket in chu how sauce:
- Get 1 kg beef brisket, cut into chunk
- Take 2 whole star anise
- Prepare 4 clove garlic
- Make ready 1 radish/ daikon
- Make ready 5 slice ginger
- Get Spring onion
- Make ready 2 tbsp Chu hou paste
- Get 1 piece rock sugar
- Take 1 tbsp soy sauce
- Make ready 1 tbsp corn starch
- Get Water
- Prepare 1 tbsp Oyster sauce
Hello everybody, it is John, welcome to my recipe site. Today, we're going to prepare a distinctive dish, cantonese beef brisket in chu how sauce. For mine, I'm gonna make it a little bit tasty. How to Make Hong Kong Style Beef Brisket - 柱侯燜牛腩.
Steps to make Cantonese beef brisket in chu how sauce:
- Add beef brisket chunks into boiling water to blanch for 3 minutes. Remove and drain. - - Peel daikon and cut into chunks. Set aside. - - Heat wok on medium heat, add 2 tablespoons of oil to sauté ginger and Chu Hou paste till aromatic. Put in beef brisket chunks and stir well. Add star anise and a bit of rock sugar with water that covers all ingredients. Bring to boil, pour all ingredients.
- Cook for about 30 minutes in slow fire then Put in the radish boil for another's 15minute
- Thicken with corn starch that already mix with water. Stir it off the fire, ready to serve.
For mine, I'm gonna make it a little bit tasty. How to Make Hong Kong Style Beef Brisket - 柱侯燜牛腩. Braised Chicken Wings in Chu Hou. Sear the brisket with the rest of the ginger on medium high heat until most of the pieces have caramelized. Add in Chu Hou sauce and Soy Bean sauce and stir quickly so it doesn't burn.
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