Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, cantonese beef brisket in chu how sauce. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Cantonese beef brisket in chu how sauce is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Cantonese beef brisket in chu how sauce is something that I’ve loved my entire life. They are fine and they look wonderful.
The Asian beef stew involves a different set of flavoring ingredients from other cuisines. One of the indispensable ingredients in this Cantonese beef stew recipe is the Chu How sauce. How to Make Hong Kong Style Beef Brisket - 柱侯燜牛腩.
To get started with this recipe, we must prepare a few components. You can have 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:
- Take 1 kg beef brisket, cut into chunk
- Take 2 whole star anise
- Take 4 clove garlic
- Make ready 1 radish/ daikon
- Take 5 slice ginger
- Make ready Spring onion
- Take 2 tbsp Chu hou paste
- Take 1 piece rock sugar
- Take 1 tbsp soy sauce
- Make ready 1 tbsp corn starch
- Take Water
- Prepare 1 tbsp Oyster sauce
I'm still pretty much a true blue Cantonese I got a lot of people asking me what is Chu Hou Sauce / paste. It is made from fermented soybeans, garlic, ginger, and sesame seeds. This Chinese Beef Brisket Stew with Beef Tendon & Daikon (Chinese: 柱侯蘿蔔牛筋腩) is yet another classic Cantonese favorite! Chu hou sauce is a common Chinese sauce made with fermented soybeans, garlic, ginger, and sesame.
Instructions 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.
It's great for braising meats and vegetables. This is a basic recipe for Chinese braised beef brisket with daikon and fresh bean curd sticks. Feel free to add in beef tendon which is a popular. This classic Cantonese style braised beef brisket stew is flavorful and absolute mouth-watering and you can easily make it with this step-by-step recipe. One of the key condiments for this dish is Chu Hou / Chee Hou sauce 柱侯酱, a soybean based sauce commonly use in Cantonese cooking.
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