Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, cantonese beef brisket in chu how sauce. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
How to Make Hong Kong Style Beef Brisket - 柱侯燜牛腩. Braised Chicken Wings in Chu Hou Sauce. Pour beef brisket with sauce over the lettuce.
Cantonese beef brisket in chu how sauce is one of the most popular of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Cantonese beef brisket in chu how sauce is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this particular 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:
- Make ready 1 kg beef brisket, cut into chunk
- Take 2 whole star anise
- Take 4 clove garlic
- Get 1 radish/ daikon
- Prepare 5 slice ginger
- Get Spring onion
- Get 2 tbsp Chu hou paste
- Prepare 1 piece rock sugar
- Make ready 1 tbsp soy sauce
- Get 1 tbsp corn starch
- Get Water
- Get 1 tbsp Oyster sauce
Chu hou sauce is a common Chinese sauce made with fermented soybeans, garlic, ginger, and sesame. 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.
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.
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. 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. This Chinese Beef Brisket Stew with Beef Tendon & Daikon (Chinese: 柱侯蘿蔔牛筋腩) is yet another classic Cantonese favorite!
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