Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, cantonese beef brisket in chu how sauce. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Cantonese beef brisket in chu how sauce is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Cantonese beef brisket in chu how sauce is something which I have loved my entire life. They’re nice and they look fantastic.
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 begin with this 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 that.
The ingredients needed to make Cantonese beef brisket in chu how sauce:
- Get 1 kg beef brisket, cut into chunk
- Get 2 whole star anise
- Make ready 4 clove garlic
- Make ready 1 radish/ daikon
- Take 5 slice ginger
- Get Spring onion
- Prepare 2 tbsp Chu hou paste
- Take 1 piece rock sugar
- Take 1 tbsp soy sauce
- Get 1 tbsp corn starch
- Take Water
- Make ready 1 tbsp Oyster sauce
Cantonese beef brisket in chu how sauce is one of the most popular of recent trending foods on earth. It's simple, it is fast, it tastes delicious. It's appreciated by millions every day. Cantonese beef brisket in chu how sauce is something that I've loved my entire life.
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 appreciated by millions every day. Cantonese beef brisket in chu how sauce is something that I've loved my entire life. They are fine and they look fantastic. Braised beef brisket in chu hou sauce (柱侯蘿蔔炆牛腩) is a popular dish found in many Chinese restaurants in Hong Kong, such as cha chaan teng (HK style cafes) and open-air food stalls (dai pai dong). Brisket is a tough cut of meat and requires cooking over a long period of time to become tender.
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