Hey everyone, it is John, welcome to our recipe site. 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 will make it a bit tasty. This will be really delicious.
Cantonese beef brisket in chu how sauce is one of the most favored of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Cantonese beef brisket in chu how sauce is something which I’ve loved my entire 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 begin with this particular recipe, we must first prepare a few components. You can cook cantonese beef brisket in chu how sauce using 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Cantonese beef brisket in chu how sauce:
- Prepare 1 kg beef brisket, cut into chunk
- Take 2 whole star anise
- Prepare 4 clove garlic
- Make ready 1 radish/ daikon
- Prepare 5 slice ginger
- Take Spring onion
- Take 2 tbsp Chu hou paste
- Get 1 piece rock sugar
- Prepare 1 tbsp soy sauce
- Prepare 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.
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.
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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