Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, cantonese beef brisket in chu how sauce. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Cantonese beef brisket in chu how sauce is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Cantonese beef brisket in chu how sauce is something that I have 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 have 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
- Take 4 clove garlic
- Make ready 1 radish/ daikon
- Get 5 slice ginger
- Take Spring onion
- Make ready 2 tbsp Chu hou paste
- Take 1 piece rock sugar
- Prepare 1 tbsp soy sauce
- Get 1 tbsp corn starch
- Take Water
- Make ready 1 tbsp Oyster sauce
It is a one dish meal with beef, carrot, radish and the ultra flavorful sauce goes so well with both rice or Hong Kong Noodle (Wanton Noodle). Braised Chicken Wings in Chu Hou Sauce. There are times when I really miss heritage food like this. I'm still pretty much a true blue Cantonese I got a lot of people asking me what is Chu Hou Sauce / paste.
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.
There are times when I really miss heritage food like this. I'm still pretty much a true blue Cantonese I got a lot of people asking me what is Chu Hou Sauce / paste. 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. Cantonese beef brisket in chu how sauce is one of the most popular of current trending meals in the world.
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