Cantonese beef brisket in chu how sauce. Ruime keuze in diverse soorten Brisket. Losse stukken vlees of hele pakketten. We leveren hoge kwaliteit vers vlees tegen een scherpe prijs.
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. Add star anise and a bit of rock sugar with water that covers all ingredients. You can cook Cantonese beef brisket in chu how sauce using 12 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Cantonese beef brisket in chu how sauce
- It’s 1 kg of beef brisket, cut into chunk.
- It’s 2 of whole star anise.
- It’s 4 clove of garlic.
- You need 1 of radish/ daikon.
- Prepare 5 slice of ginger.
- Prepare of Spring onion.
- You need 2 tbsp of Chu hou paste.
- Prepare 1 piece of rock sugar.
- You need 1 tbsp of soy sauce.
- You need 1 tbsp of corn starch.
- You need of Water.
- You need 1 tbsp of Oyster sauce.
Bring to boil, pour all ingredients. Sear the brisket with the rest of the ginger on medium high heat until most of the pieces have caramelized. Add in Chu Hou sauce and Soy Bean sauce and stir quickly so it doesn't burn. Add in enough water to cover the beef brisket.
Cantonese beef brisket in chu how sauce step by step
- 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..
Add in rock sugar and star anise. 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. Hong Kong Chu Hou Braised Brisket (with/without tendon), 港式炆牛腩 or 港式焖牛腩, is a popular Cantonese Dish, made with Chu Hou (柱侯) Sauce, that one must definitely eat when in Hong Kong. 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).