Cantonese beef brisket in chu how sauce. 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.
Bring to boil, pour all ingredients. Beef Brisket with Chu Hou Sauce 柱侯牛腩 (Cantonese: chu hou gnau lam) is a classic Cantonese dish that is extremely popular at any Cantonese restaurant. You can find it as a rice, noodle or clay pot dish.
Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, cantonese beef brisket in chu how sauce. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
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.
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To get started with this particular recipe, we have to 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 can achieve it.
The ingredients needed to make Cantonese beef brisket in chu how sauce:
- {Prepare 1 kg of beef brisket, cut into chunk.
- {Make ready 2 of whole star anise.
- {Make ready 4 clove of garlic.
- {Get 1 of radish/ daikon.
- {Make ready 5 slice of ginger.
- {Make ready of Spring onion.
- {Make ready 2 tbsp of Chu hou paste.
- {Get 1 piece of rock sugar.
- {Make ready 1 tbsp of soy sauce.
- {Make ready 1 tbsp of corn starch.
- {Prepare of Water.
- {Get 1 tbsp of Oyster sauce.
Chu Hou sauce is the southern Chinese version of bean paste 豆瓣醬 (dòu bǎn jiàng). Here is how you do that. The ingredients needed to make Cantonese beef brisket in chu how sauce: You need of beef brisket, cut into chunk. Sear the brisket with the rest of the ginger on medium high heat until most of the pieces have caramelized.
Instructions to make Cantonese beef brisket in chu how sauce:
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- 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 Chu Hou sauce and Soy Bean sauce and stir quickly so it doesn't burn. Add in enough water to cover the beef brisket. Add in rock sugar and star anise. Chu hou sauce is a common Chinese sauce made with fermented soybeans, garlic, ginger, and sesame. Remove and drain. - - Peel daikon and cut into chunks.
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