Hey everyone, it’s Griffin, welcome to our recipe site. Today, we’re going to make a distinctive dish, cantonese beef brisket in chu how sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Cantonese beef brisket in chu how sauce is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. Cantonese beef brisket in chu how sauce is something which I have loved my whole life. They are nice and they look fantastic.
This Chu Hou flavour will bring you to the real Cantonese recipes. Pour beef brisket with sauce over the lettuce. Stewed beef brisket would be one of those dishes I've tried but never really knew how to make.
To begin 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 cook that.
The ingredients needed to make Cantonese beef brisket in chu how sauce:
- Take 1 kg beef brisket, cut into chunk
- Prepare 2 whole star anise
- Get 4 clove garlic
- Take 1 radish/ daikon
- Get 5 slice ginger
- Get Spring onion
- Get 2 tbsp Chu hou paste
- Get 1 piece rock sugar
- Make ready 1 tbsp soy sauce
- Take 1 tbsp corn starch
- Take Water
- Make ready 1 tbsp Oyster sauce
One of the indispensable ingredients in this Cantonese beef stew recipe is the Chu How sauce. This classic Cantonese style braised beef brisket stew is flavorful and absolute mouth-watering and you can easily make it with this step-by-step recipe. One of the key condiments for this dish is Chu Hou / Chee Hou sauce 柱侯酱, a soybean based sauce commonly use in Cantonese cooking. This Chinese Beef Brisket Stew with Beef Tendon & Daikon (Chinese: 柱侯蘿蔔牛筋腩) is yet another classic Cantonese favorite!
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.
Add chu hou paste, hoisin sauce, and oyster sauce. Return the beef to the wok, add star anise, orange peel, bay I used this recipe as a guideline. Pretty similar to what my mom told me, except that I used Bean sauce instead of chu hou sauce, and I omitted the hoisin. Stewed Beef Brisket in Chu Hou SauceChristine's Recipes. Chu Hou Sauce is a type of Chinese braising sauce that is made of soybeans, garlic and ginger.
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