Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, cantonese beef brisket in chu how sauce. One of my favorites food recipes. For mine, I am going to 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 recent trending meals in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Cantonese beef brisket in chu how sauce is something which I’ve loved my whole life. They are fine and they look fantastic.
How to Make Hong Kong Style Beef Brisket - 柱侯燜牛腩. Braised Chicken Wings in Chu Hou Sauce. There are times when I really miss heritage food like this.
To begin with this particular recipe, we have to prepare a few ingredients. You can have 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:
- Make ready 1 kg beef brisket, cut into chunk
- Get 2 whole star anise
- Take 4 clove garlic
- Prepare 1 radish/ daikon
- Make ready 5 slice ginger
- Prepare Spring onion
- Make ready 2 tbsp Chu hou paste
- Take 1 piece rock sugar
- Take 1 tbsp soy sauce
- Make ready 1 tbsp corn starch
- Make ready Water
- Make ready 1 tbsp Oyster sauce
Stewed beef brisket would be one of those dishes I've tried but never really knew how to make. This Cantonese Egg Tart is a very traditional Chinese dessert that you'll find in many Hong Kong. This Chinese Beef Brisket Stew with Beef Tendon & Daikon (Chinese: 柱侯蘿蔔牛筋腩) is yet another classic Cantonese favorite! Chu hou sauce is a common Chinese sauce made with fermented soybeans, garlic, ginger, and sesame.
Instructions 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 great for braising meats and vegetables. This is a basic recipe for Chinese braised beef brisket with daikon and fresh bean curd sticks. Feel free to add in beef tendon which is a popular. Looks like this ' Chu Hau braised beef brisket and tendons' is the Chinese dish of choice for crisis?! I skipped using Instant Pot as well as short cut like using ready-made LKK Chu Hau sauce for the preparation.
So that’s going to wrap it up for this exceptional food cantonese beef brisket in chu how sauce recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
