Recipe: Appetizing Cantonese beef brisket in chu how sauce

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Cantonese beef brisket in chu how sauce. The Asian beef stew involves a different set of flavoring ingredients from other cuisines. One of the indispensable ingredients in this Cantonese beef stew recipe is the Chu How sauce. There are times when I really miss heritage food like this.

Cantonese beef brisket in chu how sauce 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. This Cantonese Egg Tart is a very traditional Chinese dessert that you'll find in many Hong Kong. You can cook Cantonese beef brisket in chu how sauce using 12 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Cantonese beef brisket in chu how sauce

  1. It's 1 kg of beef brisket, cut into chunk.
  2. It's 2 of whole star anise.
  3. You need 4 clove of garlic.
  4. Prepare 1 of radish/ daikon.
  5. Prepare 5 slice of ginger.
  6. It's of Spring onion.
  7. It's 2 tbsp of Chu hou paste.
  8. Prepare 1 piece of rock sugar.
  9. You need 1 tbsp of soy sauce.
  10. It's 1 tbsp of corn starch.
  11. It's of Water.
  12. Prepare 1 tbsp of Oyster sauce.

Chinese Beef Brisket is delicious with daikon radish. 萝卜焖牛腩 Extra tender and delicious because it is cooked in a slow cooker. You can use a regular pot to. This Chinese Beef Brisket Stew with Beef Tendon & Daikon (Chinese: 柱侯蘿蔔牛筋腩) is yet another classic Cantonese favorite! Add chu hou paste, hoisin sauce, and oyster sauce.

Cantonese beef brisket in chu how sauce instructions

  1. .
  2. 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..
  3. Cook for about 30 minutes in slow fire then Put in the radish boil for another's 15minute.
  4. Thicken with corn starch that already mix with water. Stir it off the fire, ready to serve..

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. Chu Hou Sauce is a type of Chinese braising sauce that is made of soybeans, garlic and ginger. Braised Beef Brisket Noodles is a typically Hong Kong or Cantonese-styled dish, also known as Ngau Lam Mein or Niu Nan Mian (牛腩面) in Mandarin. The star ingredients in this dish are the beef brisket, beef tendon and a lovely Chinese sauce known only as Chu Hou sauce.