Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, cantonese beef brisket in chu how sauce. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
How to Make Hong Kong Style Beef Brisket - 柱侯燜牛腩. Braised Chicken Wings in Chu Hou 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.
Cantonese beef brisket in chu how sauce is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Cantonese beef brisket in chu how sauce is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can have 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:
- Get beef brisket, cut into chunk
- Make ready whole star anise
- Prepare garlic
- Get radish/ daikon
- Make ready ginger
- Make ready Spring onion
- Prepare Chu hou paste
- Make ready rock sugar
- Take soy sauce
- Prepare corn starch
- Get Water
- Get Oyster sauce
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. 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.
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.
Feel free to add in beef tendon which is a popular. 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. 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 reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
