Hey everyone, hope you’re having an amazing day today. 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 bit unique. 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 on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Cantonese beef brisket in chu how sauce is something which I have loved my whole life.
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.
To begin with this particular recipe, we have to first prepare a few components. You can have cantonese beef brisket in chu how sauce using 12 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Cantonese beef brisket in chu how sauce:
- Make ready 1 kg beef brisket, cut into chunk
- Make ready 2 whole star anise
- Take 4 clove garlic
- Make ready 1 radish/ daikon
- Prepare 5 slice ginger
- Take Spring onion
- Get 2 tbsp Chu hou paste
- Make ready 1 piece rock sugar
- Prepare 1 tbsp soy sauce
- Take 1 tbsp corn starch
- Make ready Water
- Take 1 tbsp Oyster sauce
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. Chu Hou Sauce is a type of Chinese braising sauce that is made of soybeans, garlic and ginger.
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.
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. Stewed Beef Brisket in Chu Hou SauceChristine's Recipes. And trust me, this recipe is a keeper! Hong Kong Chu Hou Braised Brisket (with/without tendon), 港式炆牛腩 or 港式焖牛腩, is a popular Cantonese Dish, made with Chu Hou(柱侯) Sauce, that one must definitely eat when in Hong Kong.
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