Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, cantonese beef brisket in chu how sauce. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Hello guys, This Chu Hou flavour will bring you to the real Cantonese recipes. 柱侯蘿蔔炆牛筋腩 記得保存和分享 Stewed Beef Brisket in Chu Hou 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.
Cantonese beef brisket in chu how sauce is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. Cantonese beef brisket in chu how sauce is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must 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:
- Get 1 kg beef brisket, cut into chunk
- Make ready 2 whole star anise
- Take 4 clove garlic
- Prepare 1 radish/ daikon
- Make ready 5 slice ginger
- Make ready Spring onion
- Get 2 tbsp Chu hou paste
- Get 1 piece rock sugar
- Make ready 1 tbsp soy sauce
- Take 1 tbsp corn starch
- Get Water
- Get 1 tbsp Oyster sauce
It is made from fermented soybeans, garlic, ginger, and sesame seeds. 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. It's great for braising meats and vegetables.
Instructions to make Cantonese beef brisket in chu how sauce:
1. 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.
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. 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. Succulent beef brisket, beef tendon and daikon braised to perfection, drawing in all the flavours from the Before we start cooking, how about a bit of chinese culinary history? 粤菜 Cantonese cuisine is Chu Hou sauce uses 甜面酱 sweet fermented bean paste aka hoisin sauce as a base, together.
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