Cantonese beef brisket in chu how sauce. Peel daikon and cut into chunks. Put in beef brisket chunks and stir well. Add star anise and a bit of rock sugar with water that covers all ingredients.
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 (柱侯酱).
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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Peel daikon and cut into chunks. Put in beef brisket chunks and stir well. Add star anise and a bit of rock sugar with water that covers all ingredients.
To begin with this recipe, we have to prepare a few ingredients. You can cook cantonese beef brisket in chu how sauce using 12 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Cantonese beef brisket in chu how sauce:
- {Take 1 kg of beef brisket, cut into chunk.
- {Prepare 2 of whole star anise.
- {Make ready 4 clove of garlic.
- {Make ready 1 of radish/ daikon.
- {Take 5 slice of ginger.
- {Take of Spring onion.
- {Make ready 2 tbsp of Chu hou paste.
- {Get 1 piece of rock sugar.
- {Make ready 1 tbsp of soy sauce.
- {Prepare 1 tbsp of corn starch.
- {Prepare of Water.
- {Prepare 1 tbsp of Oyster sauce.
Turn the beef with a spatula every now and then. Compared to Sichuan style beef stew, the Cantonese style braised beef is non-spicy, sweet, with unique deep flavors developed from the use of star anise, dried orange peels, Chu Hou / Chee Hou sauce (more about this below). This classic Cantonese braised beef stew is served from almost all traditional restaurants around the world. Add chu hou paste, hoisin sauce, and oyster sauce.
Steps to make Cantonese beef brisket in chu how sauce:
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- 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..
Return the beef to the wok, add star anise, orange peel, bay leaf, and Shaoxing. Add water and bring to a boil. 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. Give it a quick mix so all the ingredients are infused with the paste.
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