Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, cantonese beef brisket in chu how sauce. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Cantonese beef brisket in chu how sauce is one of the most well liked of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Cantonese beef brisket in chu how sauce is something which I’ve loved my whole life. They’re fine and they look fantastic.
Stewed Beef Brisket in Chu Hou Sauce(柱侯蘿蔔炆牛腩) is a very popular dish in Chinese family cooking. It suits to serve in whatever seasons or any occasions. Sometimes I deliberately cook this dish in double size and reserve the other portion in fridge as a quick lunch the day after. Put in beef brisket chunks and stir well.
To get started with this particular recipe, we have to 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 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
- Take radish/ daikon
- Make ready ginger
- Get Spring onion
- Take Chu hou paste
- Take rock sugar
- Get soy sauce
- Make ready corn starch
- Get Water
- Take Oyster sauce
Cantonese beef brisket in chu how sauce is one of the most popular of recent trending foods on earth. It's simple, it is fast, it tastes delicious. It's appreciated by millions every day. Cantonese beef brisket in chu how sauce is something that I've loved my entire life.
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.
It's appreciated by millions every day. Cantonese beef brisket in chu how sauce is something that I've loved my entire life. They are fine and they look fantastic. Braised beef brisket in chu hou sauce (柱侯蘿蔔炆牛腩) is a popular dish found in many Chinese restaurants in Hong Kong, such as cha chaan teng (HK style cafes) and open-air food stalls (dai pai dong). Brisket is a tough cut of meat and requires cooking over a long period of time to become tender.
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