五香炆牛腩 (Five Favor Beef Brisket)
五香炆牛腩 (Five Favor Beef Brisket)

Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, 五香炆牛腩 (five favor beef brisket). It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

MamaCheung's Five Spice Beef Shin, great as an appetiser or serve it with noodles. It tastes great! 讓回到家的每一個人都感受到幸福和溫飽。 婆婆和大家分享的「五香牛腩」，唔知大家喜歡嗎? 同一種材料，不同的做法，都不一樣的味道。 讓回到家的每一個人都感受到幸福和溫飽。 婆婆和大家分享的「五香牛腩」，唔知大家喜歡嗎? 滷水小食，用嚟做餐前開胃菜，好受歡迎。今次做的五香牛𦟌（牛腱）無論做餐前小食或者加入上湯麵，又已經又係一餐好好味嘅美食 Spiced Beef Shin. It's a popular Chinese appetizer and snack. Cook some in advance and keep them. 張媽媽自家製【 清湯牛腩】， 牛肉鬆軟，清湯味道超好喝! 懷念香港經典美食的你，現在可以自己做來吃喔! 請like我的Video同訂閱我的頻道呀! 如喜歡的話，請分享給朋友家人。謝謝。 This video will show you how to make Stewed Beef Brisket.

五香炆牛腩 (Five Favor Beef Brisket) is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. 五香炆牛腩 (Five Favor Beef Brisket) is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can cook 五香炆牛腩 (five favor beef brisket) using 22 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make 五香炆牛腩 (Five Favor Beef Brisket):
  1. Make ready Core Ingredients
  2. Take 300 g x Beef Brisket (牛腩)
  3. Get 0.5 Unit x Chopped Onion
  4. Get 2 Unit x Chopped Garlic Ball
  5. Make ready 1 Unit x Green Onion
  6. Prepare 5 pieces x Ginger (with Skin & Washed)
  7. Get Some Sake / White Wine
  8. Make ready Broth Ingredients
  9. Get 2 Big Unit x Crystal Sugar (冰糖)
  10. Get 3 Teaspoon x Fennel (小茴香)
  11. Prepare 8 Unit x Star Anise (八角)
  12. Get 1 Teaspoon x Cloves (丁香)
  13. Prepare 1 Teaspoon x Sichuan Pepper (花椒)
  14. Take 2 Sticks x Chinese Cinnamon (肉桂皮)
  15. Make ready 2 Unit x Cardamom (草果)
  16. Take 3-4 Unit x Bay Leaves (Optional)
  17. Make ready Some Soy Sauce
  18. Take Some 老抽
  19. Take 0.5 Teaspoon x Salt (Little Salt is OK)
  20. Take Vegetables
  21. Take Some White Radish (白蘿蔔)
  22. Prepare Some Carrots (紅蘿蔔)

It is always on my to do list every time when I travel to Hong… Put in beef brisket and tendon cubes once you can smell the garlic and ginger smoking. Brown the brisket and tendon for five minutes and turn over often to avoid burning. Chinese beef stew recipe (柱侯蘿蔔炆牛腩) is the Cantonese style cuisine by serve with noodles and rice. Add the radish to the stew in the last forty-five minutes of cooking, since it takes a shorter time to turn soft compared to the beef.

Steps to make 五香炆牛腩 (Five Favor Beef Brisket):
  1. Water Clean Beef Brisket for 5 mins to remove excessive blood from the meat, then remove the Beef Brisket and rinse it with tap water
  2. Pan Fry Beef Brisket: #1 High Heat with some oil to cook Beef Brisket turn brown on the outside. #2 Add the rest of Core Ingredients and fry them until all turn brown. #3 Add Sake for adding the smell
  3. Stew Beef Brisket: #1 Add all Herbs and Sauce to pan with the Beef Brisket. #2 Add hot water (or slowly adding cold water) to good level (at least covering all the ingredients, suggest more than that if you have a loose pan lid) that can stew the Beef Brisket for 1.5-2 hours. #3 Once the water gets boiled, turn fire to Medium Heat. #4 Occasionally check on water level to ensure no burn out. #5 Stew for recommend of 1.5 to 2hrs depending on the type of meat and amount
  4. Add Vegetables: #1 At last adding the Vegetables and stew them until they get soft - recommend to add the Vegetables in the last 20 mins for the best result.

Chinese beef stew recipe (柱侯蘿蔔炆牛腩) is the Cantonese style cuisine by serve with noodles and rice. Add the radish to the stew in the last forty-five minutes of cooking, since it takes a shorter time to turn soft compared to the beef. You can omit the radish or reduce the quantity as stated in the recipe. beef brisket 牛腩. Both cuts of beef are from the underside of the cow and would work for this recipe. I personally prefer the boneless short rib as I find it to be more flavourful.

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