Cantonese beef brisket in chu how sauce
Cantonese beef brisket in chu how sauce

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, cantonese beef brisket in chu how sauce. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Pour beef brisket with sauce over the lettuce. Stewed beef brisket would be one of those dishes I've tried but never really knew how to make. This Cantonese Egg Tart is a very traditional Chinese dessert that you'll find in many Hong Kong.

Cantonese beef brisket in chu how sauce is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Cantonese beef brisket in chu how sauce is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must prepare a few components. You can have 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:
  1. Prepare 1 kg beef brisket, cut into chunk
  2. Take 2 whole star anise
  3. Make ready 4 clove garlic
  4. Get 1 radish/ daikon
  5. Get 5 slice ginger
  6. Prepare Spring onion
  7. Prepare 2 tbsp Chu hou paste
  8. Get 1 piece rock sugar
  9. Take 1 tbsp soy sauce
  10. Take 1 tbsp corn starch
  11. Prepare Water
  12. Prepare 1 tbsp Oyster sauce

It is made from fermented soybeans, garlic, ginger, and sesame seeds. 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. The Asian beef stew involves a different set of flavoring ingredients from other cuisines.

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.
  2. Cook for about 30 minutes in slow fire then Put in the radish boil for another's 15minute
  3. Thicken with corn starch that already mix with water. Stir it off the fire, ready to serve.

One of the indispensable ingredients in this Cantonese beef stew recipe is the Chu How sauce. Here's how to cook beef brisket in oven, slathered in a mixture of BBQ sauce and soy sauce. Just wrap in foil, and bake until falling apart tender. Oven roasting bag method: Place the barbecue sauce and the brisket in an oven roasting bag. Sprinkle a teaspoon of flour into the bag. "I first wrote about the Cantonese classic, beef brisket, in my book Hong Kong Food City.

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