Recipe of Ultimate Cantonese beef brisket in chu how sauce

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, cantonese beef brisket in chu how sauce. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Cantonese beef brisket in chu how sauce is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Cantonese beef brisket in chu how sauce is something that I’ve loved my entire life.

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. 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.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook cantonese beef brisket in chu how sauce using 12 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Cantonese beef brisket in chu how sauce:

1. Get 1 kg beef brisket, cut into chunk
2. Get 2 whole star anise
3. Prepare 4 clove garlic
4. Take 1 radish/ daikon
5. Get 5 slice ginger
6. Make ready Spring onion
7. Get 2 tbsp Chu hou paste
8. Take 1 piece rock sugar
9. Prepare 1 tbsp soy sauce
10. Prepare 1 tbsp corn starch
11. Prepare Water
12. Get 1 tbsp Oyster sauce

It's great for braising meats and vegetables. 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. The Asian beef stew involves a different set of flavoring ingredients from other cuisines.

Steps to make Cantonese beef brisket in chu how sauce:

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

Feel free to add in beef tendon which is a popular. 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. 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.

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