Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, cantonese beef brisket in chu how sauce. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Cantonese beef brisket in chu how sauce is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Cantonese beef brisket in chu how sauce is something which I’ve loved my whole life. They’re nice and they look fantastic.
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 into a vacuum pot (thermal pot) to cook slowly until done. Put in beef brisket chunks and stir well.
To get started with this particular recipe, we have to first prepare a few ingredients. 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:
- Get 1 kg beef brisket, cut into chunk
- Get 2 whole star anise
- Make ready 4 clove garlic
- Take 1 radish/ daikon
- Take 5 slice ginger
- Get Spring onion
- Take 2 tbsp Chu hou paste
- Make ready 1 piece rock sugar
- Get 1 tbsp soy sauce
- Take 1 tbsp corn starch
- Get Water
- Prepare 1 tbsp Oyster sauce
I'm still pretty much a true blue Cantonese I got a lot of people asking me what is Chu Hou Sauce / paste. 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. 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.
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 simple, it is fast, it tastes delicious. 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. It is a one dish meal with beef, carrot, radish and the ultra flavorful sauce goes so well with both rice or Hong Kong Noodle (Wanton Noodle). Cantonese beef brisket in chu how sauce Emiliani Hong kong. Yummies hong kong beef brisket, mush try.
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