五香炆牛腩 (Five Favor Beef Brisket). MamaCheung's Five Spice Beef Shin, great as an appetiser or serve it with noodles. Chinese Beef Brisket is delicious with daikon radish. 萝卜焖牛腩 Extra tender and delicious because it is cooked in a slow cooker. You can use a regular pot to.
Brown the brisket and tendon for five minutes and turn over often to avoid burning. Braised Beef Brisket Noodles (牛腩面/Ngau Lam Mein). Popular Classic Hong Kong Comfort Food: Instant Pot Chinese Beef Stew (Chinese Beef Brisket Stew with Beef Tendon & Daikon 柱侯蘿蔔牛筋腩). You can cook 五香炆牛腩 (Five Favor Beef Brisket) using 22 ingredients and 4 steps. Here is how you cook it.
Ingredients of 五香炆牛腩 (Five Favor Beef Brisket)
- It's of Core Ingredients.
- Prepare 300 g of x Beef Brisket (牛腩).
- Prepare 0.5 of Unit x Chopped Onion.
- It's 2 of Unit x Chopped Garlic Ball.
- It's 1 of Unit x Green Onion.
- Prepare 5 pieces of x Ginger (with Skin & Washed).
- Prepare of Some Sake / White Wine.
- Prepare of Broth Ingredients.
- You need 2 of Big Unit x Crystal Sugar (冰糖).
- Prepare 3 Teaspoon of x Fennel (小茴香).
- It's 8 of Unit x Star Anise (八角).
- It's 1 Teaspoon of x Cloves (丁香).
- It's 1 Teaspoon of x Sichuan Pepper (花椒).
- Prepare 2 Sticks of x Chinese Cinnamon (肉桂皮).
- You need 2 of Unit x Cardamom (草果).
- Prepare 3-4 of Unit x Bay Leaves (Optional).
- You need of Some Soy Sauce.
- It's of Some 老抽.
- You need 0.5 Teaspoon of x Salt (Little Salt is OK).
- Prepare of Vegetables.
- It's of Some White Radish (白蘿蔔).
- You need of Some Carrots (紅蘿蔔).
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. I have been experimenting on this dish for quite a while to get the perfect authentic taste of Hong Kong.
五香炆牛腩 (Five Favor Beef Brisket) step by step
- 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.
- 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.
- 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.
- 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..
And trust me, this recipe is a keeper! 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. Braised Beef Brisket with Daikon - 萝卜焖牛腩. My first love for Beef Brisket 牛腩面 was this small stall in Parkway Parade. Ever since I moved out of that area in my teens, I lost touch with this stall and was told that subsequently they shifted elsewhere.
