Beef Brisket with Chu Hou Sauce (Chinese: 柱侯牛腩) is a classic Hong Kong dish and it is perfect with rice or over noodle soup. This is another piece of my childhood memories of my father. Growing up, we didn’t really get to spend time together because of his busy work schedule. He loves to eat beef and I don’t know when it starts, but I associate my dad with a beef brisket dish if you ask me about a childhood memory of him.
Chu Hou Sauce A.K.A Chinese Five-Spice Sauce is made with a special blend of soybean, sesame paste, spices, and fermented soybean curd, it is designed for braising meats and vegetables. The sauce is sweet and savory when combined with all the ingredients.
Ingredients:
Main Ingredients
- 2 lb beef brisket or finger meat cut into 2-inches pieces
- 1 medium Daikon roll cut into 1.5-inch pieces
- 3 slices Ginger
- Water enough to cover the ingredients
- 3 pieces of Star Anise
- 1 head Lettuce or any veggie of your choice for the base
Sauces
- 2 tbsp Chu Hou Sauce
- 1 piece Rock sugar thumb size
- 2 tbsps light soy sauce
- 2 tsp oyster sauce
- 1 tbsp cornstarch
- 2 tbsp water
Precleaning Briskets
- 2 slices ginger
- 2 green onions
- 2 cloves garlic
- 1 tbsp Shaoxing Wine Wine
- Water Enough to cover the ingredients
Step-by-Step Guide
- Wash the beef brisket and cut them into 1.5-inch pieces.
2. Add Beef brisket, 2 slices of ginger, 2 green onions, 1 tablespoon Shaoxing wine, 2 cloves of garlic, and enough water to cover all ingredients into a cold pot. Blanch for 5 minutes to remove the blood and impurities.
3. Peel the radish and cut it into pieces. Set aside.
4. Heat oil in a wok, add ginger slices and Chu ahoy sauce, and stir-fry until fragrant.
5. Add beef brisket and stir-fry evenly.
6. Add water to cover the beef brisket and bring to a boil over high heat. Add star anise and rock sugar once the water is boiled.
Let it simmer with this schedule:
7. Turn the heat back to a boil, add the white radish, and simmer for 30 minutes. Then turn off the heat and wait 15 minutes.
8. Turn the heat back on and add the seasonings and thickener.
9. Serve over boiled lettuce or vegetable of your choice
Beef Brisket with Chu Hou Sauce (Chinese: 柱侯牛腩)
Equipment
- 1 wok
- 1 knife
- 1 Chopping Board
Ingredients
Main Ingreidents
- 2 lb beef brisket or finger meat cut into 2-inches pieces
- 1 medium Daikon roll cut into 1.5-inch pieces
- 3 slices Ginger
- water Enough to cover the ingredients
- 3 pieces Star Anise
- 1 head Lettuce or any veggie of your choice for the base
Sauces
- 2 tbsp Chu Hou Sauce
- 1 piece Rock sugar thumb size
- 2 tsps light soy sauce
- 2 tsp oyster sauce
- 1 tbsp corn starch
- 2 tbsp water
Precleaning Briskets
- 2 slices ginger
- 2 green onions
- 2 cloves garlic
- 1 tbsp Shaohsing Wine
- Water Enough to cover the ingredients
Instructions
- Wash the beef brisket and cut them into 1.5 inch pieces.
- Add Beef brisket, 2 slices of ginger, 2 green onions, 1 tablespoon Shaohsing wine, 2 cloves of garlic and enough water to cover all ingredients into a cold pot. Blanch for 5 minutes to remove the blood and impurities.
- Peel the radish and cut it into pieces. Set aside.
- Heat oil in a wok, add ginger slices and Chu ahoy sauce, and stir-fry until fragrant.
- Add beef brisket and stir-fry evenly.
- Add water to cover the beef brisket and bring to a boil over high heat. Add star anise and rock sugar once the water is boiled.
- Let the stew simmer with this schedule:
- Low heat simmer: 30 minutes
- Off and wait: 15 minutes
- Low heat simmer:30 minutes
- Off and wait: 15 minutes
- Turn the heat back to a boil, add the white radish, and simmer for 30 minutes
- Turn off the heat and wait for 15 minutes
- Turn the heat back on and add the seasonings.
- Add Thickener and turn of heat
- Put the beef brisket on top of the cooked lettuce. Serve with rice of noodle.
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