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Beef Brisket with Chu Hou Sauce (Chinese: 柱侯牛腩)

5 from 1 vote
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Course
Cuisine Hong Kong Classics
Servings 4 people

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.
Keyword Beef, Hong Kong Classics