Recipe: Delicious 五香炆牛腩 (Five Favor Beef Brisket)

五香炆牛腩 (Five Favor Beef Brisket). 讓回到家的每一個人都感受到幸福和溫飽。 婆婆和大家分享的「五香牛腩」，唔知大家喜歡嗎? 同一種材料，不同的做法，都不一樣的味道。 讓回到家的每一個人都感受到幸福和溫飽。 婆婆和大家分享的「五香牛腩」，唔知大家喜歡嗎? 牛腩，要燜得軟腍，頗需時間。 奶奶傳授的小秘訣，很快就可以把牛腩燜腍，而且味道很讚。 燜牛腩的時候，小心留意牛腩會否黏底。 間中用鑊鏟或筷子輕手攪拌。 燜牛腩時，加入少許冰糖，使牛腩更易炆稔。 Some noodle houses even advertise beef brisket as their specialty. It is always on my to do list every time when I travel to Hong… Put in beef brisket and tendon cubes once you can smell the garlic and ginger smoking. Brown the brisket and tendon for five minutes and turn over often to avoid burning.

I have been experimenting on this dish for quite a while to get the perfect authentic taste of Hong Kong. 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. you can have 五香炆牛腩 (Five Favor Beef Brisket) using 22 ingredients and 4 steps. Here is how you achieve that.

Ingredients of 五香炆牛腩 (Five Favor Beef Brisket)

1. Prepare of Core Ingredients.
2. It's 300 g of x Beef Brisket (牛腩).
3. You need 0.5 of Unit x Chopped Onion.
4. It's 2 of Unit x Chopped Garlic Ball.
5. You need 1 of Unit x Green Onion.
6. It's 5 pieces of x Ginger (with Skin & Washed).
7. You need of Some Sake / White Wine.
8. You need of Broth Ingredients.
9. It's 2 of Big Unit x Crystal Sugar (冰糖).
10. It's 3 Teaspoon of x Fennel (小茴香).
11. Prepare 8 of Unit x Star Anise (八角).
12. Prepare 1 Teaspoon of x Cloves (丁香).
13. Prepare 1 Teaspoon of x Sichuan Pepper (花椒).
14. Prepare 2 Sticks of x Chinese Cinnamon (肉桂皮).
15. Prepare 2 of Unit x Cardamom (草果).
16. Prepare 3-4 of Unit x Bay Leaves (Optional).
17. Prepare of Some Soy Sauce.
18. You need of Some 老抽.
19. Prepare 0.5 Teaspoon of x Salt (Little Salt is OK).
20. It's of Vegetables.
21. Prepare of Some White Radish (白蘿蔔).
22. It's of Some Carrots (紅蘿蔔).

Beef brisket soup is the perfect slow cooking beef dish. This recipe does not feature any strong herbs or spices. The coriander leaves and ginger imparts a heady Chinese note. Chinese beef stew recipe (柱侯蘿蔔炆牛腩) is the Cantonese style cuisine by serve with noodles and rice.

五香炆牛腩 (Five Favor Beef Brisket) step by step

1. 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.
2. 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.
3. 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.
4. 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..

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. See more ideas about Beef, Food, China food. 柱侯蘿蔔炆牛筋腩 記得保存和分享 Stewed Beef Brisket in Chu Hou Sauce. 〈 職人吹水〉 柱侯炆牛腩當中竅門？ This Chinese Daikon Brisket Stew, or 清湯蘿蔔牛坑腩, is one of those comfort dishes that fills you up heartily, tastes just yummilicious with tender beef and meltingly soft daikon swimming prettily in a clear soup that will give you strength to fight against the autumn chills. The Certified Angus Beef ® brand is the best Angus brand available. It's a cut above USDA Prime, Choice and Select. Ten quality standards — including abundant marbling, ensure every bite is exceptionally flavorful, incredibly tender and naturally juicy.