Hong Kong Chu Hou Braised Brisket 港式柱侯炆牛腩 Recipe & Tips to save more with Cashback at ShopBack
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Cook time: 
Total time: 
Serves: 3 to 4 pax
 
Ingredients
  • 1 tablespoon Oil
  • 20g Sliced Ginger
  • 30g Spring Onions (Each part cut into about 10 cm in length)
  • 1 tablespoon Minced Garlic
  • 3 pieces Star Anise
  • 4g Dried Orange Peel
  • 3 pieces Bay Leaves
  • 1 piece Cinnamon Bark
  • 500g Beef Brisket (Cube; can replace with Chuck or other part of the beef)
  • 100g Tendon (Optional)
  • 200ml Rice Wine
  • 1 litre Water (more if required)
  • 200g White Radish (cubed)
  • 100g Carrot (cubed)
Seasonings
  • 2 tablespoon Chu Hou Sauce
  • 1 piece Nan Ru (preserved beancurd)
  • 1 tablespoon Peanut Butter
  • 1 tablespoon Sugar
  • ¼ teaspoon Five Spices Powder
  • 1 tsp Dark Soya Sauce
Garnish
  • Chopped Spring Onions
Instructions
  1. Heat a pot/deep pan under medium heat and toast the herbs (cinnamon, star anise, bay leaves and orange peel) until fragrance.
  2. Add in oil and saute in spring onions, ginger, garlic until fragrant
  3. Add in cubed beef and sear until the outer layer of the beef is cooked. *If adding tendon, start cooking the tendon in separate pot of boiling water an hour half earlier as tendon takes longer to cook. Drained and add in together with the beef cubes at this stage.
  4. After searing, add in all the seasonings and stir fry together with the beef
  5. Add in rice wine, water and bring it to boil.
  6. When boiled, lower the heat to medium low, cover with lid and allow it to simmer for 2 hours or until the beef and tendon (if using) soften
  7. Stir and check occassionally to ensure that the beef is not sticking to the bottom of the pan. Add more water if required.
  8. Half an hour before the beef is ready (i.e. one and half hour into cooking; add in the radish and carrot) and continue to simmer.
  9. The sauce should thicken when the beef if ready. If the sauce is too diluted, turn up the heat and allow the water to evaporate to the consistency and taste you preferred.
  10. Transfer to a serving dish and sprinkle with lots of chopped spring onions.
  11. Serve with rice or noodles.
Notes
For Pressure Cooking Method
Follow the steps as per the stove-top method, with alteration to the following:
Use 100ml of rice wine and 200ml of water instead
Ensure that the alcohol in the rice wine is totally evaporated before activating the pressure cooker in pressured mode.
Cooking time in pressure cooker is 1 hr if no tendon is used
With tendon, you can opt to cook the tendon an hour earlier before in separate pot of boiling water, then add into the pressure cooker with the beef or you can opt to throw in the uncooked tendon together with the beef into the pressure cooker and extend the cooking time to 1.5 hours or until the tendon soften; the latter might result in a softer beef that will be easily broken.
Add the carrot together with the beef ; will be softer but save the trouble of adding later in the pressure cooker.
Cook using high pressure or for automatic pressure cooker, use the beef setting or equivalent.
Recipe by eckitchensg at http://eckitchensg.com/2017/06/hong-kong-braised-brisket/