How To make Chinese Beef Stew
3 lb Brisket of beef or stew beef
4 tb Peanut oil
SAUCE:
2 ml Fermented red bean cake *
3 tb Hoisin sauce
4 tb Shaoxing wine or dry sherry
4 tb Thin soy sauce
1 tb Minced garlic
1 Whole star anise
1 ts Roasted and crushed
-Szechwan peppercorns 1 ts Five spice powder
2 ts Sugar
6 c Water
1 lg (about 1 1/2 to 2 lbs)
-Chinese (icicle) radish, -roll cut. Tough beef is most flavorful, but you must simmer it gently for several hours to soften the sinewy muscle. Slow braising also encourages an exchange of flavors between the meat and the tangy sauce, enhancing both. Chinese radish adds just the right bite, much as turnips would in a Western stew. In effect, this is Chinese beef stew. Game meats or goat meat may be substituted for the beef for a delicious and unusual variation. Oxtails can also be braised in this manner, or even veal shanks. Almost any cut of meat or organ that requires extensive cooking does well if braised. The strong sauce keeps the meat flavorful throughout. Turnips or carrots may be substituted for the Chinese radish, and chestnuts have a strong, sweet taste that holds up well to braising. [Make a diagonal slice, roll daikon 1/4 turn and slice again. Continue rolling and cutting until done. S.C.] * [This is nice if you have some laying around, but don't worry if you don't. The taste can be somewhat bizarre for a Westerner, but it won't overwhelm the dish S.C.] 1. The preferred cut is brisket of beef, a boneless piece of tough
meat from the underside of the steer, because of its rich, gelatinous texture when cooked. It is sold in Chinese meat markets as Chinese stew beef. Any tough beef cut can be used, such as boneless chuck and bottom round. 2. Trim away the outer layers of fat.
3. Cut the meat into 1 1/2 inch strips.
4. Cut the strips into cubes.
5. Brown the meat on all sides in a wok over a high flame in 3
tablespoons of the oil. Set it aside. 6. In the remaining 1 tablespoon of oil, over a high flame, break up
the red bean curd with a spatula. 7. Add the remaining sauce ingredients. Bring them to a boil.
8. Add the beef to the sauce, reduce the heat to a simmer, cover the
wok, and braise the beef for 2 hours. After 1 1/2 hours, add the roll-cut radish. Cook for 30 minutes more, until both the beef and radish are tender. 9. Serve the stew immediately.
Makes 6 servings. From "Chinese Technique" by Ken Hom with Harvey Steiman. Simon and Schuster, New York. 1981. Posted by Stephen Ceideburg December 18 1990.
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Vietnamese Beef Stew - Marion's Kitchen
My Vietnamese beef stew recipe has all the slow-cooked beef goodness of a French boeuf bourguignon but pumped up with Vietnamese aromatics and flavours. Also known as 'bo kho' in Vietnamese.
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How to Make Hong Kong Style Beef Brisket - 柱侯燜牛腩
#BeefBrisket #CarolsKitchen #Recipes #焖牛腩 #Food #Yummy
Beef brisket with white radish / daikon (柱侯燜牛腩)is one of my favorite dish. The flavorful, soft and juicy beef that melts in your mouth is best served with hot white rice and top it with some spring onion or chinese parsley! We first tried this dish in Hong Kong and fell in love with it...
Learn how to make hong kong Style Beef Brisket | 炆牛腩 | 焖牛腩 here :
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Hong Kong Style Beef Brisket | Easy Recipe | Beef Stew | 炆牛腩 | 焖牛腩 (Eng/中)柱侯燜牛腩
Easy Recipes: Beef Stew with Rice Cooker by Masterchef
Masterchef John Zhang shares 2 ways to make unbelievably easy and delicious Beef Stew with step by step instruction. Recipes:
2:10 Beef Stew with Tomatoes and Potatoes
#beefstew #howtomake #easy
Beef Stew is simple fare – but it's a stunner! With meltingly tender beef, you'll love the deep flavor of the sauce in these two beef stew recipes. You can make in the rice cooker, instant pot, crockpot, or on the stovetop!
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MELT IN YOUR MOUTH CHINESE BEEF STEW w/ Daikon & Beef Tendon | Instant Pot Recipe | 蘿蔔牛筋牛腩
This beef stew is classic Cantonese comfort food! Extremely tender & juicy beef with melt in your mouth beef tendon and savory daikon drenched in a sweet and umami-packed Chee Hou Sauce.
It's a Chinese staple and is a well-loved classic in Hong Kong Noodle Shops!
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BEEF STEW NOODLES w/ DAIKON & TENDON - 6-8 Servings
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MEAT & VEGETABLES
--------------------
1 lb Beef Belly or Fatty Beef Brisket Chinese: 牛坑腩
1 lb Beef Tendon Chinese: 牛筋
1 lb Large Daikon Radish - cut into large chunks
AROMATICS
--------------------
20 g Sliced Ginger
6 Garlic Cloves - crushed
1 Large Shallot - chopped
3 Stalks of Green Onion - white & greens separated
1 TBSP Shaoxing Cooking Wine
1 Cup Chicken Stock or Water
1 TBSP Salt - season to taste!
SAUCE
--------------------
3 TBSP Chee Hou Sauce Chinese: 柱侯醬
1 TBSP Ligh Soy Sauce
1 TBSP Dark Soy Sauce
2 TSP Oyster Sauce
SPICES
--------------------
3 Star Anise
2 TSP Rock Sugar 10g
1 Small Piece of Dried Mandarin Peel Chinese: 陳皮
1 Cinnamon Stick
2 Bay Leaves
1 Clove
THICKENER
--------------------
3 TBSP Corn Starch
4 TBSP Water
INSTRUCTIONS
==========
BEEF TENDON
--------------------
- For uncooked beef tendons - pressure cook tendons with a cup of cold water in Instant Pot at High - Pressure for 1 hour & 15 minutes + Natural Release.
- Discard the cooking liquid. Rinse the cooked tendons under cold running tap water.
- Cut tendons into smaller 3-4 pieces, then remove some of the fat if desired.
DRIED MANDARIN PEEL
--------------------
- Rehydrate the dried mandarin peel (chengpi) by soaking it with cold water for 15 minutes.
**Both the beef tendon and dried mandarin peel are optional
BEEF PREP
--------------------
- Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins).
- Pat the beef belly dry with a paper towel.
- Add 1 TBSP oil to the Instant Pot.
- Brown the beef, roughly 3 minutes per side, and set aside. You may have to do this in batches.
SAUTE AROMATICS
--------------------
- Add crushed garlic cloves, sliced ginger, chopped shallot, and white part of green onions in Instant Pot.
- Saute until fragrant (~2 mins).
- While the ginger and garlic are being sauteed, quickly cut the beef into stew-size pieces.
- Add pre-cooked tendon pieces and browned beef pieces (with all the meat juices) in Instant Pot.
- Pour in 1 TBSP Shaoxing wine (or water) and completely deglaze the bottom of the pot.
MAKE CHEE HOU SAUCE
--------------------
- Combine all sauce ingredients and add to the Instant Pot.
- Give it a quick mix so all the ingredients are infused with the paste.
ADD REMAINING INGREDIENTS
--------------------
- Add the daikon chunks, chicken stock (or water), and salt.
- Ensure everything is submerged ~90%.
PRESSURE COOK
--------------------
- Pressure Cook at High Pressure for 32 minutes plus 15 minutes natural release.
THICKEN & SEASON TO TASTE
--------------------
- Bring the beef stew sauce to a simmer with the Saute button.
- In a small mixing bowl, mix cornstarch with water, then mix it in one third at a time until desired - thickness.
- Taste and adjust seasoning by adding more salt.
- I added 2 large pinches of salt at the end.
- Serve with egg noodles, rice, or rice noodles!
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