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.
How To make Chinese Beef Stew's Videos
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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Cantonese Beef Stew with Tendon and Daikon | Instant Pot Recipe| 广东柱侯萝卜焖牛腩????
Cantonese Beef Stew with Tendon and Daikon | Instant Pot Recipe| 广东柱侯萝卜焖牛腩????
♡For more detailed recipes, please click on the down below♡
Correction: I used 'tender instead of the tendon'' in my video, I apologize for this error.
This recipe makes 4 quarts of stew
Main Ingredients:
2 lbs. of Beef skirt steak/side beef/brisket
2 beef Tendon
1 lb. of daikon
6 cloves of garlic
1 piece of ginger
1 small shallot
20 grams of rock sugar
2 tbsp of Chinese cooking wine
1 tbsp of pink salt
5 cups of water
Herbs:
1 tangerine peel
2 dried star anise
2 red chilis
½ tsp of black peppers
1 small cinnamon stick
4 bay leaves
2 allspices
1 tsp of coriander seeds
For blanching:
1 stalk of scallion
2 slices of ginger
1 tbsp of Chinese cooking wine
For the marinade:
1 red bean curd with 1 tbsp of sauce from the jar
2 tbsp of chu hou sauce
1 tbsp of peanut butter(or saseme sauce/paste)
2 tbsp of light soy sauce
3 tbsp of dark soy sauce
Starch mixture if you use more water
1 tablespoon corn starch mixed with 2 tablespoons cold water
1 pack of rice cake rolled noddle (2-4 servings)
Instruction: blanch proteins, sear with the marinade, braise according to the cookware:
Instant pot: 30 minutes
On a stove: braise beef Tendon 1 hour, then add to all proteins to cook 2-2.5 hours, then simmer on the stove with daikon for 30 minutes or till everything softened.
Time varies your cookware, stove, or amount of water you use, adjust accordingly.
主要食材:
2 磅牛腩
2 条牛筋
1 磅白萝卜
6 瓣蒜
1 块姜
1 个红葱
20 克冰糖
2 大匙料酒
1 大匙喜马拉雅粉盐
5 杯水
干香料:
1 片果皮
2 个八角
2个干辣椒
½ 小匙整只黑胡椒
1 条肉桂
4 片干月桂葉
2 个多香果
1 小匙芫茜籽
焯水:
1 条葱
2片姜
1 大匙料酒
腌料:
1 块南乳+1 大匙汁
2 大匙柱侯酱
1 大匙花生酱(或者麻酱)
2 大匙生抽
3 大匙老抽
可选勾芡比例:
1大匙:2大匙水
1 包素肠粉
做法:
肉焯水,加入腌料炒香,以以下时间炖煮:
Instant pot 压力锅:牛筋跟牛腩炖30 分钟,转锅加入白萝卜再炖30分钟
普通锅在炉灶上:牛筋炖1 小时,加入牛腩炖2-2.5小时,关火30-60分钟,转锅加入白萝卜再炖30分钟
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Music
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Theme for a one handed piano concerto
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#Cantonesebeefstewwithdaikon#beefstew#柱侯萝卜焖牛腩
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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Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
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Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
???? Beef Brisket: The Cantonese Way (清湯牛腩)
Watch Daddy Lau teach us how to make Beef Brisket Soup. It’s an iconic Cantonese classic and a must-try for those who’ve only had brisket for BBQ be it Texan or Korean-style!
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⏲ CHAPTERS ⏲
00:00 - Prepare spices & aromatics
01:55 - Peel radish
02:06 - On the name “turnip”
02:40 - Cut radish
03:37 - Create dipping sauce
04:00 - Parboil brisket
07:48 - Simmer brisket & spices
08:53 - On cooking brisket
09:59 - Add radish & simmer
10:44 - Remove brisket & plate radish
12:28 - Slice brisket & plate
14:07 - Family tries it
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Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
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