Cantonese Chu Hou Braised Beef (柱侯牛腩)
Ingredients
- 1kg
- beef brisket or any other slow cook type of cut
- 4-8 cups
- Beef Stock
- 6 whole
- carrots
- 1/2 whole
- radish
- 3 whole
- star anise
- 1
- cinnamon stick
- 15g
- ginger
- 6 tbsp
- Chu Hou Paste or to taste
- 1 tbsp
- corn flour (for thickening)
Method
- 01
Cut the beef brisket into chunks
- 02
De-scum the beef
- 03
Cut the Carrots and Radish into huge chunks, similar size to the beef
- 04
While that is going, place the cinnamon stick and star anises in a muslin or tea bag, this will make it easier to fish out later.
- 05
In a clean pot, put the stock, beef, spice sachet, carrots , ginger and the radish. Ensure it's entirely covered in liquid, use water to top off if not enough stock. Then, bring it to a simmer.
- 06
Simmer the stock for 3-4 hours
- 07
Then, when ready to serve, discard the spice sachet, bones and ginger
- 08
If the sauce is too thin, add some cornflour slurry (equal parts water and cornflour)
- 09
Serve with rice and Blanched Asian Vegetables
Notes
- The ginger amount is just a guide, being precise with it isn't a big deal.
- This is best done in something like a dutch oven or a good stock pot, that way the heat is evenly distributed.