History of Chu Hou Braised Beef Brisket
Chu Hou braised beef brisket is a traditional home style dish in Guangdong and Hong Kong. The basic flavour of this dish come from a unique sauce named as Chu Hou sauce, which contained 8 ingredients and formulated by a chef called Leung Chu Hou from Fo Shan, China in Qing Dynasty.
Taste the Flavours
Nowadays, many Chinese food factories imitated this sauce for selling and you can easily buy it in local supermarkets or Asian groceries shop. Although it was first used in braised beef brisket, you can also use it in stewing pork, chicken or even lamb.
The combination of beef and Chu Hou sauce is like a perfect match that gives you a strong umami flavour. All you need is a bowl of rice to pair with this delicious dish!
Chu Hou Braised Beef Brisket (柱侯牛腩)
Equipment
- 1 Pot
Ingredients
Main Ingredients
- 500 g Beef Brisket
- 1 piece Turnip
- 20 g Rock sugar
- ½ tbsp Oil
- 5 slices Ginger
- 1 bunch Spring onion (Cut into 5cm length)
- 2 cloves Garlic (Minced)
- 2 cups Hot water
Seasonings
- 2 tbsp Chu Hou sauce
- 1 tbsp Oyster sauce
- 1 tbsp Soy sauce
- ½ tbsp Shaoxing wine or Chinese rice wine
- ½ tbsp Salt
- 3 pieces Bay leaves
- 2 pieces Star anise
Instructions
- Prepare all seasonings and ingredients.
- Soak the beef brisket in boiling water and cook for 15 minutes.
- Rinse the beef brisket withcold water and dice it to 3cm x 3cm cubes.
- Heat a pot with oil, ginger, garlic and spring onion. Add rock sugar and all seasonings into the pot. Then add the beef brisket and stir fry them well.
- Add a cup of hot water and stew the beef brisket for an hour.Tips: Use strong heat for first 15mins and very low heat for 45 mins can make your brisket turn tendon and full of flavours.
- Peel the turnip and dice it into 3cm x 3cm cubes. Add the turnip in the brisket and let it stew for another 30-45 mins. Then you can serve it!
