Braised Beef Brisket Chu You Sauce

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Beef Brisket with Chu Hou Sauce 柱侯牛腩 (Cantonese: chu hou gnau lam) is a classic Cantonese dish that is extremely popular at any Cantonese restaurant.  You lot can find it as a rice, noodle or dirt pot dish.  Chu Hou sauce is the southern Chinese version of bean paste 豆瓣醬 (dòu bǎn jiàng).  Chu Hou sauce is smoother in texture and has a stronger soy sauce flavor.  It's a good sauce to add when braising or steaming meats.  Since it's thick, it can also help demark marinades to meat when marinating.

Chu Hou sauce was invented during the Qing Dynasty in Foshan, Guangdong past a chef named Leung Chu Hou. Beefiness wasn't popular at the time, merely he used his special house sauce to create succulent meat dishes.  His eating house was very busy and he somewhen as well opened a sauce shop.  Information technology wasn't until afterwards he died, to commemorate his culinary skills, people started calling his sauce Chu Hou sauce so that his name could alive on forever.

Beefiness Brisket with Chu Hou Sauce 柱侯牛腩 traditionally uses beefiness brisket, beef tendons and white radish then braised until tender.  Brisket, however, has i fat part and one lean part.  The lean parts can be quite tough no matter how long you braise information technology for.  Nowadays, with beef existence more than economic and consumers having college income, other parts of beef that take a more even marbling of fat are used.  These meats include rib finger meat which is the meat between the ribs and besides boneless short ribs.  In Chinese butchery, the finger meat is also part of the brisket, 牛抗腩 (niú kāng nǎn).

In my Beef Brisket with Chu Hou Sauce 柱侯牛腩, I'll bear witness yous how to brand a succulent dish that will turn you from a melt to a chef!  I can clinch y'all that most chefs couldn't compete with this recipe.  And, information technology's non difficult to make either.  I used a combination of simmering boneless short ribs (from Costco), rib finger meat and beef tendons to make this dish.  I think information technology'due south the perfect fat to lean ratio with adept marbling.  Calculation tendons is not only healthy with its high collagen content, it can also help thicken your sauce.  For me, the white radish brings it over the pinnacle good!  Y'all've got to endeavor this one!

Looking for more recipe ideas? Check out my Hong Kong cafe recipe section, the Hong Kong Style Borscht with Oxtail 牛尾羅宋湯 is 1 of my favourite soups!

Beefiness Brisket with Chu Hou Sauce 柱侯牛腩

You tin can utilise any cut of beef or meats for this recipe.

Chu Hou Sauce would also be suitable for braised goat meat.

Besides white raddish, carrots and potatoes may also exist used. Any kind of firm vegetable that will not fall apart during braising could exist a suitable substitute.

You may choose to brand this the dark before then that the sauce gets better captivated and becomes even more flavourful. This is a common practice at restaurants.

Guess cost (CAD) $30

Cook Mode Forestall your screen from going night

Prep Time 20 mins

Melt Time 5 mins

Boiling / Braising Time ii hrs 15 mins

Total Fourth dimension 2 hrs 40 mins

Form Dinner, Lunch, Principal Grade

Cuisine Cantonese, Chinese

Servings six Servings

Calories 573 kcal

• 450 one thousand Rib finger meat
• 450 chiliad Beef tendon
• 450 g Simmering brusk ribs (boneless)
• 800 thou White radish (lo bak)
• i stalk Light-green onions , chopped
• four slices Ginger
• four cloves Garlic , chopped
• 2 Shallot , halved
• 2 tbsp Oil
• 1 Cinnamon stick
• 4 Star anise
• 2 tsp Fennel seeds
• 2 tsp Blackness peppercorn
• six Bay leaves
• twenty chiliad Rock sugar
• two L Water

• Cutting meats and tendon into three.5 cm or ane.5" pieces. Set up bated

  

• Pour two L water into a pot. Add together cut tendons. Bring to a boil. Cook at low-medium heat for 1 hour

  

• Fix ginger, shallots and garlic. Set aside

• Combine 3 tbsp Chu Hou sauce, 2 cubes fermented bean curd, 1 tbsp oyster sauce, 1 tbsp calorie-free soy sauce, 2 tsp dark soy sauce and 1 tsp carbohydrate in a basin. Set aside

  

• Prepare i cinnamon stick, half dozen bay leaves and 20 g of rock sugar and gear up bated

  

• In a spice bag, add four star anise, ii tsp fennel seeds and two tsp blackness peppercorn and set aside I used a tea bag and it worked well

  

• After 1 hour, add together the rest of the meats to the h2o and cook for another 15 minutes

  

• Remove meats and tendon from the pot and set aside. Do not discard water

  

• In a wok or pot, add 2 tbsp oil. Fry ginger and shallots for xx seconds on medium-high heat. Add garlic and fry until aromatic

  

• Add all the meats and tendon into the wok. Stir-fry for 1 minute

  

• Add sauce mixture to the wok and stir-fry for one minute

  

• Add together the saved water until most of the meat is covered. Discard any remaining h2o I don't encompass all the meat with water since I'm braising at low temperature. I don't anticipate also much evaporation and as well much h2o volition dilute the sauce. Mixing information technology every xv minutes volition prevent the meat from drying

  

• Add all the ingredients in step 5 and the spice bag to the wok

  

• When the liquid begins to boil, plough the heat down to low and cook for 1 hour. Mix with a spatula every 15 minutes for even cooking

• Peel and roll cut the white radish to approx the same size as the meat or slightly larger. Gear up aside Roll cut is cutting a vegetable at an angle and rolling information technology 90 degrees after every cut. This allows for faster cooking time and regardless of the size of the white radish, you lot tin cutting them to a fairly uniformed size

  

• Later thirty minutes of braising the meat, add the white radish, mix well. Continue braising for some other 30 minutes and mixing every 15 minutes

  

• Chop dark-green onions and prepare bated

• When time is upwardly, cheque the meat for tenderness. If the meat is still tough, you may braise it for some other 15-thirty minutes

  

• Taste test to make any adjustments if necessary

• Fish out the spice bag, cinnamon and bay leaves

• If there is too much h2o, you tin can turn the rut to loftier and allow for some evaporation to thicken the sauce. This may be the instance if you didn't add any tendons. Tendons are high in collagen that help the sauce thicken. You may likewise choose to make a slurry from corn starch and water to thicken the sauce

• Serve with rice or noodles. Sprinkle with chopped greenish onions

Calories: 573 kcal Carbohydrates: eighteen yard Protein: 53 g Fat: 33 g Saturated Fat: 12 g Trans Fat: one g Cholesterol: 89 mg Sodium: 1077 mg Potassium: 765 mg Fiber: iv g Saccharide: 10 one thousand Vitamin A: 54 IU Vitamin C: 31 mg Calcium: 100 mg Iron: 4 mg

Keyword Bay Leaves, Bean Curd, Beefiness, Beef Brisket, Chu Hou Sauce, Cinnamon, Fennel, Garlic, Green Onions, Oyster Sauce, Peppercorn, Shallot, Short Ribs, Star Anise, Tendon, White Radish

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