Steps to Make Speedy 五香炆牛腩 (Five Favor Beef Brisket)

五香炆牛腩 (Five Favor Beef Brisket) Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

MamaCheung's Five Spice Beef Shin, great as an appetiser or serve it with noodles. HKCooking. 世上最正之炆牛腩. 出前一丁呢家嘢真係好癲，我只能夠講佢會令到呢個極品牛腩推到好味嘅極點! 最後，我有個秘密要講，我有個 friend 一次過食咗三個出前一丁! 五香炆牛腩 (Five Favor Beef Brisket) 五香炆牛腩 (Five Favor Beef Brisket).

Here is the best “五香炆牛腩 (Five Favor Beef Brisket)" recipe we have found so far. This will be really delicious.

Ingredients of 五香炆牛腩 (Five Favor Beef Brisket)

1. It’s of Core Ingredients.
2. You need 300 g of x Beef Brisket (牛腩).
3. It’s 0.5 of Unit x Chopped Onion.
4. It’s 2 of Unit x Chopped Garlic Ball.
5. Make ready 1 of Unit x Green Onion.
6. Prepare 5 pieces of x Ginger (with Skin & Washed).
7. You need of Some Sake / White Wine.
8. Prepare of Broth Ingredients.
9. It’s 2 of Big Unit x Crystal Sugar (冰糖).
10. Make ready 3 Teaspoon of x Fennel (小茴香).
11. Make ready 8 of Unit x Star Anise (八角).
12. Prepare 1 Teaspoon of x Cloves (丁香).
13. Take 1 Teaspoon of x Sichuan Pepper (花椒).
14. You need 2 Sticks of x Chinese Cinnamon (肉桂皮).
15. Prepare 2 of Unit x Cardamom (草果).
16. It’s 3-4 of Unit x Bay Leaves (Optional).
17. Prepare of Some Soy Sauce.
18. You need of Some 老抽.
19. You need 0.5 Teaspoon of x Salt (Little Salt is OK).
20. Make ready of Vegetables.
21. Make ready of Some White Radish (白蘿蔔).
22. It’s of Some Carrots (紅蘿蔔).

Braised beef brisket with Beancurd stick. 下牛腩爆香，倒入柱候醬汁炒勻，加清水至蓋過牛腩 拌勻所有材料，可加入老抽及調味 Chinese beef stew recipe (柱侯蘿蔔炆牛腩) is the Cantonese style cuisine by serve with noodles and rice.Add the radish to the stew in the last forty-five minutes of cooking, since it takes a shorter time to turn soft compared to the beef.You can omit the radish or reduce the quantity as stated in the recipe.I have been experimenting on this dish for quite a while to get the perfect authentic taste of Hong Kong.

五香炆牛腩 (Five Favor Beef Brisket) instructions

1. Water Clean Beef Brisket for 5 mins to remove excessive blood from the meat, then remove the Beef Brisket and rinse it with tap water.
2. Pan Fry Beef Brisket: #1 High Heat with some oil to cook Beef Brisket turn brown on the outside. #2 Add the rest of Core Ingredients and fry them until all turn brown. #3 Add Sake for adding the smell.
3. Stew Beef Brisket: #1 Add all Herbs and Sauce to pan with the Beef Brisket. #2 Add hot water (or slowly adding cold water) to good level (at least covering all the ingredients, suggest more than that if you have a loose pan lid) that can stew the Beef Brisket for 1.5-2 hours. #3 Once the water gets boiled, turn fire to Medium Heat. #4 Occasionally check on water level to ensure no burn out. #5 Stew for recommend of 1.5 to 2hrs depending on the type of meat and amount.
4. Add Vegetables: #1 At last adding the Vegetables and stew them until they get soft - recommend to add the Vegetables in the last 20 mins for the best result..

Brown the brisket and tendon for five minutes and turn over often to avoid burning.Both cuts of beef are from the underside of the cow and would work for this recipe.I personally prefer the boneless short rib as I find it to be more flavourful.

And trust me, this recipe is a keeper!Hong Kong Chu Hou Braised Brisket (with/without tendon), 港式炆牛腩 or 港式焖牛腩, is a popular Cantonese Dish, made with Chu Hou(柱侯) Sauce, that one. 柱侯蘿蔔炆牛筋腩 Braised beef brisket and tendon is one of my favourite Chinese comfort dishes.I love it with rice or with soup noodles at wonton restaurants.Often noodle houses always advertise that their beef brisket is their specialty - especially their sauce.Beef brisket soup is the perfect slow cooking beef dish.