Hong Kong Chu Hou Braised Brisket 港式柱侯炆牛腩
- erinna Chng
- 22 hours ago
- 1 min read
I have been experimenting on this dish for quite a while to get the perfect authentic taste of Hong Kong. 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 must definitely eat when in Hong Kong. It is a one dish meal with beef, carrot, radish and the ultra flavorful sauce goes so well with both rice or Hong Kong Noodle (Wanton Noodle). Remember to prepare extra rice to go with the sauce! Kids and adults love this dish so much!
Making this dish is very easy.
1
Searing the Beef
For Pressure Cooking Method
Follow the steps as per the stove-top method, with alteration to the following:
Use 100ml of rice wine and 200ml of water instead
Ensure that the alcohol in the rice wine is totally evaporated before activating the pressure cooker in pressured mode.
Cooking time in pressure cooker is 1 hr if no tendon is used
With tendon, you can opt to cook the tendon an hour earlier before in separate pot of boiling water, then add into the pressure cooker with the beef or you can opt to throw in the uncooked tendon together with the beef into the pressure cooker and extend the cooking time to 1.5 hours or until the tendon soften; the latter might result in a softer beef that will be easily broken.
Add the carrot together with the beef ; will be softer but save the trouble of adding later in the pressure cooker.
Cook using high pressure or for automatic pressure cooker, use the beef setting or equivalent.
Notes
1
Heat a pot/deep pan under medium heat and toast the herbs (cinnamon, star anise, bay leaves and orange peel) until fragrance.
Add in oil and saute in spring onions, ginger, garlic until fragrant
Add in cubed beef and sear until the outer layer of the beef is cooked. *If adding tendon, start cooking the tendon in separate pot of boiling water an hour half earlier as tendon takes longer to cook. Drained and add in together with the beef cubes at this stage.
After searing, add in all the seasonings and stir fry together with the beef
Add in rice wine, water and bring it to boil.
When boiled, lower the heat to medium low, cover with lid and allow it to simmer for 2 hours or until the beef and tendon (if using) soften
Stir and check occassionally to ensure that the beef is not sticking to the bottom of the pan. Add more water if required.
Half an hour before the beef is ready (i.e. one and half hour into cooking; add in the radish and carrot) and continue to simmer.
The sauce should thicken when the beef if ready. If the sauce is too diluted, turn up the heat and allow the water to evaporate to the consistency and taste you preferred.
Transfer to a serving dish and sprinkle with lots of chopped spring onions.
Serve with rice or noodles.
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
Hong Kong Chu Hou Braised Brisket 港式柱侯炆牛腩
Head Chef
eckitchensg
Servings :
4 Servings
Calories:
813 Calories / Serve
Prep Time
30 min
Cooking Time
120 min
Rest Time
15 min
Total Time
2 hour 30 min
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