五香炆牛腩 (Five Favor Beef Brisket). MamaCheung's Five Spice Beef Shin, great as an appetiser or serve it with noodles. It tastes great! 讓回到家的每一個人都感受到幸福和溫飽。 婆婆和大家分享的「五香牛腩」，唔知大家喜歡嗎? 同一種材料，不同的做法，都不一樣的味道。 讓回到家的每一個人都感受到幸福和溫飽。 婆婆和大家分享的「五香牛腩」，唔知大家喜歡嗎? 滷水小食，用嚟做餐前開胃菜，好受歡迎。今次做的五香牛𦟌（牛腱）無論做餐前小食或者加入上湯麵，又已經又係一餐好好味嘅美食 Spiced Beef Shin. It's a popular Chinese appetizer and snack.
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! Some noodle houses even advertise beef brisket as their specialty. You can have 五香炆牛腩 (Five Favor Beef Brisket) using 22 ingredients and 4 steps. Here is how you achieve that.
Ingredients of 五香炆牛腩 (Five Favor Beef Brisket)
- You need of Core Ingredients.
- It’s 300 g of x Beef Brisket (牛腩).
- Prepare 0.5 of Unit x Chopped Onion.
- It’s 2 of Unit x Chopped Garlic Ball.
- You need 1 of Unit x Green Onion.
- Prepare 5 pieces of x Ginger (with Skin & Washed).
- It’s of Some Sake / White Wine.
- Prepare of Broth Ingredients.
- You need 2 of Big Unit x Crystal Sugar (冰糖).
- Prepare 3 Teaspoon of x Fennel (小茴香).
- You need 8 of Unit x Star Anise (八角).
- Prepare 1 Teaspoon of x Cloves (丁香).
- You need 1 Teaspoon of x Sichuan Pepper (花椒).
- You need 2 Sticks of x Chinese Cinnamon (肉桂皮).
- It’s 2 of Unit x Cardamom (草果).
- Prepare 3-4 of Unit x Bay Leaves (Optional).
- You need of Some Soy Sauce.
- Prepare of Some 老抽.
- You need 0.5 Teaspoon of x Salt (Little Salt is OK).
- Prepare of Vegetables.
- You need of Some White Radish (白蘿蔔).
- It’s of Some Carrots (紅蘿蔔).
It is always on my to do list every time when I travel to Hong… Put in beef brisket and tendon cubes once you can smell the garlic and ginger smoking. Brown the brisket and tendon for five minutes and turn over often to avoid burning. 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.
五香炆牛腩 (Five Favor Beef Brisket) instructions
- 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.
- 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.
- 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.
- 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..
You can omit the radish or reduce the quantity as stated in the recipe. beef brisket 牛腩. 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.