Braised Beef Brisket (红烧牛腩)
Braised Beef Brisket is one of my father-in-law’s favourite dishes. He always ordered this dish whenever he visited us. We love this dish too – we like the super tender meat in the very flavoursome sauce. It is also delicious when added to egg noodles or rice noodles. This is my version of Braised Beef Brisket.
Video Link: https://youtu.be/uSSP9eteQeY
Note: In Hong Kong, beef brisket and tendon are served in a clear beef broth or in a curry sauce. The famous Kau Kee at Gough Street is a ‘
- 1 kg beef brisket
- 1 Tbsp garlic (minced)
- 6 slices ginger
- 1 Tbsp fried onion
- 1/4 cup Chu Hou paste
- 1/2 tsp five spice powder
- 1 cup chicken stock
- 1 cup of water
- 2 aniseed
- 2 inch cinnamon stick
- 5 cardamon seeds
- 1 dried orange peel
- 1 Tbsp cooking wine
- 2 Tbsp oyster sauce
- 1 Tbsp soya sauce
- 30 gm rock sugar
1. Boil the beef brisket in water for 5 mins.
2. Remove and wash the beef brisket under the tap. Cut into chunks.
3. Heat 1 Tbsp oil in a deep pot. Add garlic, ginger and fry till fragrant.
4. Add fried onion and Chu Hou paste and fry over low heat. Add five-spice powder.
5. Add the beef brisket and stir well to fully coat the beef brisket.
6. Add aniseed, cinnamon stick, cardamon seeds and dried orange peel.
7. Add 1 cup of chicken stock and 1 cup of water.
8. Add seasoning (oyster sauce, soya sauce, rock sugar and cooking wine). Taste the broth and adjust seasoning to your taste.
9. Bring the mixture to a boil and then simmer for an hour, till beef becomes tender.