How to Prepare Perfect 五香炆牛腩 (Five Favor Beef Brisket)

Hey everyone, welcome to our recipe page. Today I will show you a way to prepare a distinctive dish, 五香炆牛腩 (Five Favor Beef Brisket). It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

五香炆牛腩 (Five Favor Beef Brisket) Recipe. MamaCheung's Five Spice Beef Shin, great as an appetiser or serve it with noodles. Delicious Chinese Beef Brisket Stew 萝卜焖牛腩 (Slow Cooker Recipe) Cantonese Beef Brisket With Daikon.

You can cook 五香炆牛腩 (Five Favor Beef Brisket) using 22 ingredients and 4 steps. Here is how you achieve it.

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

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

I personally prefer the boneless short rib as I find it to be more flavourful.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. 柱侯蘿蔔炆牛筋腩 Braised beef brisket and tendon is one of my favourite Chinese comfort dishes.

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..

Last week, I made this amazing Beef Brisket Curry (咖哩牛腩), an oh-so-familiar Cantonese dish that I love, love, love!Beef brisket braised in yellow curry until tender, finished up with creamy coconut milk, and vegetables that soaked up all the Beef Brisket Curry (咖哩牛腩).Both cuts of beef are from the underside of the cow and would work for this recipe.

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.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!TS: HK-style Curry Beef Brisket is one of the dishes that we get "on the outside".