柱侯炆牛腩 Stew Beef Brisket with Chu Hou Sauce (6 people)

 

Ingredient

Beef Brisket: 600 g

White Reddish: 1

Ginger: 6 slices

Star Anise: 3 pieces

Bay Leave: 3 pieces

Spring Onion

Crystal Sugar: 1 piece (thumb size)

Chu Hou Sauce: 1.5 table spoon

Wet red bean curd: ½ piece (optional)

Water: a bit

 

Seasonings

Light Soy Sauce: 1 teaspoon  

Oyster Sauce: 2 teaspoon

Corn Flour: 0.5 tablespoon

Water: 1 tablespoon

 

Step

      1.       Wash, then cut the beef brisket in pieces. 

      2.       Blanch the beef brisket in boiling water for 5 minutes and rinse.

      3.       Cut the white reddish in piece (running cut)

4    4.       Turn on the pressure cooker under “Sear High” function with 4 mins setting. Add in oil.

       When the pot becomes hot, then put in ginger under smell, then Chu Hau Sauce and Wet Bean Curd until smell too.

      5.       Add in the beef brisket, star anise, bay leaves, crystal sugar, water to the port and start to stew (Pressure Cook à meat) for 15 min.

      6.       When the program finished, then add the white reddish together and stew for another 10 mins (Pressure Cook à manual).

      7.       Add in seasoning to boil (“sear low” function, add in spring onion at last.