Chinese New Year Recipes for Reunion Dinner 2012 Part 2 - Braised BeefBrisket and White Radish in Chu Hau Sauce 柱候燜牛腩

Next on the menu was a Hong Kong classic - Braised Beef Briskets in Chu Hau Sauce! You can have this dish on its own, or add this to cooked noodles for a complete meal!

Mom's Braised Beef Brisket and White Radish in Chu Hau Sauce 柱候燜牛腩

Ingredients
Beef Brisket, cut into 2 inch cubes 800g
White Radish, cubed 1pc
Lee Kum Kee Chu Hau Sauce 柱候醬 1 Tbsp
Rock Sugar 冰糖 30g
Ginger 4 thin slices
Garlic clove, grated 1pc
Star Anise 1pc
Soy Sauce 2 Tbsp
Sugar 1 tsp or to taste
Salt 1 tsp
Oil 2 Tbsp
Water 1 1/2 cup
Oyster Sauce 1 Tbsp
Shaoxing Wine (or any rice wine) 1 Tbsp

Directions
1. Bring a pot or a deep pan to med-high heat. Saute ginger slices in about 1 Tbsp of oil, add salt and radish cubes, half of the rock sugar and allow to cook in its own juices for 10 mins or until radish is soft and cooked through. Remove from heat and set aside. Keep the juices too!


That little brown lump in the centre is the Rock Sugar

 2. Bring the pot to med-high heat again, add 1 Tbsp oil and pan fry Beef Brisket pieces until lightly golden brown.


Searing the briskets...so succulent~

3. At this stage, depending on hour fatty your beef is, you may wish to remove the meat from the pot, pour away the excess oil and rinse beef once through in hot water before returning the beef to heat.
4. Sprinkle in Shaoxing Wine,let it sizzle and stir in Chu Hau Sauce. Add 1 cup water and adjust amount as needed depending on the depth of your pot, making sure that the beef is just submerged. Add remaining Rock Sugar, and grated garlic. Bring to a boil and reduce heat to medium, cover with lid and let simmer for 45 mins to an hour, adding only small amounts of water as needed to prevent from drying out completely.


The beauty of this Mircoplane grater is that it immediately releases the aroma, but leaves no smelly fingers!

 5. After an hour, the sauce should have significantly reduced to a thick, dark, caramelised mixture. Add in cooked radish and its juices to the pot, add 1/2 cup water. Add oyster sauce, soy sauce, sugar to taste, and serve.

We loved the intense flavour and how the radish soaked up all the beefy goodness!

Eat up!