Beef Ribs in Chou Hou Sauce

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Beef Brisket with Chu Hou Sauce 柱侯牛腩 (Cantonese: chu hou gnau lam) is a classic Cantonese dish that is extremely popular at any Cantonese restaurant.  You can discover information technology as a rice, noodle or dirt pot dish.  Chu Hou sauce is the southern Chinese version of bean paste 豆瓣醬 (dòu bǎn jiàng).  Chu Hou sauce is smoother in texture and has a stronger soy sauce flavour.  It's a good sauce to add when braising or steaming meats.  Since information technology'south thick, it can as well help bind marinades to meat when marinating.

Chu Hou sauce was invented during the Qing Dynasty in Foshan, Guangdong by a chef named Leung Chu Hou. Beef wasn't popular at the fourth dimension, but he used his special house sauce to create delicious meat dishes.  His eating place was very busy and he somewhen also opened a sauce shop.  It wasn't until later he died, to commemorate his culinary skills, people started calling his sauce Chu Hou sauce and so that his name could live on forever.

Beef Brisket with Chu Hou Sauce 柱侯牛腩 traditionally uses beefiness brisket, beefiness tendons and white radish and then braised until tender.  Brisket, nonetheless, has one fatty part and one lean part.  The lean parts can be quite tough no affair how long you braise it for.  Present, with beef being more economical and consumers having higher income, other parts of beef that have a more fifty-fifty marbling of fatty are used.  These meats include rib finger meat which is the meat between the ribs and likewise boneless short ribs.  In Chinese butchery, the finger meat is also function of the brisket, 牛抗腩 (niú kāng nǎn).

In my Beef Brisket with Chu Hou Sauce 柱侯牛腩, I'll show you how to brand a delicious dish that volition turn you lot from a cook to a chef!  I tin can assure you that most chefs couldn't compete with this recipe.  And, it'south not difficult to brand either.  I used a combination of simmering boneless curt ribs (from Costco), rib finger meat and beef tendons to make this dish.  I think it'due south the perfect fatty to lean ratio with good marbling.  Adding tendons is not only adept for yous with its loftier collagen content, it tin can as well help thicken your sauce.  For me, the white radish brings it over the elevation good!  You lot've got to try this 1!

Looking for more recipe ideas? Bank check out my Hong Kong cafe recipe section, the Hong Kong Style Borscht with Oxtail 牛尾羅宋湯 is one of my favourite soups!

Beefiness Brisket with Chu Hou Sauce 柱侯牛腩

You can utilize any cutting of beef or meats for this recipe.

Chu Hou Sauce would besides be suitable for braised caprine animal meat.

As well white raddish, carrots and potatoes may also be used. Any kind of house vegetable that volition not fall apart during braising could be a suitable substitute.

You may choose to make this the dark before so that the sauce gets ameliorate absorbed and becomes even more flavourful. This is a mutual practice at restaurants.

Guess cost (CAD) $30

Melt Fashion Foreclose your screen from going night

Prep Time 20 mins

Cook Time 5 mins

Boiling / Braising Fourth dimension two hrs 15 mins

Full Time 2 hrs forty mins

Class Dinner, Dejeuner, Master Course

Cuisine Cantonese, Chinese

Servings six Servings

Calories 573 kcal

• 450 g Rib finger meat
• 450 m Beefiness tendon
• 450 1000 Simmering curt ribs (boneless)
• 800 thousand White radish (lo bak)
• 1 stalk Light-green onions , chopped
• four slices Ginger
• 4 cloves Garlic , chopped
• 2 Shallot , halved
• ii tbsp Oil
• one Cinnamon stick
• 4 Star anise
• two tsp Fennel seeds
• ii tsp Blackness peppercorn
• 6 Bay leaves
• 20 thousand Rock sugar
• 2 L Water

• Cutting meats and tendon into 3.5 cm or one.5" pieces. Set bated

  

• Cascade 2 L water into a pot. Add together cut tendons. Bring to a boil. Melt at depression-medium estrus for 1 60 minutes

  

• Prepare ginger, shallots and garlic. Set aside

• Combine 3 tbsp Chu Hou sauce, 2 cubes fermented bean curd, 1 tbsp oyster sauce, ane tbsp calorie-free soy sauce, 2 tsp night soy sauce and one tsp sugar in a bowl. Set aside

  

• Fix 1 cinnamon stick, half dozen bay leaves and xx g of rock sugar and set aside

  

• In a spice bag, add together 4 star anise, 2 tsp fennel seeds and 2 tsp blackness peppercorn and set bated I used a tea pocketbook and it worked well

  

• Afterwards one hour, add together the balance of the meats to the water and cook for another 15 minutes

  

• Remove meats and tendon from the pot and gear up aside. Do not discard water

  

• In a wok or pot, add ii tbsp oil. Fry ginger and shallots for 20 seconds on medium-high estrus. Add garlic and fry until aromatic

  

• Add all the meats and tendon into the wok. Stir-fry for ane minute

  

• Add sauce mixture to the wok and stir-fry for 1 minute

  

• Add the saved water until most of the meat is covered. Discard any remaining water I don't cover all the meat with water since I'm braising at low temperature. I don't conceptualize as well much evaporation and as well much water will dilute the sauce. Mixing information technology every 15 minutes will prevent the meat from drying

  

• Add together all the ingredients in pace five and the spice bag to the wok

  

• When the liquid begins to eddy, turn the oestrus down to depression and cook for 1 hour. Mix with a spatula every 15 minutes for even cooking

• Peel and scroll cut the white radish to approx the same size as the meat or slightly larger. Prepare aside Roll cut is cut a vegetable at an angle and rolling information technology xc degrees afterwards every cut. This allows for faster cooking time and regardless of the size of the white radish, you tin can cut them to a adequately uniformed size

  

• Afterwards 30 minutes of braising the meat, add together the white radish, mix well. Keep braising for another thirty minutes and mixing every xv minutes

  

• Chop green onions and fix aside

• When time is upwardly, check the meat for tenderness. If the meat is yet tough, you lot may braise it for some other fifteen-30 minutes

  

• Taste test to make any adjustments if necessary

• Fish out the spice bag, cinnamon and bay leaves

• If at that place is as well much water, you tin turn the heat to high and permit for some evaporation to thicken the sauce. This may exist the example if you didn't add together whatever tendons. Tendons are loftier in collagen that help the sauce thicken. Y'all may also choose to make a slurry from corn starch and h2o to thicken the sauce

• Serve with rice or noodles. Sprinkle with chopped light-green onions

Calories: 573 kcal Carbohydrates: 18 g Poly peptide: 53 g Fat: 33 g Saturated Fat: 12 g Trans Fat: ane g Cholesterol: 89 mg Sodium: 1077 mg Potassium: 765 mg Fiber: 4 g Sugar: 10 g Vitamin A: 54 IU Vitamin C: 31 mg Calcium: 100 mg Iron: four mg

Keyword Bay Leaves, Bean Curd, Beef, Beef Brisket, Chu Hou Sauce, Cinnamon, Fennel, Garlic, Green Onions, Oyster Sauce, Peppercorn, Shallot, Curt Ribs, Star Anise, Tendon, White Radish

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