Beef Brisket with Chu Hou Sauce is a classic Cantonese dish all cooked in one pan. Lee Kum Kee Chu Hou Paste is a good ingredient to add when braising beef as it's thick in consistency so helps to bind the meat and other sauces together. Considering the meat is braised, it can be cooked in a short time.
Add beef brisket and ginger in a wok and blanch it, set aside.
Add oil to the wok with medium heat. Fry the ginger until fragrant. Add beef brisket and Shaoxing wine and fry till fragrant. Add Chu Hou Paste and mix well. Put water with normal temperature in to cover the beef brisket.
When the water is boiled, change to low heat, and braise for 30 minutes. Turn off the heat and keep the ingredient in the wok for 15 minutes. Turn on medium heat, when water is boiled change to low heat, and braise for 30 minutes.
Add white radish and Oyster Sauce and braise for 30 minutes, then serve.
PREP TIME: 10 MINS | COOK TIME: 70 MINS
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
