Canned Beef Stew Mixed With Mac N Cheese

The best Chinese beefiness stew (柱侯蘿蔔炆牛腩) I have ever tasted was at an quondam school coffee shop in Aberdeen, Hong Kong.

They cooked by the traditional manner, nil fancy, but did it exceptionally well. Serve with a bowl of noodles on the side, and it is heavenly.

Afterwards a few months of non enjoying the beef stew, I am tempting to develop my version since I practice not visit Hong Kong very oftentimes.

I grew upwardly eating Cantonese food and still prefer Cantonese nutrient as my staple over other forms of cooking.  Therefore, I am keeping this Chinese beefiness brisket recipe as close to the traditional Cantonese mode.

Information technology is a relatively like shooting fish in a barrel Chinese beef brisket recipe. The about critical 'technique' is to be patient- allow information technology stew at barely boil temperature for over two hours. Other than that, at that place are a few tricks that I will highlight in the following sections.

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How to make Chinese beef stew (Cantonese mode)

1. Blanch the beef brisket

The most suitable cuts for this Chinese beefiness stew is the beef brisket and tendon. Both are tough but very flavorful, which is ideal for stewing. Other cuts like chuck and rump tin be used, but brisket has layers of fats in between the lean meat which works best for tedious cooking.

Here are the steps:

• Put the beef in a stock pot.
• Fill up a pot with cold water, enough to cover the beef. It's important to use cold water and uncover as it is more constructive to remove larger particles and impurities from the meat.
• Add a few pieces of ginger and half a teaspoon of white peppercorn, which helps to remove the unwanted smell, if the meat is not super fresh.
• Bring the water to a boil over medium to high heat, and then reduce to depression-medium and let information technology boil for about five minutes.
• Remove the beef once the exterior of the beef has inverse colour and cooked. Information technology does not matter if the interior is notwithstanding raw as nosotros will go along stewing the meat.
• Wash it under running water or in a pot of cold h2o to remove any claret and impurities.
• Cut the beefiness brisket into chunks, about one to 1 and a one-half inches squares.

The purpose:

The primary purpose of the pre-treatment before stewing is to remove the unwanted odour from the blood and other impurities of the beef. The ginger and peppercorn as well help to get rid of the smell.

Keep the beef fully submerged in cold water and heat it over medium heat. This way is very constructive to remove the impurities. You can skip this step if y'all accept a fresh piece of beef or practise non listen the raw meat aroma.

Throw abroad the h2o after blanching the beef. You lot should use fresh water to stew the beef subsequently.

If you have difficulty to cut the raw beef into chunks. Attempt one of the following ways:

• Keep the beef in the freezer until it is half frozen. Information technology is much easier to cut the beefiness in this land.
• Blanch the whole piece of meat. Cutting information technology only after it cools down. It is easier to cutting the partially cooked meat than raw meat.

Blanching the whole piece of meat and cut it later is my preferred method. It volition minimize the loss of flavor during the parboiled pace.

Trick to remove oil

Cutting away role of the fat earlier stewing if you find that the beefiness brisket is too fatty. For those who does non like in that location is too much oil floating on top of the beef stew, y'all tin can use the following method to remove it effectively.

• Stew the beef until it is almost done. Then let it absurd completely.
• Remove the beefiness and the radish by either using a thong or cascade through a strainer/colander.
• Transfer the stew liquid to the freezer until the oil floating on the surface start to solidify to form a solid layer. It may take one-half an hr just depends on the actual amount.
• Remove the solid fat and keep the stewing liquid at the bottom of the container. Transfer the liquid and the beef dorsum into the pan then go along to stew until the beef is tender.

Y'all do need extra fourth dimension to carry out this pace. The beautiful part of this Cantonese style beef stew is that it gets tastier after keeping overnight. The flavour from the stew liquid will penetrate fully into the beefiness while keeping for a longer time. If yous plan your cooking earlier, y'all tin divide your work in two days, which will not take much time from yous as information technology is passive cooking!

Chinese beef stew noodles

2. The Chu How sauce 柱侯醬

The Asian beef stew involves a dissimilar gear up of flavoring ingredients from other cuisines. I of the indispensable ingredients in this Cantonese beef stew recipe is the Chu How sauce.

You should exist able to become it at most of the Asian grocery shop. If you take difficulty to describe it to the shopkeeper, show him the image on this page!

If you are unable to get it, use Hoisin sauce plus a few extra cloves of garlic as the substitute.

History of Chu How sauce

Legend has information technology the Chu How sauce was invented over ii hundred years agone at a restaurant next to the Zumiao Temple at Foshan, Guangdong. The owner Mr. Leong was a artistic chef and passionate in his work. He liked to experiment with a different batter of sauces.

Apart from operating the restaurant, Leong too manufactured a range of sauces for the local community. One of the sauces has been sold as far every bit to Hong Kong and Macau. His sauces were made mainly from soybean and flour, so fermented, dried, and cooked downward to a paste with oil, sugar, and sesame. The sauce was and then famous that it was named afterward his first proper name Chu How.

Chu How sauce

three. Rock sugar

In that location is a belief that stewing with rock sugar tin can tenderize the beefiness. I have non been able to verify this conventionalities. According to a study entitled "Studies on Chinese rock sugar: Assay and taste", there is very little deviation between the proximate composition of rock and refined carbohydrate. Taste console tests besides showed no significant deviation in the sweetness and the quality of gustatory modality from those of refined sugar.

The taste of stone saccharide does take some differences from certain types of sugar. Rock sugar has a clean taste with no caramel tones, which is why the Chinese prefer it over brown carbohydrate for their cuisines.

Radish

Radish compliments the flavor of beef very well. The radish absorbs the flavor of stew liquid, which has loads of beef flavor.

Cutting the radish into wedges, most the size of the beef. Add the radish to the stew in the final 40-five minutes of cooking, since it takes a shorter time to plough soft compared to the beef.

You can omit the radish or reduce the quantity as stated in the recipe. It has a slightly bitter gustation and may not be the favorite for everyone.

4. Other ingredients in the Chinese beefiness stew recipe

Other common seasoning ingredients are Hoisin sauce, Chinese light and dark soy sauce, and oyster sauce.

As for the aromatics, ginger, garlic, and some scallions are sautéed in the wok before calculation the partially cooked beef.

3 dry out herbs are used in the Chinese beef brisket recipe- star anise, bay leaves, and the lord's day-dried tangerine peel (Chenpi/陈皮)

While the first two are quite universal to other cuisines, the sun-dried tangerine skin is very specific to Chinese food. It can be challenging to become exterior of Asia. Fortunately, it will not brand a huge difference if you omit this particular.

This Cantonese beefiness stew is best to serve with rice or noodles. Information technology tin can be kept for up to two weeks in the frozen state without losing noticeable flavor. I advise you make a large batch and portion it for your convenience.

Related recipe to this Chinese beef stew

If you like this beef stew, yous will besides interested to check out the post-obit recipes:

Taiwanese Beef Noodle Soup. This noodles soup is prepared by using another recipe of beef stew. It is hard to resist when the remarkable odour wafts upward along with the steam from the basin.

Beef stir-fry with ginger and scallion. If yous like beef, check out this straightforward recipe for beef stir-fry. Simple and easy, right onto your dining table from the kitchen inside half an hour.

Soy Sauce Chicken. This is a famous Cantonese cuisine that is easy to fix. The flavor is exceptional, achieving by using the peak quality premium soy sauce and poach at a sub humid temperature.

The Chinese beef stew recipe

Prep Time twenty minutes

Cook Fourth dimension ii hours

Total Time 2 hours 20 minutes

Instructions

1. Place the beef, ginger, and peppercorn in cold water, plenty to cover the beef. Bring the h2o to a boil. Permit it boil for about v minutes. Remove the beef, wash and cut into chunks.
2. Heat some vegetable oil. Saute the ginger, garlic, and scallion until aromatic. Add the fair-skinned beef.  Stir-fry for five minutes or until the beef plow slightly chocolate-brown.
3. Add the ingredients in the seasoning department.
4. Add together the dried orangish peel, bay leaves, and star anise.
5. Stew over low heat for two hours. Turn the beef occasionally to avert sticking to the bottom of the pan.
6. Add the cut radish. Continue cooking for 30-45 infinitesimal or until the radish becomes soft.
7. Dish out and garnish with chopped scallion.

Notes

If you encounter whatever audio / visual problem of viewing this video, you tin view it from YouTube by clicking this link, which will open in a new tab.

Diet Information:

Yield:

two

Serving Size:

2 portions
Amount Per Serving: Calories: 1887 Full Fatty: 110g Saturated Fat: 41g Trans Fat: 0g Unsaturated Fat: 54g Cholesterol: 568mg Sodium: 3087mg Carbohydrates: 55g Fiber: 7g Sugar: 23g Protein: 161g

This data was provided and calculated by Nutritionix on 4/three/2019

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Source: https://www.tasteasianfood.com/chinese-beef-stew/

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