Chinese Braised Beef Brisket with Chu Hou Sauce Recipe | 柱侯牛腩

Are you a fan of soft and delicious beef brisket? Look no further than this delicious and savoury recipe for Chinese Braised Beef Brisket with Chu Hou Sauce! Made with tender beef brisket and a rich, flavourful Chu Hou sauce, this dish is sure to satisfy your cravings for something hearty and satisfying. In this video, we'll show you step-by-step how to make this classic Chinese dish, perfect for impressing your family and friends at your next dinner party. Plus, with the help of some key ingredients and cooking techniques, we'll share our tips for making the most flavourful and tender beef brisket possible. So whether you're an experienced home cook or just starting out, this Chinese Braised Beef Brisket with Chu Hou Sauce recipe is a must-try that's sure to become a new favourite! Don't forget to like, comment, and subscribe to our channel for more delicious recipes like this one!
NOTE: You can still make this recipe without an Instant Pot! Simply braise for 15 minutes, take out the daikon, and braise for 1 hour. or until the beef if tender. Then the next day, heat it up, take out the daikon and reduce the sauce.
Ingredients | 材料
Beef Brisket 1 kg | 牛腩 1kg
White Radish 400g | 白蘿蔔 400 克
Garlic 3 cloves | 蒜頭 3 隻
Shallots 1 lobes | 蔥頭 1 隻
Ginger 10 slices | 薑 10片
Green onions (3-4 medium green onions) | 青蔥 3-4 條
Shaoxing wine 1 tbsp | 绍兴酒 1 湯匙
Rock Sugar 10g | 冰糖 10克
Water 3.5 cup | 水 3.5 杯
Sichuan Peppercorn 1 tsp | 花椒 1 茶匙
Staranise 1 | 八角1 粒
Dried tangerine peel (1) | 陳皮 1 片
Bayleaf (2-3) | 月桂葉 2-3 片
For the sauce | 開個汁
Chu Hou Paste 2 tbsp | 柱侯酱 2 湯匙
Oyster sauce 1 tbsp | 糖 1 湯匙
Light soy sauce 1 tsp |生抽 1 茶匙
Dark soy sauce 2 tsp | 老抽 2 茶匙
Voice acting by Yanis Tsen - Yanis Tsen Video YTV
/ @ytvyanistsenvideo3343
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#多倫多KZbinr #廣東話KZbinr

[@yumichan-sy5jd]

Love it ❤❤❤

[@ayoCanada0921]

Wow, you really make it easy to prepare this dish. I almost giving up on others previous tutorial video . You right its easier than taking off my pant after a day of work.

[@dingdingkitchen]

😄 I'm glad you feel the same. Thanks for your comment

[@friedatv1402]

Looks so delicious! 🤤

[@dingdingkitchen]

🥳🥳🥳😋😋

[@JK-wu3dk]

Yummy!!

[@dingdingkitchen]

😋😋

[@leemingwong5749]

Looks so good, what if I wanted to add tendon?

[@dingdingkitchen]

Cut the tendon into smaller pieces at the beginning. Then after blanching all the meat, take out the brisket and continue to blanch the tendon for an additional 25-30 minutes

[@leemingwong5749]

@@dingdingkitchen thank you

[@ardnyk22]

I dont have sichuan peppercorn (i only have the normal pepper) and dried tangerine peel. Can I cook this without those?

[@dingdingkitchen]

Yes you can. Just be cautious of the amount of pepper you put. Start with 1/8 to 1/4 tsp for now and see how it tastes 🙂

[@ilexaquifolium1]

This looks awesome! It's one of my family's favorites and I've always wanted to try to make it at home. Does it work in the same ratios if I don't have an instant pot?

[@dingdingkitchen]

Yes it is still the same ratio. Check the description box for full instructions without the instant pot. Thank you for your comment 😊

[@flcga123]

Just made this, really good! Thanks for the recipe, the tangerine peel made a big difference.

[@dingdingkitchen]

Thank you so much for trying 😊 happy you like it!

[@JT-yj3tr]

Ding Ding, I love your recipes. Could you show how to make the preserved/ pickled vegetable pork noodle (rice vermicelli) soup that are served in HK style cafes ?

[@dingdingkitchen]

Yes! Thanks for your request. I will post the link here once the video is ready 😊

[@JT-yj3tr]

@@dingdingkitchen Thank you so much. Please keep the good work. Btw, I also used to enjoy your vids in Cantonese. I can't speak as good as you, but I was able to follow up in your instructions.

[@Hotsaucedeluxe]

I like your channel. Thanks for the recipe.

[@dingdingkitchen]

Thank you for the support 🙏 😊😊

[@shirleytsen5641]

,,🎉

[@dingdingkitchen]

😅😄😊