Recipe: Perfect 紅酒炆牛腩 (Red Wine Beef Brisket)

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I don't normally keep a jar of it around unless I make. Chinese Braised Beef Brisket With Radish 柱侯蘿蔔炆牛腩. Thank you for watching my videoPlease Subscribe To My Channel: http Beef Bourguignon is a French classic made with melt in your mouth beef, mushrooms, carrots, and red wine and is cooked to perfection in the most delicious rich sauce. 紅酒炆牛腩 (Red Wine Beef Brisket) very diverse and own mind taste that unique. Some types of 紅酒炆牛腩 (Red Wine Beef Brisket) recipes are also sufficient easy to process and do not pick up long. Though not everyone likes 紅酒炆牛腩 (Red Wine Beef Brisket) food, currently some people are get attached and like the various 紅酒炆牛腩 (Red Wine Beef Brisket) foods available. This can be seen of the number of restaurants that supply 紅酒炆牛腩 (Red Wine Beef Brisket) as one of the serving. You can cook 紅酒炆牛腩 (Red Wine Beef Brisket) using 20 ingredients and 4 steps. Here is how you achieve it.

Ingredients of 紅酒炆牛腩 (Red Wine Beef Brisket)

1. You need of Core Ingredients.
2. It's 300 g of x Beef Brisket (牛腩).
3. You need 0.5 of Unit x Chopped Onion.
4. You need 2 of Unit x Chopped Garlic Ball.
5. Prepare 1 of Unit x Green Onion.
6. Prepare 5 pieces of x Ginger (with Skin & Washed).
7. Prepare 200 ml of - 350ml x Red Wine.
8. You need of Broth Ingredients.
9. Prepare 2 of Big Unit x Crystal Sugar (冰糖).
10. You need 2 of Unit x Mashed Tomatoes.
11. It's 3-4 of Unit x Bay Leaves (月桂葉).
12. It's of Some Rosemary (迷迭香).
13. You need of Some White/Black Pepper.
14. It's of Some Soy Sauce.
15. Prepare 0.5 Teaspoon of x Salt (Little Salt is OK).
16. It's of Vegetables.
17. It's of Some White Radish (白蘿蔔).
18. It's of Some Carrots (紅蘿蔔).
19. You need of Some Potatoes (薯仔).
20. It's of Some Yellow Pepper (黃椒).

Some noodle houses even advertise beef brisket as their specialty. It is always on my to do list every time when I travel to Hong… Asian, Beef, Meat. Braised Beef Brisket and Tendon - 炆牛筋腩. I have been experimenting on this dish for quite a while to get the perfect authentic taste of Hong Kong.

紅酒炆牛腩 (Red Wine Beef Brisket) instructions

1. Water Clean Beef Brisket for 5 mins to remove excessive blood from the meat, then remove the Beef Brisket and rinse it with tap water.
2. Pan Fry Beef Brisket: #1 High Heat with some oil to cook Beef Brisket turn brown on the outside. #2 Add the rest of Core Ingredients and fry them until all turn brown. #3 Add Sake for adding the smell.
3. Stew Beef Brisket: #1 Add all Herbs and Sauce to pan with the Beef Brisket. #2 Add hot water (or slowly adding cold water) to good level (at least covering all the ingredients) that can stew the Beef Brisket for 2 hours. #3 Once the water gets boiles, turn fire to Medium Heat. #4 Occasionally check on water level to ensure no burn out. #5 Stew for recommended of 1.5 to 2hrs depending on the type of meat.
4. Add Vegetables: #1 At last adding the Vegetables and stew them until they get soft - recommend to add the Vegetables in the last 20 mins for the best result..

And trust me, this recipe is a keeper! Hong Kong Chu Hou Braised Brisket (with/without tendon), 港式炆牛腩 or 港式焖牛腩, is a popular Cantonese Dish, made with Chu Hou(柱侯) Sauce, that one. Stewed beef with air-dried oyster and Romanesco. Deep-fried beef brisket with lemon jus. Braised Beef Brisket Noodles is a typically Hong Kong or Cantonese-styled dish, also known as Ngau Lam Mein or Niu Nan Mian (牛腩面) in Mandarin.

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