Cantonese beef brisket in chu how sauce

Name: Cantonese beef brisket in chu how sauce
Yield: 5 servings
Cuisine: American
Ingredients: 1 kg beef brisket, cut into chunk; 2 whole star anise; 4 clove garlic; 1 radish/ daikon; 5 slice ginger; Spring onion; 2 tbsp Chu hou paste; 1 piece rock sugar; 1 tbsp soy sauce; 1 tbsp corn starch; Water; 1 tbsp Oyster sauce

Emiliani @Miken0301

Hong kong

Yummies hong kong beef brisket, mush try

Emiliani @Miken0301

Hong kong

Yummies hong kong beef brisket, mush try

Saved

Ingredients

5 servings

1 kgbeef brisket, cut into chunk
2whole star anise
4 clovegarlic
1radish/ daikon
5 sliceginger
Spring onion
2 tbspChu hou paste
1 piecerock sugar
1 tbspsoy sauce
1 tbspcorn starch
Water
1 tbspOyster sauce

Saved

Steps

1
2

Add beef brisket chunks into boiling water to blanch for 3 minutes. Remove and drain.
Peel daikon and cut into chunks. Set aside.
Heat wok on medium heat, add 2 tablespoons of oil to sauté ginger and Chu Hou paste till aromatic. Put in beef brisket chunks and stir well. Add star anise and a bit of rock sugar with water that covers all ingredients. Bring to boil, pour all ingredients.
3

Cook for about 30 minutes in slow fire then Put in the radish boil for another's 15minute
4

Thicken with corn starch that already mix with water. Stir it off the fire, ready to serve.