Monday, June 18, 2007

Recipe Xtra: Braised Beef Brisket with Radishes

This is one of N's favourite dishes and its comfort food that both of us grow up with. The stew gets better when kept overnight. It can also be done with beef shin which gives excellence gelatinous texture. Braising time will take longer with beef shin but the meat holds better when reheated.
Braised Beef Brisket 柱候牛腩堡

6 portions

600g Beef Brisket or shin, cut into 3 cm cubes
30g Cornstarch
30g Dark Soya Sauce
100ml Oil
6cloves Peeled Garlic
15g Sliced Ginger
150g Shallots, peeled
60g Galangal
1pc Cinnamon Stick
10 pcs Cloves
4pcs Star Anise
5g Dried Orange Peel
5g Course Ground Black Pepper
3tbsps Zhu Hou 柱候Paste
2.5liters Water
300g Radish, cut into 3cm cubes
2tbsps Light Soya Sauce

Spring Onions, blanched in oil

Preparation Method:

Combine beef brisket, cornstarch and soya sauces. Heat oil and fry beef brisket for 1 minute.

Add fresh and dry spices, sauté till fragrant. Add the Zhu Hou paste and pour in water and simmer for two hours over slow fire till meat is tender. Add radishes after the 1st hour of simmering

Adjust seasoning and sprinkle on spring onions. Serve beef brisket with rice or noodles.


Anonymous said...

Hi, Coolchef,
Great blog! I was directed here from IeatIshootIpost and looks like I will be very busy checking out all your posts in the immediate future :-)
My husband & I adore a well made Beef Brisket but what is 'Zhu Hou' sauce and where can I find it in S'pore? I cannot read chinese...

Coolchef said...

Hi LY,
Thanks for the compliments. Zhu Hou sauce is a bean paste usually sold with the same name under the lee kum kee brand range of sauces. It should be available in most supermarkets like NTUC, Cold Storage, Giant or Sheng Siong or Market Place, Carrefour.