Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, 紅酒炆牛腩 (red wine beef brisket). One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
紅酒炆牛腩 (Red Wine Beef Brisket) is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. 紅酒炆牛腩 (Red Wine Beef Brisket) is something which I’ve loved my whole life. They are fine and they look fantastic.
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To get started with this particular recipe, we must first prepare a few ingredients. You can cook 紅酒炆牛腩 (red wine beef brisket) using 20 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make 紅酒炆牛腩 (Red Wine Beef Brisket):
- Prepare Core Ingredients
- Take 300 g x Beef Brisket (牛腩)
- Take 0.5 Unit x Chopped Onion
- Make ready 2 Unit x Chopped Garlic Ball
- Take 1 Unit x Green Onion
- Prepare 5 pieces x Ginger (with Skin & Washed)
- Take 200 ml - 350ml x Red Wine
- Take Broth Ingredients
- Prepare 2 Big Unit x Crystal Sugar (冰糖)
- Prepare 2 Unit x Mashed Tomatoes
- Take 3-4 Unit x Bay Leaves (月桂葉)
- Make ready Some Rosemary (迷迭香)
- Make ready Some White/Black Pepper
- Get Some Soy Sauce
- Get 0.5 Teaspoon x Salt (Little Salt is OK)
- Make ready Vegetables
- Take Some White Radish (白蘿蔔)
- Get Some Carrots (紅蘿蔔)
- Take Some Potatoes (薯仔)
- Prepare Some Yellow Pepper (黃椒)
The star ingredients in this dish are the beef brisket, beef tendon and a lovely Chinese sauce known only as Chu Hou sauce (柱侯酱). Chu Hou. 乾炒牛河 Fried Beef Ho Fun 芝士肉醬千層麵 Beef and Cheese Lasagna 蛋牛治(烘底) Corn Beef and Egg Sandwich (Toasted) 紅酒燴牛腩 Red Wine Braised Beef Brisket. Braised Beef Brisket with Daikon - 萝卜焖牛腩. Succulent beef brisket, beef tendon and daikon braised to perfection, drawing in all the flavours from the condiments and spices added, making it a rare treat for me.
Instructions to make 紅酒炆牛腩 (Red Wine Beef Brisket):
- 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
- 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
- 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
- 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 some of the condiments required, Amoy Chu Hou sauce, five-spice powder, red fermented beancurd and dried tangerine peel. I have been experimenting on this dish for quite a while to get the perfect authentic taste of Hong Kong. And trust me, this recipe is a keeper! Stewed beef with air-dried oyster and Romanesco. Deep-fried beef brisket with lemon jus.
So that’s going to wrap this up with this special food 紅酒炆牛腩 (red wine beef brisket) recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
