Bean Curd With Beef Brisket Recipe
Braised beef brisket in chu hou sauce (柱侯蘿蔔炆牛腩) is a pop dish found in many Chinese restaurants in Hong Kong, such as cha chaan teng (HK style cafes) and open up-air food stalls (dai pai dong). Brisket is a tough cut of meat and requires cooking over a long menstruum of fourth dimension to become tender. Only fright not, the Instant Pot cuts out the bulk of the cooking time!
What is Chu Hou Sauce?
Chu hou sauce is a mutual Chinese sauce made with fermented soybeans, garlic, ginger, and sesame. Information technology's great for braising meats and vegetables. Instead of making my own, I adopt to buy the Lee Kum Kee Chu Hou Paste for convenience.
What Type of Brisket to Use for Braised Beef Brisket
Did y'all know there are unlike kinds of beef brisket? In Chinese recipes for braised brisket, the 2 normally used cuts are:
- beef brisket 牛腩
- boneless short rib 牛坑腩 – in Chinese supermarkets it may be labelled every bit "beef finger meat"
Both cuts of beefiness are from the underside of the cow and would work for this recipe. I personally prefer the boneless curt rib as I observe it to be more flavourful.
Regardless of which cut of brisket you use, there will likely exist excess fat attached. I ALWAYS (in caps because it'southward important!) trim off as much backlog fat as possible. This mode, I do not need to deal a thick layer of fatty sitting on top of my stew at the end of the cooking process. If y'all skip this step, you lot should skim the layer fatty prior to thickening the sauce to avoid an overly greasy dish.
Instant Pot Braised Beef Brisket in Chu Hou Sauce Recipe
This is a basic recipe for Chinese braised beefiness brisket with daikon and fresh bean curd sticks. Experience free to add in beef tendon which is a popular add-on to this dish. The cooking fourth dimension is almost the same but you lot may crave more liquid than what this recipe asks for.
Instant Pot Braised Beef Brisket in Chu Hou Sauce Recipe | 柱侯蘿蔔炆牛腩
Chinese braised beef brisket in chu hou sauce is a common dish plant in many Hong Kong restaurants. With handy Instant Pot, yous can make this delicious beef stew at home in only over an hour!
Servings: 4
- 1.five lb beef brisket, cut into 2″ pieces
- one medium daikon radish, cut into quarters
- 2 cups fresh bean curd thread/sticks, cut into 2″ pieces
- 3 slices ginger
- 3 cloves garlic
- 3 pcs star anise, whole
- 1 shallots, roughly chopped
- ii tbsp canola oil
- 2 tbsp Shaoxing wine (a type of Chinese cooking wine)
- 5-ten yard rock saccharide
- 2.5 tbsp Lee Kum Kee Chu Hou paste
- 1.five tsp light soy sauce
- 1.five tsp oyster sauce
- 400 ml water
- 1.5 tbsp corn starch
- three tbsp water
- salt, to sense of taste
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Heat upwards the Instant Pot using the Saute fashion.
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When the display shows "HOT", drizzle in the canola oil, so add in the garlic, shallots, ginger pieces and whole star anise. Saute for near a minute or until fragrant.
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Add in the beef brisket pieces. Practise non toss or flip them for the first couple of minutes to slightly brown the meat.
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De-glaze the pan with the Shaoxing wine.
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Stir in the chu hou paste, light soy sauce and oyster sauce. And then add the stone sugar and 400ml of water.
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Pressure cook on high pressure for thirty minutes, then natural release for xv minutes. After fifteen minutes, turn the pressure level releasing handle to release remaining pressure level.
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Optional but highly recommended pace: Skim out excess fat floating on top of the stew.
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Stir in the daikon radish and bean curd pieces. Force per unit area melt on high pressure level for 4 minutes and then natural release for 10 minutes. Later on 10 minutes, turn the pressure releasing handle to release remaining force per unit area.
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While you wait for the natural release, mix the corn starch with three tbsp of h2o.
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Remove the lid carefully and switch the Instant Pot to Saute mode and bring the stew to a boil. Once it's bubbling, stir in the corn starch and h2o mixture to thicken the sauce. Sense of taste and season with table salt if desired.
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Serve the Braised Beef Brisket in Chu Hou Sauce with rice or noodles.
- Some recipe asks for parboiling the beefiness brisket and some don't. I observe this pace choice.
- I use fresh edible bean curd sticks/threads because they are available at our local Asian supermarkets. If you can't find fresh ones, you can use the dry variety and rehydrate them with water. Brand sure you lot're using edible bean cured sticks/threads and non bean curd sheets.
Source: https://www.jansfoodsteps.com/instant-pot-braised-beef-brisket-in-chu-hou-sauce-recipe/
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