I've Got A New Way For You To Cook Beef Stew
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Time to warm up with some amazing Beef stew my friends.
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Beef stew recipe:
4 lbs braising beef
2 celery stalks peeled
3 carrots peeled and halved
1 large shallot halved
8 sprigs of fresh thyme
2 sprigs of fresh rosemary
3 tbsp tomato paste
5 cloves garlic
20 peppercorn
1 bay leaf
6-8 cups of beef stock
1-2 tsp kosher salt
Add roux to desired thickness
Chinese Braised Beef Brisket With Radish 柱侯蘿蔔炆牛腩
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Chinese Braised Beef Brisket with Radish
Ingredients:
800 grams beef brisket
600 grams daikon radish
3 scallions
5 sliced ginger
3 cloves of garlic
3-1/2 cups of water
20 grams rock sugar
2 bay leaves
2 stars anise
1 tablespoon Shaoxing wine
Sauce:
3 tablespoons Chu Hou paste
1 tablespoon soy sauce
1 teaspoon oyster sauce
Directions:
1. Peel and cut the daikon radish then set aside.
2. Slice ginger, cut off the scallion, chop the green onion and set aside. Crush garlic with the flat of a knife and the heel of your hand, peel the skin and set aside.
3. Bring a pot of water to boil, add beef brisket, 2 sliced ginger, 1 scallion and blanch for 10 to 15 minutes. Rinse the beef brisket under cold running water and pat dry. Cut the beef brisket into 1x1 cube.
4. In a mixing bowl, add Chu Hou paste, soy sauce, oyster sauce and mix well.
5. Preheat a dutch pot or hard-bottom pot over medium high heat, add 1 tablespoon cooking oil, ginger, scallions and stir for 1 to 2 minutes. Add beef brisket, Shaoxing wine, Chu Hou sauce and stir until well combine. Add bay leaves, star anise, 3-1/2 cups of water and bring to boil. When it comes to boil, add rock sugar, cover, reduce heat to medium low and simmer for 30 minutes.
6. After 30 minutes, add daikon radish, cover and simmer for 30 to 45 minutes. At last, open the lid, turn the heat to high, add corn starch water and stir until thicken. Garnish with chopped green onion and serve.
柱侯蘿蔔炆牛腩
材料:
800克 牛仔腩
600克 白蘿蔔
3條 蔥白
5片 薑
3瓣 蒜
3-1/2杯 水
兩片 月桂葉
兩粒 八角
20克 冰糖
1湯匙 紹興酒
柱侯醬汁:
3湯匙 柱侯醬
1湯匙 醬油
1茶匙 蠔油
做法:
1. 將白蘿蔔削皮然後滾刀切. (白蘿蔔削深一點, 容易烹煮及去除苦味.)
2. 將薑切成五片, 青蔥切去蔥綠部分然後切碎, 蔥白部分留待備用. 將蒜用背拍碎備用.
3. 燒熱一鍋水, 加入牛仔腩, 兩片薑, 一條蔥白然後出水十分鐘. 十分鐘過後, 將牛仔腩洗淨然後切件備用.
4. 碗中加入柱侯醬, 醬油及蠔油攪拌均勻備用.
5. 預熱厚底鍋, 加入一湯匙油將薑及蔥白炒香然後下牛腩, 紹興酒, 柱侯醬汁炒勻. 加入月桂葉, 八角及3-1/2杯水煮滾後, 加入冰糖, 調至中小火, 蓋上蓋子炆半個小時.
6. 半小時後, 加入白蘿蔔炆30至45分鐘. 最後打開蓋子, 調高至大火然後加入生粉水埋獻即可.
MELT IN YOUR MOUTH CHINESE BEEF STEW w/ Daikon & Beef Tendon | Instant Pot Recipe | 蘿蔔牛筋牛腩
This beef stew is classic Cantonese comfort food! Extremely tender & juicy beef with melt in your mouth beef tendon and savory daikon drenched in a sweet and umami-packed Chee Hou Sauce.
It's a Chinese staple and is a well-loved classic in Hong Kong Noodle Shops!
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BEEF STEW NOODLES w/ DAIKON & TENDON - 6-8 Servings
=====
MEAT & VEGETABLES
--------------------
1 lb Beef Belly or Fatty Beef Brisket Chinese: 牛坑腩
1 lb Beef Tendon Chinese: 牛筋
1 lb Large Daikon Radish - cut into large chunks
AROMATICS
--------------------
20 g Sliced Ginger
6 Garlic Cloves - crushed
1 Large Shallot - chopped
3 Stalks of Green Onion - white & greens separated
1 TBSP Shaoxing Cooking Wine
1 Cup Chicken Stock or Water
1 TBSP Salt - season to taste!
SAUCE
--------------------
3 TBSP Chee Hou Sauce Chinese: 柱侯醬
1 TBSP Ligh Soy Sauce
1 TBSP Dark Soy Sauce
2 TSP Oyster Sauce
SPICES
--------------------
3 Star Anise
2 TSP Rock Sugar 10g
1 Small Piece of Dried Mandarin Peel Chinese: 陳皮
1 Cinnamon Stick
2 Bay Leaves
1 Clove
THICKENER
--------------------
3 TBSP Corn Starch
4 TBSP Water
INSTRUCTIONS
==========
BEEF TENDON
--------------------
- For uncooked beef tendons - pressure cook tendons with a cup of cold water in Instant Pot at High - Pressure for 1 hour & 15 minutes + Natural Release.
- Discard the cooking liquid. Rinse the cooked tendons under cold running tap water.
- Cut tendons into smaller 3-4 pieces, then remove some of the fat if desired.
DRIED MANDARIN PEEL
--------------------
- Rehydrate the dried mandarin peel (chengpi) by soaking it with cold water for 15 minutes.
**Both the beef tendon and dried mandarin peel are optional
BEEF PREP
--------------------
- Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins).
- Pat the beef belly dry with a paper towel.
- Add 1 TBSP oil to the Instant Pot.
- Brown the beef, roughly 3 minutes per side, and set aside. You may have to do this in batches.
SAUTE AROMATICS
--------------------
- Add crushed garlic cloves, sliced ginger, chopped shallot, and white part of green onions in Instant Pot.
- Saute until fragrant (~2 mins).
- While the ginger and garlic are being sauteed, quickly cut the beef into stew-size pieces.
- Add pre-cooked tendon pieces and browned beef pieces (with all the meat juices) in Instant Pot.
- Pour in 1 TBSP Shaoxing wine (or water) and completely deglaze the bottom of the pot.
MAKE CHEE HOU SAUCE
--------------------
- Combine all sauce ingredients and add to the Instant Pot.
- Give it a quick mix so all the ingredients are infused with the paste.
ADD REMAINING INGREDIENTS
--------------------
- Add the daikon chunks, chicken stock (or water), and salt.
- Ensure everything is submerged ~90%.
PRESSURE COOK
--------------------
- Pressure Cook at High Pressure for 32 minutes plus 15 minutes natural release.
THICKEN & SEASON TO TASTE
--------------------
- Bring the beef stew sauce to a simmer with the Saute button.
- In a small mixing bowl, mix cornstarch with water, then mix it in one third at a time until desired - thickness.
- Taste and adjust seasoning by adding more salt.
- I added 2 large pinches of salt at the end.
- Serve with egg noodles, rice, or rice noodles!
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Beef Brisket with Daikon - Cantonese Comfort Food
Dude's dad's favourite dish and it's a Chinese classic. Made with the Instant Pot electric pressure cooker.
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???? Instant Pot Chinese Beef Brisket Stew with Daikon EASY Recipe (蘿蔔燜牛腩) | Rack of Lam
Chinese beef brisket stew is one of my go-to orders at a Chinese restaurant. They're delicious over rice, chow mein or hor fun. Follow my recipe to learn how to make this easily in your Instant Pot!
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➜
➜
PRODUCTS USED IN VIDEO:
★ Chu Hou Paste -
★ Corn Starch -
★ Lite Soy Sauce -
★ Shaoxing Wine -
★ Instant Pot -
OTHER INGREDIENTS I USE:
★ Light Soy Sauce -
★ Dark Soy Sauce -
★ Oyster Sauce -
★ Sesame Oil -
★ Fish Sauce -
★ Shaoxing Wine -
★ White Pepper -
★ Chili Garlic Sauce -
★ Chu Hou Paste -
★ Corn Starch -
★ Chicken Bouillon Powder -
★ Sea Salt -
★ Cooking Spray -
KITCHEN TOOLS I USE:
★ Instant Pot -
★ Air Fryer (new model) -
★ Zojirushi Rice Cooker -
★ Food Scale -
★ Pot -
★ Colander -
★ Wok -
★ Measuring Spoons -
★ Tongs -
★ Squeeze Bottles -
★ Sieves -
★ Cutting Boards -
★ Wooden Cutting Board -
★ Chopsticks -
AMAZON STORE:
➜
WRITTEN RECIPE:
➜ Ingredients:
1.5lb beef brisket, cut into chunks
1.5lb beef shank, cut into chunks
5-6 thick slices of ginger
1.5lb daikon radish, peelef and cut into large pieces
1 tbsp cooking oil
Corn starch slurry (2 tbsp corn starch mixed with 2 tbsp water)
➜ Marinade:
4 tbsp chu hou paste
2 tbsp Shaoxing wine
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 cup beef or chicken broth
3 star anise
1 tbsp sugar
1 tbsp oyster sauce
➜ Instructions:
1) Place brisket and shank chunks into a large pot and fill with enough cool water to cover the beef. Bring water to a full boil over high heat. Discard scummy water then rinse the beef until clean and set them aside.
2) Press sauté on your Instant Pot and wait until the hot indicator is on.
3) Transfer oil into the pot, swirling to coat evenly, then add the ginger and stir until aromatic.
4) Add the chu hou paste, beef and remaining marinade ingredients, then stir to deglaze the pot.
5) Cancel the sauté function. Close the lid, ensuring the steam valve is in sealing position, then pressure cook on high for 40 minutes.
6) Allow pressure to naturally release or do a quick release.
7) Turn on sauté mode again, then gradually pour in corn starch slurry while stirring continuously until the stew is thickened.
8) Serve with rice or noodles and garnish with optional scallions. Enjoy!
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Cantonese Braised Beef with Daikon Recipe
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Braised beef with Daikon Radish (萝卜炆牛腩) is a classic and popular dish in Cantonese cuisine. You can find it everywhere. In high-end restaurants, they served it as a centerpiece on the table. In fast food places, it is a popular take-out dish. It is so delicious that street food vendors even serve it as a snack. They give it to you in a paper cup. Oh, I used to get those all the time, miss it so much.
INGREDIENTS
To blanch the beef
2.5 lb (1.13 kg) of boneless beef stew meat
2-3 liters of water
1/4 cup of chinese cooking wine (Amazon link -
2 scallions
2 inches of ginger, sliced thinly
1/2 tbsp of sichuan peppercorn (Amazon Link -
To make the sauce
2 tbsp of Zhu hou paste (Amazon Link -
2 tbsp of hoisin sauce (Amazon Link - )
1.5 tbsp of peanut butter (Amazon Link -
1 tbsp of sichuan dou ban jiang (Amazon Link -
2 pieces of Fu ru AKA fermented bean curd (Amazon Link -
3 tbsp of sugar
To braise the beef
2 tbsp of cooking oil
6 cloves of garlic
2 inches of ginger, sliced thinly
1 pieces of star anise (Amazon Link -
2 pieces of bay leaves (Amazon Link -
1 of cinnamon stick (Amazon Link -
1 piece of aged tangerine peel (Product Link -
4 pieces of gan cao (甘草) (Amazon Link -
A small piece of dried galanga (Amazon Link -
A couple pieces of red dried chilies (Amazon Link -
4 tbsp of soy sauce (Amazon Link -
2 tsp of dark soy sauce (Amazon Link -
4-5 cups (1-1.25 liters) of water
1/2 tsp of salt or to taste
2 lbs (900 grams) of Chinese Daikon radish
Diced scallion as garnish
INSTRUCTIONS
Cut the beef into 1 inch cubed. You can use boneless beef rib, bone-in short ribs, shank, bottom Sirloin Flap, fatty brisket, oxtail, even beef tendon for this recipe.
Fill a big pot with water. Add the beef along with the Chinese cooking wine, scallions, ginger slices, and Sichuan peppercorns. Bring it to a boil then skim off all the scrum. Remove the beef from the pot and set it aside.
Combine all the sauce ingredients thoroughly and set it aside.
Add oil, garlic, ginger slices, star anise, bay leaves, cinnamon stick, orange peel, Gan Cao, dried Galangal, and red dried chilies to a heavy duty pot (preferably a clay pot, dutch oven, or cast iron pot). Stir over medium heat for a couple of minutes or until fragrant.
Add the sauce and sauteed for a few minutes to activate the flavor. Add the beef and continue to mix until every piece is well covered.
Add 4-5 cups of hot water and bring it to a boil. The amount of liquid should be able to cover the beef completely.
Add soy sauce to taste. Drizzle in some dark soy sauce for the color. Turn the heat to the lowest and let it simmer for 2 hours or until tender.
40 minutes before the beef is ready, double-peel the Daikon radish skin then cut it into big chunks. I found that the daikon radish in the USA is not as sweet as the ones that I had in China. It is more on the bitter side and it gives the soup an unbearable bitter after taste. The skin contains more bitter elements, so it is very important to double peel the skin.
Add the radish into a pot of boiling water and blanch for about 5 minutes to reduce the bitter taste. Transfer the radish into the clay pot. Give it a taste to adjust the flavor again because you want to be accurate after you added the daikon radish.
Continue to simmer for about 20 minutes. Serve with white rice or noodle.