「Chu Hou Braised Beef Brisket」

Ingredients and amounts

• 500-600 g beef brisket
• 30 g ginger
• Half head of garlic (to taste)
• 1 bird's eye chili (adjust to taste)
• 2 bay leaves
• 0.5 g Sichuan peppercorns
• 2 star anise
• 3 dried chilies (adjust to taste)
• 3 cloves
• 2 slices licorice root
• 2 pieces red fermented bean curd
• 15 g Pixian doubanjiang (chili bean paste)
• 10 g rock sugar
• 10 g huadiao wine
• 20 g baijiu (Chinese liquor)
• 50 g chu hou paste
• 20 g oyster sauce
• 5 g dark soy sauce
• 60 g light soy sauce
• 20 g char siu sauce

Step-by-step method

1. 1

   Step 1

   Prepare the aromatics and sauces in separate bowls.

2. 2

   Step 2

   Bowl 1: Cut ginger into 1.5 cm cubes. Peel half a head of garlic. If using bird's eye chili, cut into 1 cm segments.

3. 3

   Step 3

   Bowl 2: Combine 2 bay leaves, 0.5 g Sichuan peppercorns, 2 star anise, 3 dried chilies, 3 cloves, and 2 slices licorice root.

4. 4

   Step 4

   Bowl 3: Place 2 pieces of red fermented bean curd.

5. 5

   Step 5

   Bowl 4: Place 15 g of doubanjiang.

6. 6

   Step 6

   Bowl 5: Place 10 g of rock sugar.

7. 7

   Step 7

   Bowl 6: Combine 10 g huadiao wine and 10 g baijiu.

8. 8

   Step 8

   Bowl 7: Combine 50 g chu hou paste, 20 g oyster sauce, 20 g char siu sauce, 5 g dark soy sauce, and 60 g light soy sauce.

9. 9

   Step 9

   Place the whole beef brisket in a pot of cold water. Bring to a boil over high heat, then remove the beef.

10. 10

    Step 10

    Rinse the beef to remove impurities, then cut into 4 cm cubes. Drain and set aside.

11. 11

    Step 11

    Heat oil in a wok over high heat. Add bowl 1 (ginger, garlic, chili) and stir-fry until fragrant.

12. 12

    Step 12

    Reduce to medium-low heat. Add bowl 2 (spices) and stir-fry for about 30 seconds.

13. 13

    Step 13

    Over medium-low heat, add bowl 3 (fermented bean curd) and mash it with a spatula.

14. 14

    Step 14

    Over medium-low heat, add bowl 4 (doubanjiang) and stir-fry for about 30 seconds.

15. 15

    Step 15

    Over medium-low heat, add bowl 5 (rock sugar) and stir until melted.

16. 16

    Step 16

    Over medium-low heat, add the beef brisket and stir-fry until the meat is evenly colored.

17. 17

    Step 17

    Increase to high heat. Pour bowl 6 (wine mixture) along the edge of the wok and stir-fry quickly until the beef surface is slightly charred.

18. 18

    Step 18

    Add bowl 7 (sauce mixture) and stir-fry quickly over high heat until small bubbles appear and the sauce thickens slightly.

19. 19

    Step 19

    Transfer everything to a stew pot or pressure cooker. Add water to cover the ingredients.

20. 20

    Step 20

    Choose the cooking time based on the pot used:

21. 21

    Step 21

    a. For a regular stew pot: Simmer over low heat for 3 hours.

22. 22

    Step 22

    b. For a pressure cooker: Cook under pressure for 40 minutes.

23. 23

    Step 23

    After cooking, uncover and adjust seasoning. Add salt or light soy sauce if not salty enough, or sugar if not sweet enough, tasting gradually.

24. 24

    Step 24

    Once seasoned, remove the beef brisket and set aside.

25. 25

    Step 25

    If adding radish or potato, peel and cut into 2 cm thick slices. Add to the pot and cook for 10-15 minutes (or until desired tenderness). For a pressure cooker, cook under pressure for 5 minutes.

26. 26

    Step 26

    Remove the cooked radish or potato and place with the beef brisket.

27. 27

    Step 27

    Strain the cooking liquid and pour it over the meat and vegetables in a serving bowl.