Slow Cooker Asian Style Beef Stew

The best Chinese beefiness stew (柱侯蘿蔔炆牛腩) I have ever tasted was at an one-time school coffee shop in Aberdeen, Hong Kong.

They cooked by the traditional manner, nothing fancy, but did it uncommonly well. Serve with a bowl of noodles on the side, and it is heavenly.

After a few months of non enjoying the beef stew, I am tempting to develop my version since I do non visit Hong Kong very often.

I grew upward eating Cantonese food and nonetheless prefer Cantonese food as my staple over other forms of cooking.  Therefore, I am keeping this Chinese beef brisket recipe as close to the traditional Cantonese style.

It is a relatively easy Chinese beefiness brisket recipe. The most critical 'technique' is to exist patient- let information technology stew at barely boil temperature for over two hours. Other than that, there are a few tricks that I will highlight in the following sections.

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How to make Chinese beef stew (Cantonese style)

1. Blanch the beef brisket

The most suitable cuts for this Chinese beefiness stew is the beefiness brisket and tendon. Both are tough but very flavorful, which is ideal for stewing. Other cuts like chuck and rump tin exist used, but brisket has layers of fats in betwixt the lean meat which works all-time for slow cooking.

Here are the steps:

• Put the beef in a stock pot.
• Make full upwards a pot with cold water, enough to cover the beef. Information technology'southward important to use common cold h2o and uncover every bit it is more than effective to remove larger particles and impurities from the meat.
• Add a few pieces of ginger and one-half a teaspoon of white peppercorn, which helps to remove the unwanted odour, if the meat is not super fresh.
• Bring the water to a eddy over medium to high rut, so reduce to low-medium and allow it boil for almost v minutes.
• Remove the beef once the exterior of the beef has changed color and cooked. It does not matter if the interior is still raw equally we volition continue stewing the meat.
• Wash it nether running water or in a pot of common cold h2o to remove any blood and impurities.
• Cutting the beef brisket into chunks, nearly 1 to one and a half inches squares.

The purpose:

The chief purpose of the pre-treatment earlier stewing is to remove the unwanted smell from the blood and other impurities of the beef. The ginger and peppercorn besides aid to get rid of the smell.

Keep the beef fully submerged in cold water and estrus it over medium heat. This fashion is very constructive to remove the impurities. You can skip this step if y'all have a fresh piece of beefiness or do non mind the raw meat smell.

Throw away the water after blanching the beefiness. You lot should use fresh water to stew the beefiness subsequently.

If you have difficulty to cut the raw beef into chunks. Try one of the post-obit ways:

• Keep the beef in the freezer until information technology is half frozen. Information technology is much easier to cut the beefiness in this land.
• Flinch the whole piece of meat. Cut it only later on it cools down. It is easier to cutting the partially cooked meat than raw meat.

Blanching the whole piece of meat and cutting it later is my preferred method. It will minimize the loss of flavor during the parboiled pace.

Play a trick on to remove oil

Cut away part of the fat earlier stewing if you find that the beefiness brisket is too fatty. For those who does not like there is also much oil floating on superlative of the beef stew, you tin can employ the following method to remove it effectively.

• Stew the beefiness until information technology is well-nigh done. Then let it absurd completely.
• Remove the beef and the radish by either using a thong or pour through a strainer/colander.
• Transfer the stew liquid to the freezer until the oil floating on the surface start to solidify to form a solid layer. It may take half an hour but depends on the actual corporeality.
• Remove the solid fat and go on the stewing liquid at the bottom of the container. Transfer the liquid and the beef dorsum into the pan then continue to stew until the beef is tender.

You do need extra time to behave out this footstep. The beautiful function of this Cantonese style beef stew is that it gets tastier after keeping overnight. The flavor from the stew liquid will penetrate fully into the beef while keeping for a longer time. If y'all plan your cooking earlier, you can carve up your work in two days, which will not have much time from you lot as information technology is passive cooking!

Chinese beefiness stew noodles

2. The Chu How sauce 柱侯醬

The Asian beef stew involves a different set of flavoring ingredients from other cuisines. 1 of the indispensable ingredients in this Cantonese beefiness stew recipe is the Chu How sauce.

You should exist able to go it at most of the Asian grocery shop. If you take difficulty to depict it to the shopkeeper, show him the prototype on this folio!

If you are unable to get information technology, utilize Hoisin sauce plus a few extra cloves of garlic as the substitute.

History of Chu How sauce

Fable has it the Chu How sauce was invented over two hundred years agone at a restaurant adjacent to the Zumiao Temple at Foshan, Guangdong. The owner Mr. Leong was a creative chef and passionate in his work. He liked to experiment with a different batter of sauces.

Apart from operating the eating house, Leong also manufactured a range of sauces for the local community. One of the sauces has been sold as far as to Hong Kong and Macau. His sauces were made mainly from soybean and flour, then fermented, dried, and cooked down to a paste with oil, carbohydrate, and sesame. The sauce was so famous that it was named later his first name Chu How.

Chu How sauce

3. Rock carbohydrate

There is a belief that stewing with rock sugar can tenderize the beef. I have not been able to verify this belief. According to a study entitled "Studies on Chinese rock carbohydrate: Analysis and taste", there is very little departure between the proximate composition of rock and refined carbohydrate. Taste panel tests also showed no significant divergence in the sweetness and the quality of taste from those of refined sugar.

The taste of stone carbohydrate does accept some differences from certain types of sugar. Rock sugar has a make clean sense of taste with no caramel tones, which is why the Chinese prefer it over chocolate-brown sugar for their cuisines.

Radish

Radish compliments the flavor of beef very well. The radish absorbs the season of stew liquid, which has loads of beef flavor.

Cut the radish into wedges, near the size of the beefiness. Add the radish to the stew in the last forty-five minutes of cooking, since it takes a shorter fourth dimension to turn soft compared to the beef.

You tin omit the radish or reduce the quantity as stated in the recipe. It has a slightly bitter taste and may not exist the favorite for everyone.

4. Other ingredients in the Chinese beef stew recipe

Other common seasoning ingredients are Hoisin sauce, Chinese calorie-free and dark soy sauce, and oyster sauce.

Every bit for the aromatics, ginger, garlic, and some scallions are sautéed in the wok before calculation the partially cooked beefiness.

Iii dry herbs are used in the Chinese beef brisket recipe- star anise, bay leaves, and the sun-dried tangerine peel (Chenpi/陈皮)

While the kickoff two are quite universal to other cuisines, the sun-dried tangerine peel is very specific to Chinese food. It can be challenging to get outside of Asia. Fortunately, it will not brand a huge deviation if you omit this item.

This Cantonese beef stew is best to serve with rice or noodles. It can be kept for up to ii weeks in the frozen country without losing noticeable flavour. I advise y'all make a big batch and portion it for your convenience.

Related recipe to this Chinese beef stew

If you lot similar this beefiness stew, you will also interested to cheque out the following recipes:

Taiwanese Beef Noodle Soup. This noodles soup is prepared by using another recipe of beef stew. It is hard to resist when the remarkable aroma wafts upwardly along with the steam from the bowl.

Beef stir-fry with ginger and scallion. If you like beef, bank check out this straightforward recipe for beef stir-fry. Simple and easy, right onto your dining tabular array from the kitchen within one-half an hour.

Soy Sauce Chicken. This is a famous Cantonese cuisine that is easy to prepare. The flavour is exceptional, achieving past using the top quality premium soy sauce and poach at a sub boiling temperature.

The Chinese beefiness stew recipe

Prep Time 20 minutes

Cook Time 2 hours

Total Time two hours 20 minutes

Instructions

1. Identify the beefiness, ginger, and peppercorn in cold water, enough to cover the beef. Bring the water to a eddy. Let it boil for about 5 minutes. Remove the beef, wash and cut into chunks.
2. Heat some vegetable oil. Saute the ginger, garlic, and scallion until aromatic. Add the fair-skinned beef.  Stir-fry for five minutes or until the beef turn slightly brownish.
3. Add the ingredients in the seasoning section.
4. Add the dried orange skin, bay leaves, and star anise.
5. Stew over low rut for 2 hours. Turn the beefiness occasionally to avoid sticking to the lesser of the pan.
6. Add the cut radish. Go along cooking for 30-45 minute or until the radish becomes soft.
7. Dish out and garnish with chopped scallion.

Notes

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Nutrition Information:

Yield:

2

Serving Size:

ii portions
Amount Per Serving: Calories: 1887 Full Fatty: 110g Saturated Fat: 41g Trans Fat: 0g Unsaturated Fat: 54g Cholesterol: 568mg Sodium: 3087mg Carbohydrates: 55g Fiber: 7g Sugar: 23g Protein: 161g

This data was provided and calculated by Nutritionix on iv/3/2019

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Source: https://www.tasteasianfood.com/chinese-beef-stew/