五香炆牛腩 (Five Favor Beef Brisket).
You can have 五香炆牛腩 (Five Favor Beef Brisket) using 22 ingredients and 4 steps. Here is how you achieve it.
Ingredients of 五香炆牛腩 (Five Favor Beef Brisket)
- Prepare of Core Ingredients.
- Prepare 300 g of x Beef Brisket (牛腩).
- Prepare 0.5 of Unit x Chopped Onion.
- It’s 2 of Unit x Chopped Garlic Ball.
- You need 1 of Unit x Green Onion.
- Prepare 5 pieces of x Ginger (with Skin & Washed).
- You need of Some Sake / White Wine.
- It’s of Broth Ingredients.
- You need 2 of Big Unit x Crystal Sugar (冰糖).
- It’s 3 Teaspoon of x Fennel (小茴香).
- You need 8 of Unit x Star Anise (八角).
- You need 1 Teaspoon of x Cloves (丁香).
- You need 1 Teaspoon of x Sichuan Pepper (花椒).
- It’s 2 Sticks of x Chinese Cinnamon (肉桂皮).
- Prepare 2 of Unit x Cardamom (草果).
- It’s 3-4 of Unit x Bay Leaves (Optional).
- You need of Some Soy Sauce.
- It’s of Some 老抽.
- Prepare 0.5 Teaspoon of x Salt (Little Salt is OK).
- Prepare of Vegetables.
- Prepare of Some White Radish (白蘿蔔).
- You need of Some Carrots (紅蘿蔔).
五香炆牛腩 (Five Favor Beef Brisket) instructions
- 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, suggest more than that if you have a loose pan lid) that can stew the Beef Brisket for 1.5-2 hours. #3 Once the water gets boiled, turn fire to Medium Heat. #4 Occasionally check on water level to ensure no burn out. #5 Stew for recommend of 1.5 to 2hrs depending on the type of meat and amount.
- 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..