Beef Brisket Stew

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Dish2 content copyServing 2-3

Ingredients:Ingredients1 copy
  1. Beef brisket x 1000 g
  2. Cooking oil x 1 tbsp
  3. Ginger x 3-4 slices
  4. Garlic x 3 cloves (peeled and meshed)
  5. Onion x ½ piece (sliced)
  6. Water
  7. Sichuan pepper x 1 tsp
  8. Star anise x 2 pieces
  9. Rock sugar x 15-20 g
  10. Tomato sauce x 2 tbsps
  11. Chili bean sauce x 2 tbsps
  12. Soya sauce x 2 tbsps
  13. Cooking wine x 1 tbsp
  14. Carrots x ½ pieces (peeled and chopped coarsely)
  15. Cherry tomato x 10-12 pieces

Thickening sauce

  1. Cornstarch x 1 tsp
  2. Water x 2 tsps
Directions:
  1. Wash the beef brisket clean and chop coarsely
  2. Prepare a wok at high heat. Then turn to medium heat. Add in the chopped Combined 1beef brisket and sear until grease releases a bit. Add in cooking oil and flip a few strokes. Sear until becoming golden, then add in ginger slices, meshed garlic and onion and continue sear until aromatic
  3. Add in water up to the level that all ingredients are covered. Turn to high heat. Combined 2Add in Sichuan pepper, star anise, rock sugar, tomato sauce, chili bean sauce, soya sauce and cooking wine and stir well. When the mixture becomes boiled, Combined 3turn to low heat and stew for an hour
  4. Mix the ingredients of thickening sauce for later use
  5. When the beef becomes softened, add in carrots and continue stew for another 20 minutes until the carrots are softened. Add in cherry tomatoes and cook for another 5 minutes. Taste, and add in thickening sauce to make the soup rich and thick. Serve warm

 

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This post is also available in: Chinese (Traditional)