Cantonese Braised Beef Brisket
cut into 1x2 inch pieces
cut into 1 inch rounds the half it
cut into 1 inch rounds
chu hou sauce
rock sugar or brown sugar
light soy sauce or to taste
dark soy sauce
dried orange peels
Salt and white pepper to taste
Spring onions to garnish
Cilantro to garnish
Corn starch slurry
Place beef in a large mixing bowl, and blanch with hot boiling water.
Drain and set aside.
Heat up your French oven or pot, then add cooking and sesame oil.
Saute ginger and garlic until fragrant.
Add chu hou, oyster, and hoisin sauce in pot and stir fry on low for a minute.
Then add beef, carrot, radish, bay leaf, orange peel, star anise, cinnamon, and cooking wine.
Brown beef for about 3 minutes under medium heat.
Then add light, dark soy sauce, and sugar. Toss to coat.
Add 2 cups of water, and bring to boil.
Give it a stir, and lower heat to low and simmer with lid on for 2.5 hours or until beef is tender.
Stir every 30 minutes or so.
Season with salt and white pepper to taste.
Stir in corn starch slurry to thicken sauce (optional).
Remove from heat, and garnish with spring onions and cilantro.
Adapted from Yi Reservation