Chinese beef stew recipe - How to prepare (the authentic way)
Hello everyone. My name is KP Kwanfrom tasteasianfood.com. Today I'm
gonna show you how to prepare a Chinese.or more specific a Cantonese style beef stew
with radish. This cuisine is best toserve with plain rice or noodles. So let's
get started.
Briefly, the recipe can be divided intotwo sections. The first section is to
blanch the beef with some ginger andpeppercorn, and then take the beef,
combined with the remaining ingredientsfor the second step, to steel for one to
two hours. That's pretty easy. Put the pieceof beef in the pot add the peppercorns
and the ginger. Fill it with cold waterenough to cover the beef. Heat up the
water until it starts to boil. Once thewater is boiling we use the heat and
then blanch for a few minutes. Turn offthe heat, remove the beef and let it
cools. Cut the beef into chunks, aboutone to one and a half inches.
Next, add some oil to the pan or a wok.Saute the chopped garlic, the ginger and
scallions cut into sections, untilaromatic. Then add back the beef
and then fry for a few minutes
until the meat starts to turn slightly brown.
Than add the seasoning to the beef: theChu How sauce, Hoisin sauce, oyster sauce,
some Chinese wine, rock sugar, light soysauce and dark soy sauce.
And add some water and bring it to abool. Meanwhile don't forget to add some
spices. W e have the star anise, bay leafand this is it is a dry orange peel or
dried tangerine peel which is veryaromatic. Let it simmer over low heat
for at least 1 to 2 hours or until the beefturn soft and tender. While we are
waiting for the beef to stew untiltender,
prepare the radish. Cut the radish intowedges about the size of the beef. We
have stewed for quite a while. Now
we add the radish to the beef andcontinue stewing for another 30 to 45
minutes until the meat is really tenderand soft, and the radish absorb all the
flavor from the stew liquid. 45 minuteshas passed, and now the beef is tender,
the radish is now soft and the color haschanged to brown because it has absorbed
all the flavor from the liquid. Turn ofthe heat, and you can now serve it with rice and
noodles. If you are on the healthier side,if you prefer to remove the oil, before
you serve, I have a small trick. Remove thebeef and radish.
and pour the strew liquid to a metalcontainer. Leave it in the freezer for half
an hour. That is how it looks like after30 minutes- the oil on top is now solidified,
which can be removed easily.
Put it back to the pan and add someextra water to bring it to a boil once
more. Now you have a pot of beef stewthat is with much less oil. Best to
serve it with plain rice or with noodles. Ihope I have explained clearly how to
prepare this Chinese beef stew inthis video. You can download the recipe
by following the link in the descriptionright below the YouTube video. Please
don't forget to subscribe to my YouTubechannel by clicking the subscription
button. Until then, I'll see you again inthe next video.
My name is KP Kwan. Bye for now.
The best Chinese style beef stew 柱侯蘿蔔炆牛腩 I have ever tasted was at an old school coffee shop in Aberdeen, Hong Kong. They cooked by the traditional way, nothing fancy, but did it exceptionally well. After a few months of not enjoying the beef stew, I am tempting to develop my version since I do not visit Hong Kong very often. Here is the recipe, following strictly to the original Cantonese flavor. https://tasteasianfood.com/chinese-beef-stew/ Serve with a bowl of noodles on the side, and it is heavenly. ============================== Sound effects Oriental Harp 2. By Soughtaftersounds https://freesound.org/people/Soughtaftersounds/ Clear Day https://www.bensound.com ===================================== Website: http://tasteasianfood.com/ https://www.facebook.com/TasteOfAsianFood/ https://twitter.com/KwanKaPang https://plus.google.com/u/0/115952786059763150760/posts https://www.instagram.com/kwankapang/