Recipe of Award-winning 紅酒炆牛腩 (Red Wine Beef Brisket)

Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, 紅酒炆牛腩 (red wine beef brisket). One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

But, we were feeling a tad ambitious one day and decided to take on this eatingclub Hong Kong/Cantonese Chicken Chow Mein Cantonese Braised Beef Brisket, Two Ways Lobster Congee from a Lobster Feast Chinese. Kitchen Item: Beef Tendon 牛腩煲 Braised Oxtail with Red Wine 紅酒炆牛尾煲 Lamb Strew Hotpot生財羊腩煲 Braised Pork Belly 梅菜扣肉. Wish everyone be cautious, stay heathy and be strong. This classic Cantonese style braised beef brisket stew is flavorful and absolute mouth-watering and you can easily make it with this step-by-step Hi There, thank you for stopping by.

紅酒炆牛腩 (Red Wine Beef Brisket) is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. 紅酒炆牛腩 (Red Wine Beef Brisket) is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can cook 紅酒炆牛腩 (red wine beef brisket) using 20 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make 紅酒炆牛腩 (Red Wine Beef Brisket):

1. Get Core Ingredients
2. Take 300 g x Beef Brisket (牛腩)
3. Get 0.5 Unit x Chopped Onion
4. Take 2 Unit x Chopped Garlic Ball
5. Make ready 1 Unit x Green Onion
6. Take 5 pieces x Ginger (with Skin & Washed)
7. Make ready 200 ml - 350ml x Red Wine
8. Make ready Broth Ingredients
9. Take 2 Big Unit x Crystal Sugar (冰糖)
10. Make ready 2 Unit x Mashed Tomatoes
11. Take 3-4 Unit x Bay Leaves (月桂葉)
12. Take Some Rosemary (迷迭香)
13. Get Some White/Black Pepper
14. Prepare Some Soy Sauce
15. Make ready 0.5 Teaspoon x Salt (Little Salt is OK)
16. Get Vegetables
17. Take Some White Radish (白蘿蔔)
18. Make ready Some Carrots (紅蘿蔔)
19. Make ready Some Potatoes (薯仔)
20. Take Some Yellow Pepper (黃椒)

Some noodle houses even advertise beef brisket as their specialty. It is always on my to do list every time when I travel to Hong… Asian, Beef, Meat. Braised Beef Brisket and Tendon - 炆牛筋腩. I have been experimenting on this dish for quite a while to get the perfect authentic taste of Hong Kong.

Instructions to make 紅酒炆牛腩 (Red Wine Beef Brisket):

1. 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
2. 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
3. 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) that can stew the Beef Brisket for 2 hours. #3 Once the water gets boiles, turn fire to Medium Heat. #4 Occasionally check on water level to ensure no burn out. #5 Stew for recommended of 1.5 to 2hrs depending on the type of meat
4. 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.

Braised Beef Brisket and Tendon - 炆牛筋腩. I have been experimenting on this dish for quite a while to get the perfect authentic taste of Hong Kong. And trust me, this recipe is a keeper! Hong Kong Chu Hou Braised Brisket (with/without tendon), 港式炆牛腩 or 港式焖牛腩, is a popular Cantonese Dish, made with Chu Hou(柱侯) Sauce, that one. Stewed beef with air-dried oyster and Romanesco.

So that’s going to wrap it up with this exceptional food 紅酒炆牛腩 (red wine beef brisket) recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!