柱侯蘿蔔炆牛腩 (附食譜) Braised Beef Brisket with Radish in Chu Hou Sauce

 

好耐無見！大家仲記唔記得我？👋 

呢幾年雖然少咗寫 Blog，但喺 Kitchen 嘅火從來無熄過。

​今日決定用呢道『柱侯蘿蔔炆牛腩』正式回歸！對我嚟講，燜牛腩就好似理財一樣，唔可以急，要用時間同耐心去換取最濃厚嘅成果。呢道菜我用咗『炆、焗、等』嘅循環邏輯，確保每一塊牛筋骨同牛孖筋都夠晒入味。加上就快過年, 這個餸絕對啱用來做賀年餸菜, 即刻睇食譜，同我一齊重新開火！

開火下油，爆香薑片及乾蔥，加入牛肋骨及牛孖筋炒香

贊酒

加入柱侯醬與食材兜勻

加入八角, 桂皮及香葉 (影相時忘記加入香葉一齊影😅)

加入冰糖

開始炆煮 (詳細煮法, 請睇以下內文)

第二天, 加入白蘿蔔一齊炆煮

暖笠笠 "柱侯蘿蔔炆牛腩 " 已煮好啦!  快埋位開飯啦! 😍

我怕了一條短睇片, 有興趣就去我 Facebook & Instagram 睇片 📹

材料:

Short Ribs 牛肋骨 (3 條 - 切件)

牛孖筋 (3 件 - 切件)

白蘿蔔 (1 條 - 滾刀法切件)

蔥 (1 扎 - 切段)

薑 (6 片汆水用, 6 片爆香用)

乾蔥 (2 粒 - 切開4份, 用刀背壓扁)

八角 (3 粒)

桂皮 (半枝)

香葉 (4 - 5 片)

調味料:

柱侯醬 (4 湯匙)

紹興酒 (3 湯匙 - 贊酒用)

冰糖 (1 粒)

暖水 (浸過所有材料就足夠)

蠔油 (約 1 湯匙)

做法:

1) 將牛肋骨解凍，再去骨，然後切開一半，再切件.

2) 牛孖筋解凍，然後切件.

3) 將已切件的牛肋骨及牛孖筋加入煲內，再加埋蔥段及薑片，注滿水後，然後汆水，當滾起後先取出牛肋骨，牛孖肋需單獨繼續煮 45 分鐘， 完成後盛起備用.

4) 開火下油，爆香薑片及乾蔥，加入牛肋骨及牛孖筋炒香，贊酒，然後加入柱侯醬與食材兜勻，下暖水蓋過食材，加入八角，桂皮及冰糖，然後加蓋，滾起後轉細火炆煮30分鐘，然後熄火焗30分鐘. 

5) 再開火，當水滾後轉細火煮炆煮30分鐘，再熄火焗30分鐘，最後再次開火，加入蠔油與食材兜勻，轉細火煮30分鐘，之後熄火待過夜.

6) 第二天，先將白蘿蔔去皮，洗乾淨及切件，然後加入煲內，加蓋小火炆煮 20 分鐘左右，然後熄火焗1 小時或半日，最後加熱就可盛起食用.

愛心提示:

1)  牛孖筋一定要先煲 30-45 分鐘左右，才能與牛肋骨一齊炆煮，這樣炆出來牛肋骨不會導致肉質過爛, 而牛孖筋有會炆出來軟淋淋，好入味.

2) 可以白蘿蔔同一日煮埋的. 只係我個人比較喜歡隔一晚炆定，因為隔了一晚牛肋骨及牛孖筋能讓纖維充分吸收醬汁精華.

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Hello everyone, I'm Money EE (Auntie Money)! It’s been a while, and I am so happy to be back in the kitchen.

​Today, I’m sharing a classic Cantonese dish: Braised Beef Brisket with Radish. This dish is all about patience. I use a 'Simmer & Rest' technique to make the beef incredibly tender while saving energy. It’s a trick I’ve perfected over the years in my kitchen. I hope you enjoy it as much as my family does!

Ingredients

Meat:​

Beef Short Ribs (3 ribs, deboned and cut into chunks)
​Beef Tendon (3 pieces, cut into chunks)

​Vegetables:
​White Radish (1 large, cut into chunks using the "rolling cut" method)

Aromatics:​

Scallions (1 bunch, sectioned)

Ginger (12 slices total)

Shallots (2 pieces, smashed)

​Spices: 

Star Anise (3)

Cinnamon Stick (1/2)

Bay Leaves (4-5)

Seasonings:
​Lee Kum Kee Chu Hou Paste (4 tbsp)

​Shaoxing Rice Wine (3 tbsp, for deglazing)
​Rock Sugar (1 piece)

Oyster Sauce (1 tbsp)
​Warm Water (enough to cover ingredients)

​Cooking Steps:

​1)  Thaw and cut the beef ribs and tendon into bite-sized pieces.

2) ​ Boil the meat with ginger and scallions. Remove the beef ribs first once boiled. Let the tendon continue simmering for 45 minutes until it starts to soften. Drain and set aside.

​3)  Heat oil in your pot (I love using my Le Creuset Casserole for this). Sauté ginger and shallots, then add all the meat. Pour in the Shaoxing wine to release the aroma.

4)  Add Chu Hou Paste and stir well. Add warm water, spices, and rock sugar.

5)  ​Bring to a boil, turn to low heat, and simmer for 30 mins.
​Turn off the heat and let it "infuse" for 30 mins with the lid on.

6) ​Repeat this "30-min simmer / 30-min rest" cycle one more time.
​

7)  Finally, add oyster sauce, simmer for 30 mins, then turn off the heat and let it sit overnight.
​

8) The next day, add the radish. Simmer on low for 20 mins, then turn off the heat and let it rest for at least 1 hour before serving.

Money EE’s Tips:

1) Energy Saving: The "Off-heat" method uses the heavy pot's residual heat to cook the meat, making it tender without constant boiling.

2) Flavor Boost: Letting the pot sit overnight is the secret! The beef absorbs all the sauce as it cools down.

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