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Greg's Cantonese braised beef
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This is a recipe that I made on 27 July 2018. It's not bad, but I'm sure it can do with improvement. It's based on this recipe, which includes nice photos, but with sane quantities. This version incorporates some changes based on my first attempt.

Ingredients

quantity       ingredient       step
1.2 kg       Beef, brisket or chuck       1
      hot water to cover       1
25 g       Garlic       2
25 g       Ginger       2
50 g       Chu Hou sauce       4
25 g       Oyster sauce       4
25 g       Hoi Sin sauce       4
25 g       Brown sugar       4
50 g       Michui (Chinese cooking wine)       4
4 pieces       Star anise, broken into segments       5
3       bay leaves       5
500 ml       broth from step 1       5
15 g       salt       5
200 g       parsnip       6
      coriander       7
      spring onions       7

Preparation

  1. Pre-heat the oven to 130°. Cut the beef into pieces of roughly 20 g if necessary. Put in boiling water and boil for 8 minutes. Remove beef and reserve broth.
  2. Cut the ginger finely, crush the garlic. In an oven-proof casserole, fry gently for a minute or two.
  3. Add beef and mix well. Brown a little.
  4. Add sauces, sugar and wine and mix well. Heat and reduce slightly.
  5. Add about 500 ml of the reserved broth, spices and salt and bring to the boil. Place in the oven and bake for 2 to 2½ hours.
  6. Add chopped parsnips, check liquid level, and cook for another 30 minutes.
  7. Serve on rice in a clay pot. Garnish with coriander and spring onions.


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