Braised Beef Brisket Noodles with Chu Hou Sauce柱侯牛腩麵
A classic Cantonese dish featuring tender beef brisket slow-braised in a rich and aromatic Chu Hou sauce, served over springy egg noodles.
01Ingredients
- 1 kg beef brisket, cut into 3-4 cm pieces
- 400g wonton noodles (or other egg noodles)
- 50g ginger, sliced
- 4 stalks green onions, cut into 5 cm lengths (some for garnish)
- 4 cloves garlic, lightly crushed
- 1 piece dried tangerine peel (about 5g), soaked and scraped
- 6 tbsp Chu Hou sauce
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 30g rock sugar
- 1 tsp five-spice powder
- 2 pieces star anise
- 2 tbsp cooking wine (for blanching)
- 1.5 L water (for blanching)
- 1 L water or beef broth (for braising)
- 1 small bunch coriander, for garnish
Nutrition (per serving)645kcal
- Protein52.5g
- Carbs48.2g
- Fat22.3g
Fiber 1.2 gSodium 1120 mg
02Steps
- Cut beef brisket into 3-4 cm pieces.
- In a large pot, bring water (for blanching) to a boil. Add cooking wine and beef brisket. Blanch for 5-7 minutes to remove impurities. Drain and rinse beef brisket under cold water. Set aside.
- Soak dried tangerine peel in warm water for 15 minutes until soft. Scrape off the white pith and set aside.
- Heat a large pot or Dutch oven over medium heat. Add ginger, green onions (excluding garnish portion), and garlic. Sauté until fragrant.
- Add blanched beef brisket to the pot and stir-fry for a few minutes until slightly browned.
- Add Chu Hou sauce, light soy sauce, dark soy sauce, oyster sauce, and five-spice powder to the pot. Stir well to coat the beef brisket.
- Pour in water or beef broth, add rock sugar, star anise, and soaked dried tangerine peel. Bring the mixture to a boil.
- Reduce heat to low, cover the pot, and simmer for 2.5 to 3 hours, or until the beef brisket is very tender. Stir occasionally.
- While the beef brisket is braising (or towards the end), bring a pot of water to a rolling boil. Add wonton noodles and cook according to package instructions, typically 1-2 minutes, until al dente. Drain well.
- Divide cooked wonton noodles into serving bowls. Ladle the braised beef brisket and sauce over the noodles. Garnish with remaining green onions and coriander. Serve hot.
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