Beef Brisket in Clear Broth 清湯牛腩
You don’t have to use brisket for this recipe. Beef finger meat (rib meat), simmering short rib and skirt steak (untrimmed) all work well. It’s preferable to have a larger uncut piece of meat that has fat and membrane attached. I used a combination of brisket and finger meat. I also used beef rib bones with some meat attached to make the soup.
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Beef Brisket in Clear Broth 清湯牛腩
You don’t have to use brisket for this recipe. Beef finger meat (rib meat), simmering short rib and skirt steak (untrimmed) all work well. It’s preferable to have a larger uncut piece of meat that has fat and membrane attached. I used a combination of brisket and finger meat. I also used beef rib bones with some meat attached to make the soup.
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Old Hong Kong Steak Sauce 懷舊港式燒汁
This is a great sauce for any protein, not just beef. I used Madeira wine for its milder taste. However, Cognac is the traditional wine that’s used. Sherry will also work well. I used Chanterelle and abalone mushrooms but any mushroom will work well. This recipe makes approximately 450-500ml of sauce. It should be enough for 4 people if you’re only using it for the protein. My son loves this sauce so much that he almost drinks it like soup and drowns everything in it. So this recipe was only enough for the 2 of us.
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Mick Jagger’s Shrimp Curry
A quick & easy mild shrimp curry with lots of flavor. www.comfortandpeasant.com
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Beef Brisket with Chu Hou Sauce 柱侯牛腩
You can use any cut of beef or meats for this recipe. Chu Hou Sauce would also be suitable for braised goat meat. Besides white raddish, carrots and potatoes may also be used. Any kind of firm vegetable that will not fall apart during braising could be a suitable substitute. You may choose to make this the night before so that the sauce gets better absorbed and becomes even more flavourful. This is a common practice at restaurants.
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Mick Jagger’s Shrimp Curry
A quick & easy mild shrimp curry with lots of flavor. www.comfortandpeasant.com
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Old Hong Kong Steak Sauce 懷舊港式燒汁
This is a great sauce for any protein, not just beef. I used Madeira wine for its milder taste. However, Cognac is the traditional wine that’s used. Sherry will also work well. I used Chanterelle and abalone mushrooms but any mushroom will work well. This recipe makes approximately 450-500ml of sauce. It should be enough for 4 people if you’re only using it for the protein. My son loves this sauce so much that he almost drinks it like soup and drowns everything in it. So this recipe was only enough for the 2 of us.
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Marinated Soft Boiled Egg 溏心蛋
I’ve suggested a few common Chinese spices in this recipe, however, you may also use pre-packaged spice packs.
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Hong Kong Curry Beef Brisket 港式咖哩牛腩
I use a curry powder that I purchased in Hong Kong. Hong Kong curry is more similar to Malaysian curry than any other type and so a Malaysian curry powder will help you achieve Hong Kong style curry I used beef finger meat, which is the meat between the bones of the rib, in this dish. I find that this cut of meat has really good texture for braising. In Chinese butchery, we consider this cut also part of the brisket. You can also use the regular brisket. I find that a part of it is quite tough even after braising and so I don’t often use it. Simmering boneless short rib is also a good option. I have chosen to deep-fry my potatoes before brasing so that it can keep its shape better. If you choose not to deep-fry, cut your potatoes larger in anticipation of approx. 30-50% of it will melt into the sauce.
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Hong Kong Curry Beef Brisket 港式咖哩牛腩
I use a curry powder that I purchased in Hong Kong. Hong Kong curry is more similar to Malaysian curry than any other type and so a Malaysian curry powder will help you achieve Hong Kong style curry I used beef finger meat, which is the meat between the bones of the rib, in this dish. I find that this cut of meat has really good texture for braising. In Chinese butchery, we consider this cut also part of the brisket. You can also use the regular brisket. I find that a part of it is quite tough even after braising and so I don’t often use it. Simmering boneless short rib is also a good option. I have chosen to deep-fry my potatoes before brasing so that it can keep its shape better. If you choose not to deep-fry, cut your potatoes larger in anticipation of approx. 30-50% of it will melt into the sauce.
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