Cantonese beef stew

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Preparation

750 g beef brisket, or beef for braising
6 blocks of tofu, dried
1 onion
6 cloves of garlic
2 carrots
200 g radish, white
700 ml water
4 tbsp soy sauce
4 tbsp oyster sauce
2 tbsp sesame oil
4 tbsp rice wine, e.g. Shaoxing wine
Pepper, white, ground
Salt
Break the tofu into about 6 cm pieces and soak in warm water for 30 minutes. Transfer to the porcelain dish
Cut the beef into large pieces, each weighing about 60 g, or alternatively have your butcher do this for you. Place these pieces of beef on top of the tofu in the porcelain dish and season with salt and pepper.
Cut the onion into 3–4 cm cubes. Peel the cloves of garlic and leave whole. Peel and, depending on size, halve or quarter the carrots. Peel the radish, halve and cut into about 2 cm thick slices.
Scatter the vegetables over the meat and add the liquid ingredients, making sure everything is covered.
Put the porcelain dish on to the wire shelf in the cold cooking space. Cook.
Hot air humid 160°C for 2 Hrs 30 Mins
  • Porcelain dish ½ GN, depth 65 mm
  • Wire shelf
Quantity Ingredient
2 carrots
6 cloves of garlic
4 tbsp rice wine
6 blocks of tofu
Salt
4 tbsp oyster sauce
750 g beef brisket
700 ml water
4 tbsp soy sauce
200 g radish
Pepper
2 tbsp sesame oil
1 onion

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