Cantonese Braised Beef Stew
A typical Cantonese dish - a perfect blend of Knorr Concentrated Chicken Liquid Seasoning, herbs and beef brisket would surely win your diners' heart
Ingredients
Cooking
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Beef brisket, cut into 2cm x4cm pieces 500.0 g
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White carrot, big cube 300.0 g
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Garlic, sliced 50.0 g
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Ginger, sliced 30.0 g
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Spring Onion 50.0 g
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Chinese parsley 20.0 g
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Chinese wine 40.0 g
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Dark Soy Sauce 20.0 g
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Star anise 2.0 g
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Cinnamon 5.0 g
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Dried orange peel, broken into pieces 1.0 g
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Bay Leaf 1.0 g
Preparation
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Cooking
- Blanch beef brisket in a large pot of boiling water in about 8 minutes. Take the beef out and rinse under cold water. Drain the excess water and set aside.
- Heat up 1 tea spoon of cooking oil in a wok. Sir fry sliced garlic and ginger on low heat until aromatic.
- Put in blanched beef, star anise, orange peel, and bay leaf, stir fry under medium heat until the beef is slightly brown. Add in seasoning (Knorr Concentrated Chicken Liquid Seasoning, Chinese wine and dark soy sauce) into water and bring to boil.
- Turn the heat to low and simmer with lid on for 1 hours until. Add white carrot cubes and mix with the beef. Bring the stew to boil and simmer with lip on for 30 minutes until the beef is tender and carrot is soft. Dish out and sprinkle spring onion and parsley and serve.
