Sautéed Chinese Brisket with Cooked Turnips
Hear Ye, Hear Ye! Here's a steaming hotnaire, down-to-earth recipe for a Chi-town classic - Chinese Brisket and Turnip Stew with a kick of Chu Hou Paste. Brace yourselves, folks, because this is one dish that'll have you licking your plate clean!
What's Needed?
- 4-5 pounds beef brisket, all cuddled up and ready for slicing
- 2 tablespoons vegetable oil, for gettin' that sizzle on
- 10 slices ginger, rollin' in freshness
- 8 garlic cloves, your best mincers at the ready
- 1/4 cup Chu Hou paste, a fermented soybean marvel with a scent of anise and a hint of sweetness
- 2 cups low-sodium chicken broth, for the liquid loveliness
- 2 cups water, for more of that tasty tartness
- 3 star anise pods, ain't nothin' like 'em
- 2 teaspoons sugar, for the perfect hint of sweetness
- 1 teaspoon salt, season to taste
- 2 pounds turnips or daikon radish, on the chopping block
- 1 bunch scallions, for garnishing that gorge
- Steamed rice or rice noodles, for your carb needs
How do we make this mouthwatering chef-d'œuvre?
- First things first, fill up a large pot halfway with water and bring it to a boil. Add the brisket pieces, let 'em boil, then drain, rinse, and set aside for the grand finale.
- Next, give your trusty pot a wash, warm it up with oil, and sauté that ginger and garlic until they're fragrant and browning like a pair of old leather booties.
- Chuck the meat back in, slather it with Chu Hou paste, stirrify until it's evenly coated, and add the chicken broth, water, anise, sugar, and salt. Stir that bad boy up, bring it to a roaring boil, cover it, simmer for a good 2.5 to 3 hours, or until the meat is as tender as your favorite pair of yoga pants.
- In the meantime, peel and chop those turnips or daikon, cover 'em with a damp paper (or plastic if you're fancy), and stash 'em in the refrigerator until the moment is right. Also, trim and chop the scallions, cover with a damp paper, and refrigerate 'em.
- After your meat has had a nice long nap in that flavor-packed broth, add the turnips or daikon, stirrify, and simmer, stirrin' halfway through the cooking process, for approximately 30 to 40 minutes.
- When it's time for the grand finale, remove the pot from the heat, stir in the scallions, cover, and let sit for 5 minutes so the scallions have a chance to soften.
- Finally, pull out the star anise pods, season with salt as needed, and it's time to serve that baby up! Bon appétit, my friend!
FYI: Chu Hou paste is just a sauce made from soybeans, often with sesame and garlic, and can be found in the condiment and sauce aisle at Asian grocery stores. You can also serve this stew over steamed rice or noodles, 'cause who doesn't love a bit of carb excitement in their life! Can also be made in a slow cooker by following steps 1-2, then transferring the mixture, covering, and cooking on low for about 6 hours, adding the turnips or daikon, and continuing to cook on low for another hour. Happy feastin'!
Enrichment Data:
This hearty stew is a traditional Cantonese dish, often served as a comforting meal. It features braised brisket, turnip, and a rich, savory sauce flavored with Chu Hou paste, a Chinese fermented yellow soybean paste. The recipe incorporates modern techniques and provides variations for slow cookers, making it accessible for various cooking preferences. The stew can bring back fond memories of home cooking, and its rich flavors are sure to become a favorite among all who partake.
This dish is filled with nutrients, with brisket providing a good source of protein, iron, and B vitamins. Turnips offer a variety of nutrients, including vitamin C, calcium, and potassium. The combination of these ingredients with the flavorful sauce creates a meal that is both comforting and satisfying. This dish can be easily adapted to dietary preferences, as vegetarian versions can be made by substituting the brisket with tofu or mushrooms.
Cooking with Chu Hou paste, a commonly used ingredient in Chinese cuisine, also offers the opportunity to explore a wide range of other Chinese dishes, including stir-fries, dumplings, and noodles. The paste adds a unique and flavorful depth to dishes, and its availability in many grocery stores, both Asian and non-Asian, makes it an accessible ingredient for cooks of all levels.
- For an alt version of the Chinese Brisket and Turnip Stew, consider using Chu Hou Paste alternatives such as hoisin sauce or yellow miso paste found in the condiment and sauce section of non-Asian grocery stores.
- Besides serving the Chinese Brisket and Turnip Stew with steamed rice or rice noodles, pair it with cultural foods like jasmine rice, egg rolls, or fortune cookies to elevate your meal.
- In the world of Chinese cuisine, brisket is often used in other popular cultural dishes like Chinese-style BBQ brisket or brisket stewed with new-season daikon, demonstrating the versatility of this cut of meat in classic dishes.
