Chu Hou Paste Beef Stew Recipe for Brisket
Add a little something extra to your next beef stew recipe with the addition of Chu Hou style Brisket, made with Lee Kum Kee Chu Hou Paste.
This sweet and savory paste is a Cantonese classic and packs a ton of umami into each spoonful. It’s key to Chu Hou Style Brisket, forming the base of flavor for many braises and stews.
This particular beef stew recipe uses Chu Hou Paste and brisket as a base but finishes at a thicker consistency akin to beef stew, making it comforting, hearty, and delicious. Perfect for a slow cooked comfort dinner!
What You Will Need
Ingredients
- 2 lbs beef brisket – trimmed and cut into large chunks
- 1 finger-sized piece of ginger – peeled and sliced into 5 long pieces
- Vegetable oil – for frying
- 1 medium daikon radish, peeled and small diced
- 2 large carrots – peeled and cut into large chunks
- blanched bok choy, for serving
- steamed white rice, for serving
Seasoning
- 2 tsp Shaoxing rice wine (or dry sherry)
- 4 Tbsp. Lee Kum Kee Chu Hou Paste
- 1 whole star anise
- 2 tsp light brown sugar
- 1 Tbsp. Lee Kum Kee Premium Oyster Sauce
- 1 Tbsp. Lee Kum Kee Premium Soy Sauce
- 1 tsp Lee Kum Kee Hoisin Sauce
Made with
Lee Kum Kee products
How to make it
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Bring a wok or large pot of water to a boil. Add the cubed beef brisket and sliced ginger. Once the water returns to a boil, drain and set the beef and ginger aside.
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Heat a splash of vegetable oil in the wok over medium heat. Add the blanched ginger and stir-fry until fragrant. Add the beef cubes and Shaoxing rice wine, stirring until the mixture is aromatic. Stir in Lee Kum Kee Chu Hou Paste, star anise, and brown sugar. Mix well to coat the beef. Add enough room-temperature water to just cover the beef.
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Bring to a boil then reduce the heat to low, cover, and simmer gently for 1 hour, stirring occasionally to ensure the beef doesn’t stick to the bottom of the wok.
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Add the daikon radish, carrots, Lee Kum Kee Premium Oyster Sauce, Lee Kum Kee Premium Soy Sauce, and Lee Kum Kee Hoisin Sauce. Stir gently, cover, and braise for a final 30 minutes, or until the beef and vegetables are tender.
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Transfer the beef and vegetables to a serving dish, spooning over the rich sauce. Serve over rice with bok choy on the side.
Be sure to check our beef recipes page for more slow cooker ideas!
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