Blissful Braised Beef by Lee Kum Kee

Blissful Braised Beef by Lee Kum Kee


Braised beef in oyster sauce, the first thing
you think of would be probably stir fried beef with oyster sauce. I like to braise a
nice secondary cut of beef so it get really packed full of flavour. I’ve got beef brisket here, diced up, I’m
going to marinade it up. We start with the oyster sauce, a table spoon for that really
savour base, a table spoon of yellow bean paste, followed by a table spoon of light
soy sauce, and a table spoon of rice wine. A pinch of five spice for that added aroma,
a teaspoon of sugar, and a little bit of sesame oil. Corn flour just to wrap around so that
the beef browns nicely, and also tenderises overnight. Give that a good massage through,
place in the fridge, at least an hour, if not overnight for best results. Next day, you’re ready to cook. Fry off
your fine slices of ginger, add your meat, give it a good sear through, next add your
stock, bring the stock to boil, simmer it for about two to three hours. 30 minutes before serving add your mooli and
that will really soak up the flavour. This is a really heart stew that showcases
slow cooking processes that wouldn’t really expect from oriental cuisine.

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