Chaozhou Ngor Niuk (chiuchow-style Stewed Beef Brisket)

Chaozhou Ngor Niuk, also known as Chiuchow-style Stewed Beef Brisket, is a classic dish from the Chiuchow Cuisine, known for its flavorful and tender beef brisket stewed in a rich and aromatic sauce.

Chaozhou Ngor Niuk (chiuchow-style Stewed Beef Brisket)

Ingredients

  • 2 lbs beef brisket, cut into large chunks
  • 3 slices ginger
  • 3 cloves garlic, minced
  • 2 star anise
  • 1 cinnamon stick
  • 3 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp sugar
  • 4 cups water

Instructions

  1. In a large pot, blanch the beef brisket in boiling water for 5 minutes. Drain and set aside.
  2. Heat some oil in the pot and sauté the ginger, garlic, star anise, and cinnamon stick until fragrant.
  3. Add the beef brisket back into the pot and pour in the soy sauce, oyster sauce, dark soy sauce, and sugar. Stir to coat the beef.
  4. Pour in the water and bring to a boil. Reduce the heat to low, cover, and simmer for 2.5 to 3 hours until the beef is tender.
  5. Once the beef is tender, remove the lid and continue to simmer until the sauce thickens.
  6. Serve the Chaozhou Ngor Niuk hot with steamed rice or noodles.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
3 hours
Total time:
3 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
10g
Fat
22g

Supplies

Large pot Serving bowls Serving spoons

Tools

Knife Cutting board Measuring spoons Measuring cups

Serving suggestions

Serving Suggestions: Enjoy the Chaozhou Ngor Niuk with a side of steamed rice and a simple vegetable stir-fry.

Tips & tricks

Tips: For even more flavor, you can add some dried tangerine peel or a splash of Shaoxing wine to the stew.

Cost

$15