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.
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
- In a large pot, blanch the beef brisket in boiling water for 5 minutes. Drain and set aside.
- Heat some oil in the pot and sauté the ginger, garlic, star anise, and cinnamon stick until fragrant.
- 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.
- 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.
- Once the beef is tender, remove the lid and continue to simmer until the sauce thickens.
- 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