Chaozhou Ngor Niuk (chiuchow-style Stewed Beef Brisket In Clay Pot)

Chaozhou Ngor Niuk, also known as Chiuchow-style Stewed Beef Brisket in Clay Pot, is a traditional dish from the Chiuchow Cuisine. This hearty and flavorful stew is a popular comfort food in the Chaozhou region of China.

Chaozhou Ngor Niuk (chiuchow-style Stewed Beef Brisket In Clay Pot)

Ingredients

  • 2 lbs beef brisket, cut into large chunks
  • 3 slices ginger
  • 3 cloves garlic, minced
  • 2 star anise
  • 2 cinnamon sticks
  • 3 dried bay leaves
  • 1/4 cup soy sauce
  • 1/4 cup dark soy sauce
  • 1/4 cup oyster sauce
  • 1/4 cup Shaoxing wine
  • 2 tbsp rock sugar
  • 4 cups water
  • Green onions, chopped (for garnish)

Instructions

  1. In a large clay pot, add the beef brisket, ginger, garlic, star anise, cinnamon sticks, and bay leaves.
  2. Pour in the soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, and rock sugar.
  3. Add water to the pot, ensuring the beef is fully submerged.
  4. Cover the clay pot and bring the stew to a boil over medium heat. Once boiling, reduce the heat to low and simmer for 2 hours, or until the beef is tender.
  5. Once the beef is tender, remove the lid and continue to simmer for an additional 15-20 minutes to thicken the sauce.
  6. Remove the pot from the heat and garnish with chopped green onions before serving.

Cooking & Preparation

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

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Large clay pot

Tools

Cutting board Knife Measuring cups Measuring spoons

Serving suggestions

Serving Suggestions: Serve the Chaozhou Ngor Niuk with steamed rice or noodles for a complete meal.

Tips & tricks

Tips: For an extra depth of flavor, marinate the beef brisket in the soy sauce, dark soy sauce, and Shaoxing wine for 1-2 hours before cooking.

Cost

$20