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.
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
- In a large clay pot, add the beef brisket, ginger, garlic, star anise, cinnamon sticks, and bay leaves.
- Pour in the soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, and rock sugar.
- Add water to the pot, ensuring the beef is fully submerged.
- 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.
- Once the beef is tender, remove the lid and continue to simmer for an additional 15-20 minutes to thicken the sauce.
- 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