January 20, 2015
1.5kg Beef brisket
4 large carrots
2 heaps tbsp Chu hou sauce
4 tbsp soy sauce
2 tbsp of rice wine
2 pieces of Preserved bean curd(fu rou)
10 Fennel seeds
1 Cinnamon stick
2 star anise
1Cut beef brisket and carrots into chunks.
2Put beef brisket into pot, pour in water and bring to boil for 15 mins. Take it out and rinse with cold water under tap. Marinate beef brisket with soy sauce, rice wine and pepper for half an hour.
3Heat the frying pan and pour in some oil and stir fry garlic and ginger.
4Put in chu hou sauce and preserved bean curd. Stir fry quickly and put in beef brisket.
5Continue stirring to coat the beef with the sauce.
6Take it out and transfer to slow cooker and pour in 200ml of water.
7Cook it on low for 8 hours.
8After the first 4 hours, put in fennel seeds, cinnamon stick, star anise and carrots.
9Submitted by Rachel Chin
Submitted by Rachel Chin
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