Cantonese beef stew, or joek, is a culinary masterpiece, a rich and deeply flavorful dish that embodies the heart of Cantonese cuisine. Its fragrant broth, infused with warming spices and tender, melt-in-your-mouth beef, is a testament to the slow-cooking tradition that unlocks unparalleled depth of flavor. This seemingly simple stew boasts a complex tapestry of tastes, a harmonious blend of savory, sweet, and subtly spicy notes that dance on the palate. The secret lies not just in the quality of ingredients, but in the careful attention to the cooking process, allowing the flavors to meld and deepen over time.
This recipe unveils the secrets to crafting an authentic Cantonese beef stew, guiding you through each crucial step. From selecting the perfect cut of beef to mastering the art of simmering for maximum tenderness, we’ll walk you through every detail, ensuring your rendition is worthy of the highest praise. Ready to embark on this culinary journey? Let's dive into the step-by-step process and create a truly unforgettable Cantonese beef stew.
Tools Needed
- Pot
- Wok or Pan
- Knife
- Cutting Board
Ingredients
- Beef
- Ginger
- Peppercorns
- Garlic
- Scallions
- Oyster Sauce
- Hoisin Sauce
- Chinese Wine
- Rock Sugar
- Light Soy Sauce
- Dark Soy Sauce
- Star Anise
- Bay Leaf
- Dried Tangerine Peel
- Radish
- Water
- Oil
Step-by-Step Instructions
Step 1. Prepare the Beef
- Blanch the beef with ginger and peppercorns in cold water. Bring to a boil, then turn off the heat and let it sit.
- Cut the beef into 1-1.5 inch pieces.
- Sauté chopped garlic, ginger, and scallions in oil until aromatic.
- Add the beef to the wok and stir-fry for a few minutes until browned.
Step 2. Simmer the Stew
- Add oyster sauce, hoisin sauce, Chinese wine, rock sugar, light soy sauce, dark soy sauce, star anise, bay leaf, and dried tangerine peel.
- Add enough water to cover the ingredients, bring to a boil, then reduce heat and simmer for 1-2 hours, or until the beef is tender.
- Cut the radish into wedges, similar in size to the beef.
- Add the radish to the stew and continue simmering for another 30-45 minutes.
Step 3. Clarify and Finish
- Once the beef and radish are tender, turn off the heat. For a clearer broth, transfer the stew to a metal container and freeze for 30 minutes to solidify the fat on top. Remove the solidified fat.
- Return the stew to the pan, add extra water if needed, and heat to serving temperature.
Read more: Hong Kong Clay Pot Braised Lamb: A Warming Winter Recipe
Tips
- Serve over plain rice or noodles.
Nutrition
- Calories: approximately 600-800
- Fat: 30-45g
- Carbs: 40-60g
- Protein: 50-70g
FAQs
1. Can I use a different cut of beef for this stew?
While brisket is traditional for its tenderness after slow cooking, you can use other cuts like chuck roast or oxtail. Just be sure to adjust cooking time accordingly; tougher cuts will need longer.
2. What can I do if my stew is too salty?
Add a peeled and halved potato to the stew during the last 30 minutes of cooking. Potatoes absorb excess salt, helping to balance the flavor.
Your journey to mastering authentic Cantonese beef stew has now concluded. Enjoy the rich, savory rewards of your labor—a comforting and deeply flavorful dish perfect for sharing with loved ones. May this recipe become a cherished part of your culinary repertoire.