Juho Alambo, or braised beef brisket, is a comforting and flavorful Chinese dish that's surprisingly easy to make at home. This rich, savory stew boasts tender, melt-in-your-mouth beef, infused with aromatic spices and a deeply satisfying sauce. Forget complicated techniques and lengthy cooking times; this recipe delivers restaurant-quality results without the fuss. The key is a slow, gentle braising process that unlocks the beef's natural tenderness, resulting in a dish that's perfect for a cozy weeknight dinner or a special occasion.
Juho Alambo is a celebration of simple ingredients elevated to culinary perfection. The balanced blend of sweet, savory, and slightly spicy flavors creates a harmonious taste experience. Ready to embark on a culinary journey and create this delicious masterpiece? Let's dive into the step-by-step process to make your own unforgettable Juho Alambo.
Tools Needed
- Pot
- Instant Pot
- Spice bag
- Stone pot (optional)
Ingredients
- Beef brisket
- White radish
- Ginger
- Shallots
- Green onions
- Garlic
- Chu Hou sauce
- Oyster sauce
- Light soy sauce
- Dark soy sauce
- Shaoxing wine: a splash
- Water: 3.5 cups
- Sichuan peppercorn
- Dried tangerine peel
- Bay leaf
- Rock sugar
- Oil
Step-by-Step Instructions
Step 1. Prepare the Beef and Aromatics
- Soak beef brisket in cold water for 10 minutes.
- Cut beef brisket into 2-inch thick pieces.
- Blanch beef brisket in boiling water, then rinse.
- cut radish into large chunks, mince ginger, shallots, green onions, and peel garlic.
- combine Chu Hou sauce, oyster sauce, light soy sauce, and dark soy sauce.
- In the Instant Pot (saute function), stir-fry ginger until golden. Add garlic and shallots, then green onions until aromatic.
Step 2. Braising the Beef
- Add beef to the pot, ensuring it doesn't stick. Add prepared sauce and stir-fry for a few minutes.
- Add shaoxing wine, water, and spices (in a spice bag).
- Add white radish.
- Cook on high pressure for 10 minutes, then release pressure. Remove the cooked radish and set aside.
- Add rock sugar.
- Cook on high pressure for another 20 minutes, then natural pressure release for 15 minutes, followed by a manual pressure release.
Step 3. Finishing and Serving
- Refrigerate overnight.
- Reheat the next day in a pot (stone pot optional).
- Turn on medium-high heat to reduce the sauce. Add the radish back in and turn off heat once thickened.
- Cover and let it sit for 5 minutes before serving.
Read more: Super Easy Fall-Off-Bone Chinese Style Ribs: One-Pot Recipe
Tips
- Refrigerating overnight enhances the flavor.
- Using a stone pot is optional but recommended for enhanced taste.
Nutrition
- Calories: 600-800
- Fat: 40-60g
- Carbs: 20-30g
- Protein: 50-70g
FAQs
1. Can I use a different cut of beef for Juho Alambo?
While brisket is ideal for its marbling and tenderness after braising, you can experiment with chuck roast or even a beef shank. Just adjust the braising time accordingly; tougher cuts will need longer.
2. How can I make this recipe spicier?
Add more chili flakes or a diced fresh chili pepper to the sauce. You could also incorporate a teaspoon or two of chili bean paste (doubanjiang) for a deeper, richer spice.
With its rich flavors and tender beef, your homemade Juho Alambo is sure to become a family favorite. This recipe proves that authentic Chinese cuisine can be both delicious and surprisingly accessible. Enjoy the satisfying results of your culinary adventure!