Beef Stew in chicken broth 清湯腩

My sis cooked this beef stew for one of the CNY gatherings in HK and it tasted great. So I asked for this recipe, copied below in Chinese.

She reminded me to use fresh and good quality beef and I have been hunting for it. Found this economical beef brisket while I was stocking up my regular frozen meat supply at QB @ Chee Bee Crescent. QB is a food factory selling frozen meat, freshly imported good quality beef (eg. Angus Steak, wagyu beef etc.). They also carry diary product like cheese, sausages. I've been visiting them regularly since last year to get my supply of frozen chicken wings/leg, pork ribs, steak, seaweed for sushi and cheese, and also the fresh cream for my ice-cream too. I save a lot as compared to shopping from supermarkets.

Not only that these beef are good quality, this shop also will cut the meat to the size and weight that you want eg. 200gm a slice of rib eye and vacuum packed for you. The price is 1/3 cheaper than supermarket. Not many wet markets sell fresh beef brisket in blocks and you need to cook this in one piece. Bought a kg and only cost me about S$13.

清湯腩

材料 (4人份量) :

1.牛腩 2.5 磅

2.蘿白 1.5 磅

3.薑 4 片

4.冰糖 1 湯匙

5.乾葱 2 粒 (切片)

6.八角 3 粒

7.芫茜/唐芹2 條

8.清雞湯 1 杯

做法:

1. 牛腩原塊洗淨，出水待用。
2. 鍋內注入8杯清水，下薑塊、八角及冰糖煲滾，加入牛腩用中小火煲１小時(用真空煲要2.5小時)，盛起牛腩，待冷，切塊，煮牛腩湯留用。
3. 蘿白洗淨去皮，切塊，放在滾水煮15分鐘
4. 燒熱砂鍋，下油1湯匙，下乾葱炒香，加入牛腩爆香，注入煮牛腩的湯及清雞湯，用中火燜至牛腩腍身，加入蘿白(約15分鐘)，下鹽調味，放上芫茜/唐芹，盛起。