Tag Archives: Chu Hou Beef Rice Recipe

Chu Hou Beef Rice Recipe

Chu Hou Beef Rice Recipe


Water                               enough to cover the beef
Bay Leaves                      3 leaves
Beef Shoulder                  1.5 pounds
Chu Hou Sauce                3 tablespoons
Rice                                  2 cups
Lettuce (Shredded)          1/3 head
Salt                                   2 teaspoons
Ground Black Pepper      1/2 teaspoon
Green Onion (Chopped)  for garnish

Le Creuset 4.5 quarts round oven
Pressure Cooker


1. In a pressure cooker, add beef shoulder, water and bay leaves, cover with lid and press the beef button.

2. Pull the cooked beef apart and place in a large bowl. Stir salt and pepper in the broth.

3. Add rinsed rice and 2 cups of beef broth in pot, cover with lid and cook for 4 minutes over medium-high heat. Open lid and stir, cover again and cook for 2 minutes over medium heat. Lower to medium-low heat, slimmer for 14 minutes. Heat off, remain cover for 5 minutes.

4. Stir the beef, chu hou sauce and 1 cup of broth together.

5. Sprinkle lettuce on cooked rice evenly, add chu hou beef and green onion on top, cover for 3 minutes. (Attention: keep the chu hau beef stock)

6. Add a spoonful of chu hau stock and sprinkle some green onion on top of rice. Serve and enjoy.

If you don’t have a pressure cooker, use a regular pot to cook the beef shoulder (preferably fresh beef) with same ingredients and amount.
First, bring it to a boil, then lower to medium-low and cook for at least 4-6 hours, follow the rest of the steps. (If the water evaporate too much, add hot water into pot until the beef is covered)

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由於奶奶做手術,我們一家都足不出戶.肥仔老公代我們到醫院探望,媽媽則準備膳食(奶奶下令,太多感冒病人入院,不準小朋友去探她,避受感染,所以3母女只能待在家中製作食物作另類關心).由於沒有到超市買新鮮食物,終於有機會清理家中大量的肉類存貨.但解凍需時太久,最快捷方便就是把冰鮮肉直接放入壓力鍋煮,不消1小時就有得吃.這次用上牛肩(beef shoulder steak),沒有牛腩的肥美,但牛味十足,價錢亦較便宜.柱候醬亦沒有自己煮,直接用買回來的樽裝醬料,功夫不多,大部分時間都是在等吃.


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