Recipe courtesy of Lee Kum Kee
Ken Hom’s mother's braised east-west beef stew
If anyone's mum has the best beef stew, it's got to be Ken Hom's mum.
© Lee Kum Kee
Published: January 27, 2020 at 11:57 am
Ingredients
- 900g - 1kg Beef brisket
- 2 x 400g cans Tinned plum tomatoes 400g each
- 1tbsp Olive oil
- 1tbsp Groundnut oil
- 225g Onions peeled and corsely chopped
- 2tbsp Garlic finely chopped
- 3tbsp Lee Kum Kee plum sauce
- 2tbsp Lee Kum Kee hoisin sauce
- 3tbsp Shaoxing rice wine or dry sherry
- Zest of a lemon
- 2tbsp Lee Kum Kee Premium light soy sauce
- Sea salt and freshly ground black pepper
- 450g Carrots peeled and cut into 1 inch pieces
- 450g Turnips peeled and cut into 1 inch pieces
- 225g New potatoes peeled and cut into 1 inch pieces
- A small handful of Olives
Method
Step 1
Blanch the beef for 10 minutes in boiling water, drain well in a colander, and pat dry with paper towels.
Step 2
Put the tomatoes into a food processor and blend for just a few seconds or put them through a food mill. Set aside.
Step 3
Heat a heavy casserole pot over moderate heat, add the olive and peanut oil, and slowly brown the beef on all sides. Remove them with a slotted spoon and pour off the excess fat and oil, leaving just 1 tablespoon. Add the onions and garlic, and cook for a few minutes until they are translucent.
Step 4
Add to the onions and garlic the beef, tomatoes, plum sauce, hoisin sauce, Shaoxing rice wine or dry sherry, lemon zest, soy sauce, salt, and pepper. Bring the mixture to a boil, lower the heat, cover, and simmer for 1½ hours, or until the beef is tender. Skim the fat from the surface from time to time.
Step 5
Add the carrots, turnips, and potatoes and cook, covered, for 20 minutes or until tender. Add the olives and heat them through. Skim off any surface fat and serve at once with plain rice on the side.
