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      CANTONESE BEEF STEW WITH CHU HOU SAUCE
      Paired with Wolf Blass Gold Label Cabernet Sauvignon

      By CHEF HE HONG PIN
      DA SAN YUAN - 1 MICHELIN STAR RESTAURANT
      TAIWAN

      Chef He Hong Pin is the Executive Chef of one Michelin-starred restaurant, Da San Yuan. He is known for his dedication towards preserving authentic Cantonese cuisine at its highest standard.

      With his sights set on becoming a chef even before he entered high school, Chef He started his career early in the restaurant industry. He has since spent two-thirds of his life perfecting his craft and delivering the finest traditional Cantonese cuisines.

      For Chef He, one of the defining characteristics of Cantonese cuisines is how well-balanced it is. When developing his savoury and bold Chu Hou sauce, Chef He knew he needed a rich and spicy wine to complement it. That’s why he chose the Cabernet Sauvignon.

      “How do you choose a wine that doesn’t overpower? Here’s a trick. Match bold with bold and delicate with delicate.”

      “Cantonese cuisine is all about balance."

      Find out how Chef He balances his spicy Chu Hou sauce with the rich Cabernet Sauvignon.

      Play Video

      Cantonese Beef Stew with Chu Hou Sauce

      Portion size - Serves 4
      Total Cooking time: 2 hours 30 minutes

      Experiment with Wolf Blass
      Gold Label Cabernet

      Wolf Blass Gold Label Cabernet Sauvignon is a smooth, rich red wine from our finest South Australian vineyards. A lifted nose with varietal cassis fruits and notes of bay leaf follows through to a richly textured palate with long, fine-grained tannins.

      INGREDIENTS

      • 1 kg Australian Wagyu beef Cheek
      • 500 g. Carrot 
      • 2 tbsp oil
      • 3 cloves garlic
      • 1 inch Ginger
      • 1 Scallion 
      • 1 tbsp Oyster sauce
      • 2 Star anise
      • 1 Dried orange peel
      • 1 Bay leaf
      • 2 tbsp Cooking wine
      • 2 cups water
      • 1 tbsp light soy sauce
      • ½ tbsp dark soy sauce
      • 1 tbsp rock sugar

       

        METHOD

        1. Blanch the beef. Cut the beef cheek into uniform pieces. Then blanch them in a pot of boiling water for 8-10 minutes. Drain and set aside.
        2. Prepare the base of the broth. Heat oil in a pot, and sauté the garlic and ginger until fragrant. Add oyster sauce and cook for 1 minute.
        3. Brown the beef. Add the beef to the pot with star anise, orange peel, bay leaf, and wine. Cook until beef is slightly browned.
        4. Slow cook the beef. Add water to the pot and bring to a boil. Then lower the heat, cover the pot, and simmer for about 2 hours till the beef is tender.
        5. Boil the broth till thick. Add carrots, light soy sauce, dark soy sauce, and rock sugar to complete the Chu Hou broth. Return to a boil, then lower the heat again, cover the pot, and simmer until the carrots are tender and have absorbed most of the liquid.

        SERVING

        Transfer onto a serving plate and garnish with sliced scallions.


        DA SAN YUAN


        TAIWANESE BASIL VINAIGRETTE



        CHU CHEE CURRY



        MASALA