Quick Answer

These diced Mexican beef rib fingers are best prepared using the Hong Kong-style Chuhou braising method: first thaw completely according to package instructions, blanch the beef rib fingers to remove gamey odours, then braise over low heat with Chuhou sauce, spices, and white radish until tender. Beef rib fingers contain connective tissue and marbling, which become tender and smooth after braising, making them perfect with white rice.

Ingredients

• Diced beef rib fingers 900g (use after thawing according to package instructions)
• White radish 500g, peeled and cut into rolling knife chunks
• Ginger slices 6 slices
• Shallots 3 bulbs, halved
• Garlic 4 cloves, crushed
• Chuhou sauce 3 tablespoons
• Oyster sauce 1 tablespoon
• Light soy sauce 1 tablespoon
• Dark soy sauce 1 teaspoon
• Rock sugar 10g
• Shaoxing wine 1 tablespoon
• Star anise 2 pieces
• Dried tangerine peel 1 small piece (soaked until soft)
• Water or stock 700ml
• Cooking oil 1 tablespoon

Method

1. 1. Thaw and blanch to remove gamey odours

   After thawing the beef rib fingers according to package instructions, pat dry with kitchen paper. Add the beef, 2 slices of ginger, and a little Shaoxing wine to cold water. Heat over medium heat until boiling, then simmer for about 3 to 5 minutes. Remove, rinse clean, and discard blood foam and impurities.

2. 2. Stir-fry Chuhou sauce base for aroma

   Add 1 tablespoon of oil to the pot. Stir-fry ginger slices, shallots, and garlic over medium-low heat for about 1 minute. Add Chuhou sauce and stir-fry for about 30 seconds until fragrant, avoiding high heat which can make the sauce bitter.

3. 3. Stir-fry beef rib fingers for aroma

   Add the diced beef rib fingers and stir-fry over medium heat for about 3 minutes until the surface is slightly browned. Add Shaoxing wine, light soy sauce, and dark soy sauce, and mix well.

4. 4. Braise over low heat to infuse flavour

   Add water, star anise, dried tangerine peel, and rock sugar. Bring to a boil over high heat, then reduce to low heat, cover, and braise for about 60 minutes. Maintain a slight simmer; the beef should be pierceable with chopsticks but still retain some texture.

5. 5. Add white radish to absorb sweetness

   Add the white radish and braise for another 25 to 30 minutes, until the radish is translucent and flavoured, and the sinew in the beef rib fingers has softened. If there is too much liquid, uncover and reduce over medium heat for 5 to 10 minutes.

6. 6. Seasoning and safety check

   Taste and adjust saltiness with a small amount of oyster sauce or water if needed. Ensure the centre of the beef is fully cooked. Serve hot while steaming.

Frequently Asked Questions

Can beef rib fingers be used instead of beef brisket for Chuhou beef brisket?

Yes. Beef rib fingers also contain marbling and connective tissue, resulting in a tender texture after braising, and dicing makes them easier to absorb flavour. Cooking time may vary depending on the size of the dice and the quality of the meat.

Do frozen beef rib fingers need to be thawed first?

They must be handled according to the product packaging instructions. It is generally recommended to thaw in the refrigerator. Once fully thawed, pat dry before cooking to aid blanching and control meat texture.

Why must Chuhou beef rib fingers be braised over low heat?

The connective tissue in beef rib fingers requires time to transform. Low heat allows collagen to release, changing the meat texture from tough to tender, while allowing the Chuhou sauce, spices, and radish sweetness to meld together.