As most of you are aware, the east coast was recently struck by the monstrous biatch, Hurricane Sandy, bringing devastation and destruction to many parts of New Jersey, Virginia, Connecticut, my hometown of New York, and other parts of the Northeast. I am glad that my family is safe, but many people were less fortunate, losing homes and lives. New York City's truly been amazing, doing all they can do after this catastrophic event to help those stranded as well as recover the city's damaged infrastructure. This city will continue to stand strong. I hope everybody is okay and I am hopeful that we will be back in no time. Thank you NY and the city's bravest heroes!
Monday, October 22, 2012
I recently made one of my go-to comfort foods: Beef Brisket & Shank Stew. Beef brisket noodle soup is an item that I order a lot, and I mean A LOT, at Chinese restaurants. The beefiness of the soup and the softness of the beef are just so satisfying to your palette and tummy, especially during the colder days of Autumn or Winter. It is a must-order at a Chinese restaurant, just as PHO is a must-order at a Vietnamese restaurant!
Prior to making the stew, I pulled up 2 recipes: this one and this one. I wasn't sure which one to follow exactly, so I kind of mixed up the two by using both beef brisket and beef shank. I was afraid that the shank would come out tough because it was extremely hard cutting through it! Lesson learned - next time, have the butcher cut it up for you! I started off by washing off the gunk on the brisket and shank by soaking them in boiling water for a few minutes. I then stir-fried all the ingredients in the Chu Hou Sauce and transferred the entire batch into a slow-cooker, letting it cook for about 3-4 hours. Surprisingly, the brisket and shank both came out soft and the stew was really tasty. It was great topping it over some noodles. Sooo soothing to my tummy!
The great part was, the batch so huge we were able to have it for several meals. Too delish to get sick of too. =P