Beef Brisket in Chu Hou Paste

Ingredients

450g beef brisket, cut into pieces
250g turnip, cut into pieces
2 stalks spring onion, sectioned
3 slices ginger
5 cups water

Sauce:
4 tablespoons Pat Chun Chu Hou Paste

Preparation

Stir-fry spring onions, ginger, Sauce and beef brisket in 2 tablespoons of oil.
Add water and bring to the boil. Cover and simmer for 1^1/2 hours over low heat.
Add turnip and continue to simmer for 1 hour or until tender.

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