Beef Brisket in Chu Hou Paste (Serves 4)
450g Beef Brisket, cut into pieces
250g Turnip, cut into pieces
2 Stalks Spring Onion, sectioned
3 Slices Ginger
5 cups Water
2 tsp Cooking Oil
4 tbsp Pat Chun Chu Hou Paste
1. Stir-fry spring onions, ginger, Sauce and beef brisket in oil.
2. Add water and bring to the boil. Cover and simmer for 1½ hours over low heat.
3. Add turnip and continue to simmer for 1 hour or until tender.