The irony isn’t lost on me. For all its accolades of being “fast”, Hong Kong is home to Braised Beef Brisket, and its not-so-brisk preparation.
Even Chef Chu, Head Chef of Singapore’s Four Seasons London Chinese Restaurant catering, is making a conscious effort to be patient. Pouring himself a second cup of tea helps.
“Everyone loves ‘Ngau Lum'. Even Londoners are big fans.”
Earlier in the day, Chef Chu had chopped up the brisket. Garlic, ginger, star anise and orange peel were added as the brisket cubes were grilled.
Now, as we chat in the kitchen, the meat is being braised in an earthenware casserole. It’s an hour-long process, designed to tenderise the brisket and bring out its best flavours.
Everyone loves ‘Ngau Lum’,” says Chef Chu, referring to the dish’s affectionate term in Cantonese. “Even Londoners are big fans.” Having cut his teeth at Four Seasons’ flagship restaurant in London, Chef Chu knows a thing or two about charming customers by way of the palate.
Chef Chu checks the clock. It’s time to add beef tendons to the mix. On their own, beef briskets get too dry. But with the right amount of cooking, fat from the tendons will melt and keep the dish moist.
To perfect its flavours, Braised Beef Brisket will be stir-fried before it’s served.
The waiting resumes. Chef Chu pours me more tea. I’m suddenly reminded that the Cantonese are traditionally known to be hospitable. Perhaps this is why Chef Chu isn’t fussy about his own meals, but pores over every minute detail of a meal for his guests, just as he’s doing right now.
As we hit the one-hour mark, Chef Chu switches off the stove. The waiting is over. But to perfect its flavours, Braised Beef Brisket will be stir-fried before it’s served.
It’s show time. Shaking off the sluggishness, Chef Chu prepares to impress.
With a pop, the ferocious flame beneath the wok is ignited. Chef Chu heats up some vegetable oil. A handful of spring onion goes in first, before the Braised Beef Brisket.
The wok sizzles eagerly. The contents of the wok are left to simmer for a moment, before radish chunks are added. To soften the flesh and remove its bitter taste, the radish has been pre-poached.
Precise portions of soy sauce, oyster sauce, shaoxing wine and chu hou sauce join the fray. Chu hou sauce is often hailed as the “secret” to Braised Beef Brisket, but Chef Chu has a special fifth sauce to top off his creation.
With all the ingredients in place, Chef Chu tosses the wok skillfully to mix its contents. A rich aroma fills the kitchen.
I imagine a very warm reception when this aroma hits the buffet line. Every house party has its stars, and premium caterer Catersmith will delight both hosts and guests alike with Braised Beef Brisket. While Chef Chu empties the contents of the wok into a casserole, I fill a spoon with beef brisket and the accompanying gravy.
I’m no stranger to Braised Beef Brisket, but this creation feels oddly satisfying. As the tender meat falls apart in my mouth, I taste the rich, hearty goodness.
As the tender meat falls apart in my mouth, I taste the rich, hearty goodness.
No wonder they say, good things come to those who wait. Or might I add: Good things come to those, who know where to wait.
I’ll be home planning my next party via the Catersmith website.
