Ho Lam Beef Stew from Dobe & Andy
There are few things more comforting than a stew; Dobe & Andy’s Ho Lam Beef Stew is no exception!
Dobe & Andy is a hidden treasure in Chinatown. The concept here was inspired by the best BBQ you can find in Hong Kong! Named after the owners’ mother-in-law and father, this restaurant is a beautiful family story. Brothers Edmund, Eric and Edward are co-owners of the business with Webster Galman, who we also know from Garde Manger, September Surf, and Vin Papillon.
With no designated chef on site, the cooks work as a team to offer tasty dishes. Among their house specialties, we obviously find all the dishes cooked on the famous BBQ like the crispy pork roast and the sweet chicken. Dobe & Andy’s Ho Lam Beef Stew recipe comes from the brothers’ father and is a favourite of theirs. A simple, tasty, and above all comforting recipe.
The stew is quick to prepare, and then cooks for a few hours (which means your home is going to smell amazing). We recommend serving it with rice. Enjoy!
Ho Lam Beef Stew
Preparation: 15 minutes
Cooking: 120 minutes
- 1 kg beef brisket
- 150 g ginger
- 150 g garlic
- 330 g fermented tofu
- 230 g hoisin sauce
- 230 g ground beans
- 250 ml cooking wine
- 50 g sugar
- 10 g salt
- 10 g five-spice
- 50 g dark soy sauce
- Sear the meat until golden brown. Set aside.
- Sauté garlic and ginger until golden.
- Deglaze with cooking wine and add remaining ingredients.
- Add the beef and water (or stock if you like).
- Cook for 1.5 to 2 hours.
- Thicken with the mixture of cornstarch and water.
- Serve over white rice and enjoy.
While the true star of the show here is the stewed beef, the Rice Pot will make perfect rice that will come a close second! Cook delicious, fluffy, and fragrant rice effortlessly to serve along your main dishes.