Braised Beef (Chinese style)

Introduction

This dish is a classic Chinese home-cooked recipe that's perfect for pairing with rice, noodles, or even soft bread. While the preparation is simple, it requires slow cooking to bring out the rich flavors, taking about 1-2 hours. The result is tender, flavorful beef that's sure to impress!

Recipe Information

• Servings: 3-4 people

• Prep time: 15 minutes

• Cook time: 1-2 hours

Ingredients

• 500g beef short ribs (牛肋条) / beef shank (牛腱子肉)

• Onions (葱) / ginger (姜) /garlic (蒜)

• 2 star anise (八角) / 1 cinnamon stick (桂皮) /4 bay leaves (香叶) / Sichuan paper (花椒)

• 15-20 g rock sugar or normal sugar (冰糖/糖)

• Light soy sauce (生抽) / dark soy sauce (老抽) / oyster sauce (蚝油) / salt (盐)

Extra flavor

• 2 spoons of fermented soybean paste (optional 黄豆酱)

• 1-2 dried chilies or fresh spicy chill (optional, 干辣椒) for mild spice

• Fresh coriander (optional, 香菜)

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Instructions

1. Prepare the beef:

2. Blanch the beef:

   • In a large pot of boiling water, boil the beef starting from cold water in the pot, with the addition of 2-3 slide of ginder, half onion, and 10 ml of Liquor (optional) to remove impurities such as blood and any scum that floats to the surface.

   • Constantly remove any floating substance on the surface and add 3 times of cold water to prevent water from boiling.

   • Rinse the beef and shank under warm water. Cut into large chunks (about 3-4 cm each).

3. Sauté the aromatics:

   • Heat a small amount of oil in a large pot over medium/high heat. Add the chopped onions, ginger slices, peeled garlic, 2 star anise, 1 cinnamon stick, 4 bay leaves, 10-15 Sichuan paper (花椒), and 1-2 dried chilies (optional for mild spice). Stir-fry for 2-3 minutes until fragrant.

4. Add the beef:

   • Add the blanched beef chunks into the pot and stir to coat with the aromatics for 2-3 minutes.

   • Add boiled or warm water to the pot to cover all the meat.

5. Add sauces and seasoning:

   • Pour in the light soy sauce and oyster sauce with a rough ratio of 3:1, 15-20 g rock sugar, some dark soy sauce to adjust the color to what you like, and 2 spoons of fermented soybean paste (optional).

   • Taste the soup and adjust the favor to what you like with salt, light soy sauce, and a bit of sugar.

6. Add sugar and water:

   • Add the rock sugar (or brown sugar) and enough water to cover the beef. Bring to a boil, then reduce the heat to low.

7. Simmer:

   • Once the soup is boiling, reduce the heat to medium/low heat.

   • Cover the pot with a lid and simmer on low heat for around 1.5 hours, or until the beef is tender. If you're using a pressure cooker, cook for about 35-40 minutes.

   • Carrot and/or potato pieces can be added 30-40 minutes before finishing (optional)

8. Final seasoning:

   • Once the beef is tender, taste the broth and adjust the seasoning with salt if needed. Let the sauce thicken slightly over medium heat if it’s too watery.

9. Serve:

   • Garnish with fresh chopped spring onion/coriander before serving. Enjoy the braised beef with rice, noodles, or even pita-like bread.

Tips and Variations

• For a richer flavor, you can let the dish sit overnight in the fridge and reheat it the next day.

• Feel free to adjust the amount of dried chilies if you prefer more spice, or omit them altogether for a milder taste.

• This dish also freezes well, so you can make a larger batch and store portions for later meals (carrot and potato is not so recommended in this case).