Braised Beef Brisket with Potatoes and Carrots
Tender beef brisket slowly braised with chunky potatoes and sweet carrots in a rich, savory sauce. A comforting classic that fills the kitchen with incredible aroma.
Story
This home-style Chinese braise gets better as it sits—make a big batch and enjoy the leftovers the next day.
Ingredients
beef brisket
500g, cut into 4cm cubes
potatoes
3 medium, peeled and cut into large chunks
carrots
2 large, peeled and cut into thick rounds
ginger
4 slices
star anise
3 whole
soy sauce
3 tablespoons
rock sugar or brown sugar
2 tablespoons
cooking wine
2 tablespoons
vegetable oil
2 tablespoons
salt
to taste
water
enough to cover ingredients
Instructions
1
Prep the beef
Cut beef into large cubes. Bring a pot of water to boil, add beef, and cook for 3-4 minutes until you see gray foam forming on top. Drain and rinse beef under warm water to remove impurities.
2
Sear and build flavor
Heat oil in a heavy pot over medium-high heat. Add sugar and let it melt into a golden caramel. Add beef and stir-fry until nicely browned. Pour in cooking wine and soy sauce, then add ginger and star anise. Give everything a good toss.
3
Braise low and slow
Add enough hot water to just cover the beef. Bring to a gentle boil, then reduce heat to low, cover, and let simmer for about 1 hour until beef is nearly tender.
4
Add vegetables
Add potatoes and carrots to the pot. Continue braising, covered, for another 25-30 minutes until vegetables are soft and sauce has thickened. Stir occasionally to prevent sticking.
5
Finish and serve
Taste and adjust seasoning with salt. The sauce should be thick and glossy, coating the meat and vegetables. Serve hot over steamed rice.
