Chinese Brined Beef (盐水牛肉)
Tender, aromatic beef gently simmered in a fragrant salt-brine with Sichuan peppercorns, star anise, and warming spices. The result is succulent, aromatic beef that can be sliced thin and enjoyed on its own or added to salads and noodles.
Story
This classic Chinese cold dish features beef slowly braised in a gently spiced salt brine. The meat becomes incredibly tender and absorbs all the wonderful aromatics. White atractylodes (bai zhi) adds a subtle aromatic note, though you can omit if unavailable.
Ingredients
beef leg or shank
360g, cut into large pieces
salt
3 tablespoons
Sichuan peppercorns
1 teaspoon
star anise
3 whole pods
green onions
3 stalks, trimmed
white atractylodes (bai zhi)
2 slices (optional)
bay leaves
2 leaves
ginger
4 slices
water
enough to cover beef
Instructions
1
Toast the aromatics
Heat a dry pan over medium heat. Add salt, Sichuan peppercorns, and star anise. Stir gently until the salt becomes lightly golden and fragrant, about 3 minutes. This step brings out the oils and deepens the flavor.
2
Prepare the brine
Transfer the toasted spices to a large pot. Add ginger slices, green onions, bay leaves, and white atractylodes if using. Pour in enough cold water to generously cover the beef pieces. Bring to a gentle simmer over medium-high heat.
3
Braise the beef
Add the beef to the pot. Once the liquid returns to a gentle simmer, reduce the heat to low. Let the beef cook undisturbed for about 1.5 hours until completely tender when pierced with a fork. Skim any foam that rises to the surface.
4
Cool and slice
Remove the beef from the brine and let it cool completely. For the best texture, wrap tightly and refrigerate until cold, then slice thinly against the grain. Serve drizzled with a little of the cooking liquid or enjoyed as is.
