Classic Chinese Soy-Braised Beef
Tender beef slow-cooked in a savory soy sauce aromatics blend, then chilled overnight for deep flavor infusion.
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This traditional method relies on low heat and patience. By chilling the beef in the cooking liquid overnight, the meat becomes incredibly firm for slicing and absorbs the maximum amount of spice.
Ingredients
Beef shank or brisket
1 kg
Soy sauce
1/2 cup
Cooking wine (Shaoxing)
3 tbsp
Rock sugar
30 g
Star anise
2 whole
Sichuan peppercorns
1 tsp
Cinnamon stick
1 small piece
Scallion knots
2
Ginger slices
5
Instructions
1
Prepare the Meat
Rinse the beef thoroughly under cold water to remove any bone fragments. Pat the meat dry with paper towels.
2
Blanch the Beef
Place the beef in a large pot and cover with cold water. Bring to the boil over high heat, then skim off any grey foam that rises to the surface. Drain the beef and discard the water.
3
Braise
Return the beef to the pot and add fresh cold water to cover. Add the ginger, scallions, star anise, cinnamon, Sichuan peppercorns, cooking wine, soy sauce, and rock sugar. Bring to a boil, then reduce heat to low. Cover and simmer gently for about 2 hours, or until the beef is fork-tender.
4
Chill and Infuse
Turn off the heat and allow the beef to cool completely in the cooking liquid. Once cool, transfer the pot to the refrigerator and let it soak for at least 12 hours to let the flavors penetrate deeply.
5
Slice and Serve
Remove the beef from the liquid. Slice thinly against the grain and arrange on a serving plate. Serve cold as an appetizer or side dish.
