Five-Spice Braised Beef
Tender, aromatic beef braised in a rich soy-based sauce with warm Chinese spices. This classic dish features melt-in-your-mouth meat with a beautiful glossy coating.
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This comforting braised beef dish is perfect for family dinners or meal prep. The long, slow cooking transforms tough beef cuts into something incredibly tender.
Ingredients
beef shank or chuck
2 lbs (900g), cut into large chunks
soy sauce
1/2 cup
dark soy sauce
2 tablespoons
rock sugar or brown sugar
3 tablespoons
Chinese five-spice powder
1 teaspoon
star anise
4 pieces
cinnamon stick
1 small piece
Sichuan peppercorns
1/2 teaspoon
garlic
4 cloves, smashed
fresh ginger
3 slices
green onion
2 stalks
cooking wine
3 tablespoons
vegetable oil
2 tablespoons
water
enough to cover beef
Instructions
1
Soak the beef
Cut beef into chunky pieces about 2-3 inches thick. Place in a large bowl and cover with cold water. Let soak for 2 hours, changing the water halfway through. This draws out excess blood and ensures clean, clear broth.
2
Sear the beef
Drain and pat the beef completely dry. Heat oil in a heavy pot over high heat. Add beef pieces and sear until nicely browned on all sides. Remove and set aside.
3
Build the aromatics
In the same pot, add a little more oil if needed. Sauté ginger, garlic, and green onions until fragrant. Add star anise, cinnamon, and Sichuan peppercorns, stirring for 30 seconds until aromatic.
4
Braise low and slow
Return beef to the pot. Add both soy sauces, sugar, cooking wine, and five-spice powder. Pour in enough water to just cover the meat. Bring to a boil, then reduce to a gentle simmer.
5
Finish cooking
Cover and cook for 1.5 to 2 hours, stirring occasionally, until beef is fork-tender. The sauce should thicken into a glossy glaze. Adjust seasoning to taste.
6
Rest and serve
Let the beef rest in the sauce for 30 minutes. Slice against the grain and serve warm, drizzled with extra sauce or cold as an appetizer.
