Haidilao-Style Braised Beef Cubes
Tender beef cubes braised in a savory, aromatic broth inspired by the famous appetizer from the popular Chinese hot pot chain. These melt-in-your-mouth beef pieces are perfect as a snack or side dish.
Story
These beef cubes became internet famous thanks to the legendary Chinese hot pot restaurant. The key is low-and-slow cooking until the meat is incredibly tender and soaked in that addictive savory-sweet braising liquid.
Ingredients
beef chuck or brisket
500g, cubed
cooking oil
3 tablespoons
ginger
4 slices
green onions
3 stalks, halved
Chinese braising spice packet
1 packet (or 2 star anise, 1 cinnamon stick, 3 cloves)
salt
1 teaspoon
chicken powder
1 teaspoon
cooking wine
2 tablespoons
light soy sauce
2 tablespoons
dark soy sauce
1 tablespoon (for color)
sugar
1 tablespoon
water
enough to cover beef
Instructions
1
Blanch the beef
Bring a pot of water to boil. Add beef cubes with ginger and green onions. Cook until beef changes color, about 3-4 minutes. Drain and rinse to remove impurities.
2
Prepare braising liquid
In a clean pot, combine water, cooking oil, soy sauces, salt, chicken powder, cooking wine, sugar, and braising spices. Bring to a boil, then let cool completely—this ensures tender meat.
3
Braise low and slow
Add the blanched beef to the cooled liquid. Bring to a gentle simmer over medium heat, then reduce to low. Cover and cook for 1.5 hours until beef is fork-tender.
4
Finish and serve
Turn off heat and let beef sit in the braising liquid for at least 30 minutes to absorb flavors. Serve warm or at room temperature, spooning some liquid over the top.
