Red Braised Beef
A classic Chinese comfort dish featuring tender, melt-in-your-mouth beef slowly braised in a rich, glossy sauce with caramelized sugar, soy, and warm spices.
Story
This timeless dish transforms tough cuts of beef into something extraordinary through the art of slow braising. The caramelized sugar creates that signature deep amber color and slightly sweet undertones that balance perfectly with the savory soy sauce.
Ingredients
Beef chuck or brisket, cubed
500g
Canola or vegetable oil
3 tablespoons
Rock sugar or brown sugar
40g
Light soy sauce
4 tablespoons
Dark soy sauce
1 tablespoon
Shaoxing cooking wine
3 tablespoons
Ginger, thickly sliced
4 pieces
Green onions, white part only
3 stalks
Star anise
3 pieces
Cinnamon stick
1 small piece
Bay leaves
2 leaves
Water or beef broth
Enough to cover beef
Salt to taste
as needed
Instructions
1
Blanch the beef
Cut beef into 4cm cubes. Place in a pot with cold water, add ginger slices and 1 tablespoon cooking wine. Bring to a boil over high heat, then drain and rinse the beef. Pat dry with paper towels. This removes impurities and ensures clean flavor.
2
Caramelize the sugar
Heat oil in a heavy-bottomed pot over medium heat. Add the sugar and stir continuously until it melts and turns a deep amber color, about 5 minutes. Watch carefully to prevent burning—it should smell fragrant, not burnt.
3
Sear the beef
Quickly add the blanched beef cubes to the caramelized sugar. Stir to coat evenly. The sugar will harden initially but will dissolve as you add liquid. Cook for 2-3 minutes until beef is lightly browned.
4
Add seasonings and liquid
Pour in the remaining cooking wine, light soy sauce, and dark soy sauce. Stir to combine. Add star anise, cinnamon, bay leaves, and green onion whites. Pour in enough water or broth to completely cover the beef by about 2cm.
5
Braise until tender
Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until beef is fork-tender and sauce has thickened. Add more water if needed during cooking.
6
Finish and serve
Remove from heat. Taste and adjust salt if needed. The sauce should be glossy and coat a spoon. Serve hot over steamed rice, garnished with green onion tops.
