Q: What cut of beef is best for this recipe?
A: Beef brisket (牛腩) is ideal for its tenderness and flavor.
Q: Can I use a different sweetener instead of white sugar?
A: Yes, alternatives like brown sugar can be used, but it may slightly alter the taste.
Q: How important is it to blanch the beef before braising?
A: Blanching helps remove impurities and ensures a cleaner broth.
Q: Is it necessary to caramelize sugar for this recipe?
A: Yes, caramelizing sugar adds a rich color and enhances the dish’s flavor.
Q: What can be served with Braised Beef Brisket?
A: It pairs well with noodles or rice.
Braised Beef Brisket in Chinese Style
Notes
Ingredients:
- Beef brisket: 3 pounds
- Green onion: 1 stalk
- Light soy sauce: 1 tablespoon
- Cooking wine: 1 tablespoon
- White sugar: 1 large tablespoon
- Dark soy sauce: 1/2 tablespoon
- Ginger: 10 slices
- Sichuan peppercorns: 20
- Star anise: 3 pieces
- Dried hawthorn: 10 grams
- Salt: 2 tablespoons
- Cut the beef brisket into large chunks.
- Wash with warm water and soak in cold water for an hour.
- In a pot of cold water, add beef, green onion, ginger, and cooking wine. Bring to a boil on high heat.
- After boiling for two minutes, remove the beef and rinse with warm water.
- In a wok, heat a large spoonful of white sugar until it caramelizes.
- Add the beef and stir-fry until evenly colored.
- Add half a spoonful of dark soy sauce and stir well.
- Add enough boiling water to cover the beef.
- Add green onion, ginger, Sichuan peppercorns, star anise, and dried hawthorn.
- Season with two tablespoons of salt.
- Bring to a boil on high heat, then simmer on low heat for 2 hours.
- Your Braised Beef Brisket is ready to be served with noodles or rice!
- High in Protein
- Source of Iron
- Contains Collagen
- Calories: Moderate (varies based on serving size and accompaniments)
- Carbohydrates: Low
