Red-Braised Beef (Hong Shao Niu Rou)
Indulge in the ultimate comfort of Red-Braised Beef, where succulent beef chunks are slow-cooked to perfection in a glossy, deeply flavorful sauce. Tender beef absorbs layers of umami from soy sauce, aromatic spices like star anise and cinnamon, and a hint of sweetness, while carrots and onions add natural sweetness and texture. The long braising process breaks down the connective tissue, resulting in meat that melts in your mouth, paired with a sauce so rich it begs to be sopped up with rice or crusty bread. Perfect for family dinners or special occasions, this classic Chinese dish offers warmth, depth, and unforgettable taste.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Cutting board
- Sharp knife
- Skimmer (for skimming foam)
- Wooden spoon
- Strainer (optional, for clarifying broth)
Ingredients
- For the Beef
- 1.5 kg beef chuck or brisket cut into 5cm cubes
- 2 tbsp vegetable oil
- 3 tbsp sugar or rock sugar for traditional flavor
- 4 garlic cloves smashed
- 1- inch piece ginger sliced
- 2 scallions tied into a knot
- 2 star anise
- 1 cinnamon stick
- 2 dried chilies optional, for mild heat
- 1 bay leaf
- 1/2 cup Shaoxing wine or dry sherry
- 1/4 cup soy sauce
- 2 tbsp dark soy sauce for color
- 800 ml beef broth or water
- 2 large carrots peeled and cut into chunks
- 1 large onion cut into wedges
- For Garnish
- Chopped cilantro or scallions
- Sesame seeds optional
Instructions
- Blanch the Beef: Bring a large pot of water to boil. Add beef cubes and blanch for 3-4 minutes until impurities rise to the surface. Skim off foam, then drain beef and rinse under warm water. Pat dry with paper towels.
- Caramelize Sugar (Optional for Depth): Heat 1 tbsp oil in a Dutch oven over medium heat. Add sugar and cook, stirring constantly, until melted and amber-colored (3-4 minutes). Be careful not to burn. Add beef cubes and toss to coat in caramel for rich color (skip this step for a simpler version, using soy sauce for color instead).
- Sauté Aromatics: If not using caramel, heat remaining oil in the pot. Add garlic, ginger, scallion knot, star anise, cinnamon stick, dried chilies, and bay leaf. Sauté for 1-2 minutes until fragrant. Add beef and brown on all sides (5-6 minutes).
- Build the Braising Liquid: Pour in Shaoxing wine, soy sauce, and dark soy sauce. Stir to coat beef, then add beef broth (or water) until almost submerged. Bring to a boil, then cover and reduce heat to low. Simmer gently for 2-2.5 hours, stirring occasionally, until beef is tender but not falling apart.
- Add Vegetables: Add carrots and onions, pushing them into the broth. Cover and cook for an additional 30-40 minutes until vegetables are soft and broth is rich. Uncover, increase heat to medium-high, and simmer for 15-20 minutes to reduce the sauce to a thick, glossy consistency.
- Serve: Discard the scallion knot and whole spices. Garnish with cilantro or scallions and sesame seeds. Serve hot with steamed rice, noodles, or crusty bread to enjoy every drop of the luxurious sauce.
Notes
Meat Selection: Beef chuck or brisket work best for tenderness; avoid lean cuts that may become dry.
Time-Saving Tip: Use a pressure cooker to reduce braising time to 45-60 minutes after searing.
Customize the Heat: Add more dried chilies or a dash of chili bean paste (doubanjiang) for spicier versions.
Make Ahead: The flavor deepens overnight! Refrigerate and reheat gently, skimming any solidified fat before serving.
Vegetable Variations: Add potatoes, mushrooms, or bell peppers during the last 30 minutes for extra texture and nutrition.
Time-Saving Tip: Use a pressure cooker to reduce braising time to 45-60 minutes after searing.
Customize the Heat: Add more dried chilies or a dash of chili bean paste (doubanjiang) for spicier versions.
Make Ahead: The flavor deepens overnight! Refrigerate and reheat gently, skimming any solidified fat before serving.
Vegetable Variations: Add potatoes, mushrooms, or bell peppers during the last 30 minutes for extra texture and nutrition.
