Chinese Red-Braised Beef (Hong Shao Niu Rou)

By Culiora

A rich and deeply aromatic Chinese beef chuck stew, slow-cooked until meltingly tender in a sauce of soy sauce, Shaoxing rice wine, and warm spices like star anise and cinnamon. The meat's natural gelatin melts into the broth, creating a rich, glossy sauce that pairs perfectly with freshly steamed rice.

• Servings: 4
• Prep time: 20 min
• Cook time: 120 min
• Total time: 140 min

Ingredients

• 900 g beef chuck, cut into 3-4 cm cubes
• 2 tbsp cooking oil
• 30 g fresh ginger, thinly sliced
• 4 cloves garlic cloves, crushed
• 3 stalks scallions, cut into 5 cm lengths (reserve some greens for garnish)
• 3 whole star anise
• 1 whole cinnamon stick
• 2 whole bay leaves
• 1 whole dried red chili (optional, for mild heat)
• 1 pod black cardamom pod (tsao-ko, optional)
• 2 tbsp rock sugar (or brown sugar or granulated sugar)
• 3 tbsp Shaoxing rice wine (Chinese cooking wine)
• 3 tbsp light soy sauce
• 1.5 tbsp dark soy sauce
• 7 dl water (or unsalted beef stock)

Instructions

1. Place the cubed beef chuck in a spacious pot and cover generously with cold water. Bring to a boil over medium-high heat and simmer for 3-4 minutes to allow impurities and foam to rise to the surface.
2. Drain the beef in a colander and rinse thoroughly with lukewarm water. Allow the meat to drain well.
3. Heat 1 tbsp of cooking oil together with the rock sugar in a Dutch oven or heavy-bottomed pot over medium-low heat. Stir gently until the sugar has melted and turned into an amber caramel.
4. Immediately add the beef and stir to coat all pieces in the golden caramel, about 1-2 minutes.
5. Drizzle in the remaining 1 tbsp of cooking oil and add the ginger, crushed garlic, and scallions. Stir-fry for 2 minutes until fragrant.
6. Pour in the Shaoxing rice wine, light soy sauce, and dark soy sauce. Stir and simmer for 1 minute to infuse the meat with flavor.
7. Add the star anise, cinnamon stick, bay leaves, and the dried chili and black cardamom (if using). Pour in 7 dl of water so the meat is just submerged. Bring to a boil.
8. Reduce the heat to low, cover with a tight-fitting lid, and simmer gently for about 90-100 minutes, until the meat is completely tender and yields easily to a fork. Stir occasionally to ensure it does not boil dry.
9. Remove the lid, increase the heat to medium-high, and let the sauce reduce uncovered for about 10-15 minutes until it thickens slightly and becomes glossy. Taste and adjust seasoning with a little more light soy sauce if desired.
10. Garnish with thinly sliced scallion greens and serve piping hot with jasmine rice and steamed pak choi.