Entree: China – 红烧牛肉 ➤ Hóng shāo niúròu (Red-Braised Beef)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 1/2 lb (1.13 kg) beef chuck, cut into 1–1.5 inch cubes
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (45 g) rock sugar or brown sugar
- 1/3 cup (80 ml) light soy sauce
- 2 tbsp (30 ml) dark soy sauce
- 1/4 cup (60 ml) Shaoxing wine (or dry sherry)
- 3 cups (720 ml) water or enough to cover beef
- 1 thumb-size piece ginger, sliced (about 1 oz / 28 g)
- 3 scallions, cut into 2-inch lengths (white and green portions separated)
- 2 star anise
- 1 small cinnamon stick
- 2 bay leaves
- 3 cloves garlic, smashed
- 1 tsp (5 g) Sichuan peppercorns (optional)
- 1 tsp (6 g) kosher salt, or to taste
- 2 tbsp (30 ml) vegetable oil (for finishing, optional)

Instructions

1. Blanch beef cubes in boiling water 2–3 minutes to remove scum; drain and rinse. Heat 2 tbsp (30 ml) oil in a heavy pot or wok over medium heat. Add sugar and melt until it caramelizes to a deep amber color; immediately add the blanched beef and stir to coat in the caramel.
2. Add ginger, the white parts of the scallions, garlic, star anise, cinnamon stick, bay leaves, and Sichuan peppercorns; stir 1 minute. Pour in light and dark soy sauces and Shaoxing wine, then add enough water to nearly cover the beef. Bring to a simmer.
3. Cover and braise over low simmer (or in a 300°F / 150°C oven) until beef is very tender, about 1 1/2–2 hours. Check occasionally and add a little water if liquid falls too low.
4. Remove lid, increase heat, and reduce sauce until glossy and slightly thickened. Adjust seasoning with salt. Stir in the green parts of the scallions just before serving. Serve hot with steamed rice.