✅ Step 1: Ingredient List
Here are the main ingredients needed to make Braised Beef in Brown Sauce.
| Category | Ingredient | Quantity | Notes (Emoji & Description) |
|---|---|---|---|
| Main | Beef (Brisket or Shank) | 500g | 🐄 Brisket has a good fat-lean ratio for more flavor; beef shank has tendons for a good texture |
| Vegetables | Daikon Radish / Potato | 250g (optional) | 🥕 Peeled and cut into rolling chunks; adds a fresh sweetness |
| Aromatics | Ginger | 20g (approx. 4-5 slices) | Sliced |
| Scallion | 1 (approx. 25g) | Cut into sections | |
| Dried Chili Peppers | 3-5 (approx. 5g) | 🌶️ Enhances aroma and taste; reduce or omit if sensitive to heat | |
| Star Anise | 2 (approx. 2g) | Enhances aroma | |
| Cinnamon Stick | 1 small piece (approx. 3g) | Enhances aroma | |
| Bay Leaves | 2-3 leaves (approx. 1g) | Enhances aroma | |
| Sichuan Peppercorns | A small pinch (approx. 1g) | Enhances aroma | |
| Other | Cooking Oil | 30ml | For stir-frying |
👨🍳 Step 2: Instructions
Making Braised Beef in Brown Sauce emphasizes the handling of the beef, caramelizing the sugar for color, and slow simmering over low heat. Here are the core steps.
- 🐄 Prepare the Beef (Key Step):
- Cut the beef into 3-4 cm cubes. Soak in clean water for 30 minutes to remove blood.
- Place the beef in a pot with cold water. Add a few slices of ginger and cooking wine (approx. 10g). Bring to a boil over high heat, then skim off all the scum. Remove the beef and rinse with warm water. This step effectively removes gaminess and results in a purer broth flavor.
- 🔥 Caramelize the Sugar (Key Step, determines color):
- Heat the wok, add a little cooking oil (approx. 20ml), then add rock sugar (approx. 20g). Heat over low heat.
- Constantly stir with a ladle until the sugar completely melts, turns an amber color (deep reddish-brown), and dense bubbles form. Note: Heat control is crucial; under-caramelized sugar won’t color well, over-caramelized sugar will taste bitter.
- 🍳 Stir-fry Beef & Aromatics:
- Quickly add the blanched beef cubes to the wok. Stir-fry rapidly to coat each piece evenly with the caramelized sugar.
- Add all the aromatics: ginger slices, scallion sections, star anise, cinnamon stick, bay leaves, Sichuan peppercorns, and dried chilies. Stir-fry until fragrant.
- 🧂 Seasoning:
- Drizzle cooking wine (approx. 15g) around the edge of the wok to release its aroma. Then add light soy sauce (approx. 20g) for umami and dark soy sauce (approx. 10g) primarily for color. Stir-fry evenly.
- 🍲 Stewing (Patience is Key):
- Add enough boiling water to completely submerge the beef. Remember to add boiling water; adding cold water will cause the beef to contract and become tough.
- Bring to a boil over high heat, then reduce to low heat, cover, and simmer gently for 1 to 1.5 hours, until the beef is tender and flavorful. Using a pressure cooker can reduce this time to about 30-40 minutes.
- (Optional) When the beef is about 70% tender, add the prepared daikon radish or potato chunks and simmer together.
- ✨ Reduce Sauce & Serve:
- Once the beef is completely tender, season with an appropriate amount of salt (approx. 3-5g) to taste. Turn the heat to high to reduce the sauce.
- Reduce the sauce until it’s thick and coats the beef. Serve, optionally garnished with chopped scallions or cilantro.
🌟 Step 3: Seasoning Ratio & Nutrition Info
Precise seasoning ratios are key to the flavor of Braised Beef in Brown Sauce, especially the caramelized sugar and soy sauce combination.
| Seasoning | Precise Amount (g) | Notes (Emoji & Description) |
|---|---|---|
| Rock Sugar | 20g | For caramelizing; determines the dish’s red sheen |
| Cooking Wine | 25g | 🍶 Removes gaminess, adds aroma (10g for blanching + 15g for stewing) |
| Light Soy Sauce | 20g | Provides savory umami flavor |
| Dark Soy Sauce | 10g | Primarily for coloring |
| Table Salt | 3-5g | Provides base saltiness; adjust to taste at the end |
| Cooking Oil | 30g | For caramelizing sugar and stir-frying aromatics |
💡 Chef’s Tips (TIPS)
- Choosing Ingredients is Fundamental: Select beef brisket (good fat-lean ratio, more flavorful) or beef shank (with tendons, good texture).
- Blanch in Cold Water: Starting the beef in cold water for blanching more effectively removes blood and impurities, resulting in a purer broth flavor.
- Caramelizing Sugar is the Soul: Slowly caramelizing the sugar over low heat is the key to the dish’s bright red color. Avoid high heat to prevent burning and bitterness.
- Add Hot Water, Enough at Once: When stewing, be sure to add boiling water, and add enough water at one time. Try not to add water midway to avoid affecting the meat’s texture and the broth’s flavor.
- Smart Use of Hawthorn: Adding 1-2 pieces of dried hawthorn (optional) while stewing can help tenderize the beef faster.
- Salt at the End: Always add salt at the end. Adding salt too early can cause the proteins in the beef to coagulate, making it difficult to tenderize and potentially resulting in tough meat.
