✅ Step 1: Ingredient List
Here are the main ingredients needed to make Braised Beef with Potatoes.
| 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 |
| Potato | 2-3 (approx. 400g) | 🥔 Peeled and cut into rolling chunks; soaked in water to prevent oxidation | |
| Vegetables | Carrot | 1 (approx. 150g) | Peeled and cut into rolling chunks (optional, adds fresh sweetness) |
| Onion | 1 (approx. 150g) | Cut into chunks or shredded | |
| Aromatics | Ginger | 20g (approx. 4-5 slices) | Sliced |
| Scallion | 1 (approx. 25g) | Cut into sections | |
| Garlic | 3-4 cloves (approx. 15g) | Smashed | |
| Star Anise | 2 (approx. 2g) | Enhances aroma | |
| Bay Leaves | 2-3 leaves (approx. 1g) | Enhances aroma | |
| Cinnamon Stick | 1 small piece (approx. 3g) | Enhances aroma | |
| Sichuan Peppercorns | A small pinch (approx. 1g) | Enhances aroma | |
| Other | Cooking Oil | 30ml | For stir-frying |
👨🍳 Step 2: Instructions
Making Braised Beef with Potatoes emphasizes the handling of the beef, stir-frying the aromatics, and slow simmering. 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.
- 🥔 Prepare the Vegetables:
- Peel the potatoes and cut into rolling chunks. Soak in clean water for 10 minutes to prevent oxidation and darkening.
- Peel the carrot and cut into rolling chunks. Cut the onion into chunks or shreds.
- 🔥 Caramelize Sugar (Optional, for color):
- Heat the wok, add a little cooking oil (approx. 10ml), then add rock sugar (approx. 20g). Heat over low heat until melted and turns an amber color (deep reddish-brown).
- Quickly add the blanched beef cubes to the wok. Stir-fry rapidly to coat each piece evenly with the caramelized sugar.
- 🍳 Stir-fry Aromatics & Beef:
- Add the remaining cooking oil to the wok. Add ginger slices, scallion sections, garlic cloves, star anise, bay leaves, cinnamon stick, and Sichuan peppercorns. Sauté until fragrant.
- Add the blanched (or sugar-coated) beef cubes and stir-fry evenly.
- Add light soy sauce (approx. 20g) and dark soy sauce (approx. 10g) and stir-fry to color.
- 🍲 Simmer (Patience is Key):
- Add enough boiling water (water level needs to completely submerge the beef and be slightly higher). 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.
- 🥕 Add Vegetables:
- When the beef is about 70-80% tender, add the potato chunks and carrot chunks.
- Continue to simmer over low heat for 20-30 minutes, until the potatoes and carrots are thoroughly cooked and flavorful.
- 🧂 Final Seasoning & Serving:
- Season with an appropriate amount of salt to taste (Note: It’s best to add salt at the end to prevent the beef from becoming tough).
- Optionally add a small amount of white pepper (approx. 1-2g) for flavor.
- Stir evenly and then serve.
🌟 Step 3: Seasoning Ratio & Nutrition Info
Precise seasoning ratios are key to the flavor of Braised Beef with Potatoes.
| Seasoning | Precise Amount (g) | Notes (Emoji & Description) |
|---|---|---|
| Cooking Wine | 10g | 🍶 Removes gaminess, adds aroma (for blanching) |
| Rock Sugar | 20g (optional) | For caramelizing; gives the beef a bright red color |
| Light Soy Sauce | 20g | Provides savory umami flavor |
| Dark Soy Sauce | 10g | Primarily for coloring |
| Table Salt | 5-8g | Provides base saltiness; adjust to taste at the end |
| White Pepper | 1-2g (optional) | Removes gaminess, adds aroma |
| Cooking Oil | 30g | For caramelizing sugar and sautéing 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). Choose yellow-fleshed potatoes; they withstand stewing better and are less likely to break down.
- Blanch Thoroughly to Remove Gaminess: Starting the beef in cold water for blanching more effectively removes blood and impurities, resulting in a purer broth flavor.
- Caramelize Sugar Cautiously: When caramelizing sugar, use low heat. Under-caramelized sugar won’t color well, over-caramelized sugar will taste bitter.
- Add Hot Water, Enough at Once: When simmering, 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 a Pressure Cooker: Using a pressure cooker can significantly shorten the simmering time; about 30-40 minutes can make the beef tender.
- 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.
- Enhance Flavor: According to preference, you can add 1-2 spoons of tomato paste or 1 spoon of fermented bean paste during simmering to add different layers of flavor.
