A slight spin on something my uncle likes to make. Of course he usually makes a nice curry soup with the “braising” liquid however in his case its just a nice bodied beef broth. My version is a bit more of a braise and so I like to add some veggies with it since the liquid has a nice and salty flavor. Feel free to add whatever veggies you want or even save the liquid as the base for a nice and tasty soup!
Chinese braised beef
a sweet and savory alternative to your average beef roast
• 1/2 lb beef cut into 1 inch cubes
• 1/3 cup Chinese cooking wine or dry sherry
• 1/3 cup soy sauce
• 1 star anise
• 1 small bay Leaf
• 2 thin slices of ginger
• 3 peppercorns
• 1-2 tsp. Red chili flakes
• 1 piece rock sugar (small)
• 2/3 cup water
• 1 large Clove garlic smashed
• 1 scallion
• 2-3 bunches broccolette
- Heat a sauce pan or heavy pot and add some oil. Heat it until it begins to smoke a little then add in beef cooking each side until brown about 1 minute per side.
- Remove the beef from the bottom and add in garlic, anise, bay leaf and ginger, toasting for about a minute.
- Add in the rest of the ingredients plus the beef back into the pot and cook on high till it begins to boil
- Reduce heat to low and let simmer covered for about 1 1/2-2 hours adding water if it reduces too much
- After it’s done simmering remove the beef and add in the broccolette boiling it in high for about 5-10 minutes or until nice and tender
- Save the liquid to make a nice soup later and serve the broccolette without the juices!