Chinese Beef Stew Recipe
Beef brisket is a chinese classic dish that is the epitome of hearty comfort food. It is incredibly versatile and there are complexities to the levels of texture and flavor.
- Prep Time: 20
- Cook Time: 3 1/2 hours
- Total Time: 4 hours
- Yield: 4 1x
- Method: Braised
- Cuisine: Chinese
Ingredients
- 1 lb beef brisket
- 1 lb beef tendon (You can just use 2 lbs of beef brisket if you don’t enjoy tendon)
- 2 Star anise
- 1 Cinnamon
- ½ tbsp Schezuan Peppercorns
- ½ tbsp Fennel Seeds
- ¼ tsp Cloves
- 1 ½ tbsp Oyster sauce
- 1 tbsp Dark soy sauce
- 2 tbsp Light soy sauce
- 1 cube Fermented bean curd
- 1 ½ tbsp Chee Hou sauce
- 1 tbsp Rock sugar
- 1 sprig of Green onion
- 1 thumb size Ginger
- 1 qt Chicken broth
Instructions
- Rinse beef brisket with cold water. Heat a pot of water on medium heat. Once water boils, add in beef brisket and beef tendon. Add in sliced ginger, rice wine, and tie your green onion into a knot and add it into the pot. Boil beef brisket for 1 ½ hours.
- After 1 ½ hours, drain beef brisket. Slice beef brisket in 1 inch increments. Use pot to bring the pot of chicken broth to a boil. Use a cheesecloth to add in 5 spice seasonings; cloves, cinnamon, fennel seeds, star anise, sichuan peppercorns and tie a knot. Make sure dried seasonings won’t leak into pot. Add cheesecloth to pot.
- In a bowl, use a spoon to mash up fermented bean curd until its mixed into a sauce. Add oyster sauce, chou hou sauce, rock sugar, light and dark soy sauce, and mixed bean curd sauce to chicken broth.
- After broth boils, add in beef brisket and beef tendon. Turn the heat down to simmer with lid on the pot and boil for 1 ½ -2 hours until beef is tender.
- Serve beef brisket right away or freeze for future uses.
Keywords: Beef Brisket Stew Chinese Style