Best 2 Chinese Braised Beef Brisket Recipes

Chinese braised beef brisket is a classic dish that has been enjoyed for centuries. It is made with beef brisket that is slowly braised in a flavorful sauce. The brisket is typically cooked until it is fall-apart tender and the sauce is rich and flavorful. This dish is often served with rice or noodles and is a popular choice for special occasions.

Here are our top 2 tried and tested recipes!

CHINESE BRAISED BEEF WITH GINGER

Chinese braised beef with ginger image

Slow cooking beef shin or brisket in Asian aromatic spices gives a melt-in-the-mouth main course that's delicious with steamed rice and crisp stir-fried vegetables

Provided by Good Food team

Categories Dinner

Time 3h35m

Number Of Ingredients 17

Ingredients

2 - 3 tbsp vegetable or sunflower oil
1 ¼kg beef shin or brisket , cut into very large chunks
2 onions
50g ginger
3 garlic cloves
small bunch coriander
2 tsp Chinese five-spice powder
6 whole star anise
1 tsp black peppercorn
100g dark brown muscovado sugar
50ml light soy sauce
50ml dark soy sauce
2 tbsp tomato purée
beef stock
thumb-sized chunk ginger , shredded into matchsticks
1 tbsp vegetable or sunflower oil
cooked jasmine rice

Steps:

Heat a little of the oil in a large flameproof dish. Add the beef chunks, in batches, and fry until browned. When each batch is browned, transfer the beef to another dish. Very roughly chop the onions, ginger, garlic and coriander stalks. Put in a food processor and whizz to a paste.
Wipe any oil out of the dish you browned the beef in. Add the paste with a good splash of water and gently fry, scraping up any beef bits, until the paste is fragrant and softened (add more water if the paste sticks). Stir in the five-spice, star anise and peppercorns, cook for 1 min, then add the sugar, soy sauces and tomato purée. Return the beef and any juices to the dish, then stir in enough stock to just about cover. Bring to a gentle simmer. Heat oven to 160C/140C fan/gas 3. Cover the dish, put in the oven and cook for 21⁄2 hrs until the beef is really tender.
Lift the beef out of the sauce into a dish, to keep warm. Boil the sauce until reduced by about half and thickened. Meanwhile, fry the ginger in the oil until golden and crispy. Return the beef to the sauce. serve the beef spooned over rice and scattered with the crispy ginger.

Nutrition Facts : Calories 405 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 51 grams protein, Sodium 3.96 milligram of sodium

CHINESE-STYLE BRAISED BEEF ONE-POT

Chinese-style braised beef one-pot image

Great for casual entertaining, when you fancy a warming beef stew but with some more vibrant flavours

Provided by Jane Hornby

Categories Dinner, Main course

Time 2h40m

Number Of Ingredients 14

Ingredients

3-4 tbsp olive oil
6 garlic cloves, thinly sliced
good thumb-size piece fresh root ginger, peeled and shredded
1 bunch spring onions, sliced
1 red chilli, deseeded and thinly sliced
1 ½kg braising beef, cut into large pieces (we used ox cheek)
2 tbsp plain flour, well seasoned
1 tsp Chinese five-spice powder
2 star anise (optional)
2 tsp light muscovado sugar (or use whatever you've got)
3 tbsp Chinese cooking wine or dry sherry
3 tbsp dark soy sauce, plus more to serve
500ml beef stock (we used Knorr Touch of Taste)
steamed bok choi and steamed basmati rice, to serve

Steps:

Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Tip onto a plate. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly.
Add the five-spice and star anise (if using) to the pan, tip in the gingery mix, then fry for 1 min until the spices are fragrant. Add the sugar, then the beef and stir until combined. Keep the heat high, then splash in the wine or sherry, scraping up any meaty bits. Heat oven to 150C/fan 130C/gas 2.
Pour in the soy and stock (it won't cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through. The meat should be very soft, and any sinewy bits should have melted away. Season with more soy. This can now be chilled and frozen for up to 1 month.
Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.

Nutrition Facts : Calories 513 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Protein 54 grams protein, Sodium 2.39 milligram of sodium

Tips for Making Chinese Braised Beef Brisket:

Choose the right cut of beef: Brisket is a tough cut of meat, but it becomes incredibly tender when braised. Look for a brisket that is well-marbled with fat, as this will help to keep the meat moist during cooking.
Brown the beef before braising: Browning the beef before braising helps to develop its flavor and create a rich, flavorful sauce. Be sure to brown the beef in a hot pan over medium-high heat.
Use a variety of spices and aromatics: Chinese braised beef brisket is typically flavored with a variety of spices and aromatics, such as star anise, cinnamon, cloves, ginger, and garlic. These spices add depth and complexity to the flavor of the dish.
Braise the beef for a long time: Brisket is a tough cut of meat, so it needs to be braised for a long time in order to become tender. Braise the beef for at least 2 hours, or until it is fall-apart tender.
Serve the beef with rice or noodles: Chinese braised beef brisket is typically served with rice or noodles. The rice or noodles help to soak up the delicious sauce from the beef.

Conclusion:

Chinese braised beef brisket is a delicious and flavorful dish that is perfect for a special occasion. The beef is incredibly tender and the sauce is rich and flavorful. With a little time and effort, you can make this dish at home and impress your family and friends.