Chinese Beef Stew
Chunks of beef slowly braised in an authentic Chinese manner. Nearly any tough cut of beef can be made magically tender and flavorful with this technique.
Ingredients
| 3 | pounds |
beef brisket
or stew beef |
|
| 4 | tablespoons |
peanut oil
|
|
| Sauce | |||
| 3 | tablespoons |
hoisin sauce
|
|
| 4 | tablespoons |
shaoxing wine
or sherry, dry |
* |
| 4 | tablespoons |
soy sauce, tamari
thin |
|
| 1 | tablespoon |
garlic
minced |
|
| 1 |
star anise
whole |
* | |
| 1 | teaspoon |
sichuan peppercorns
roasted and crushed, sub black peppercorns if unavailable |
* |
| 1 | teaspoon |
chinese five spice powder
|
* |
| 2 | teaspoons |
sugar
|
|
| 6 | cups |
water
|
|
| 1 ½ |
daikon (chinese icicle radish)
roll cut or turnips |
* | |
Directions
Tough beef is most flavorful, but you must simmer it gently for several hours to soften the sinewy muscle.
Slow braising also encourages an exchange of flavors between the meat and the tangy sauce, enhancing both.
Chinese radish adds just the right bite, much as turnips would in a Western stew.
In effect, this is Chinese beef stew.
Game meats or goat meat may be substituted for the beef for a delicious and unusual variation.
Oxtails can also be braised in this manner or even veal shanks.
Almost any cut of meat or organ that requires extensive cooking does well if braised.
The flavor-packed sauce keeps the meat flavorful throughout.
Turnips or carrots may be substituted for the Chinese radish, and chestnuts have a strong, sweet taste that holds up well to braising.
Make a diagonal slice, roll daikon ¼ turn and slice again.
Continue rolling and cutting until done.
The preferred cut is brisket of beef, a boneless piece of tough meat from the underside of the steer, because of its rich, gelatinous texture when cooked.
It is sold in Chinese meat markets as Chinese stew beef.
Any tough beef cut can be used, such as boneless chuck and bottom round.
Trim away the outer layers of fat.
Cut the meat into 1½ inch strips. Cut the strips into cubes.
Brown the meat on all sides in a wok over a high flame in 3 tablespoons of oil, Set it aside.
Add the remaining sauce ingredients. Bring them to a boil.
Add the beef to the sauce, reduce the heat to a simmer, cover the wok, and braise the beef for 2 hours. After 1½ hours, add the roll-cut radish.
Cook for 30 minutes more, until both the beef and radish are tender.
Serve the stew immediately.
vancouver bc
almost 9 years ago
yummy!!!!! my family love it thank you for the recipe!!!!
i add in carrots, onion, 1 tsp cloves and 1 tsp whole pepper as well.
Liverpool, United States
over 8 years ago
Fantastic recipe! We added a little more sugar, we thought it brought out more of the flavors. We also made a giant pot which was perfect to make and then freeze so we could have it throughout a few months.
-Thank you!
Vallejo, California
over 7 years ago
Made it in a crock pot, cooked for 8 hours! Came out great! I would probably reduce the amount of water by a cup or so to get a thicker sauce next time. Also added carrots and substituted the shaoxing wine for saki.
over 7 years ago
This is fantastically great. I hope I can do it again next time.
Jakarta, Indonesia
almost 7 years ago
It looks great, and the recipe seems to be easily followed. For sure I will try it someday. Thanks for sharing.
West Coast, Sweden
over 6 years ago
Awesome dish that took me back to Chongqing old days, this recipe is a keeper! Great stew to add cauliflower, broccoli, carrots or boil these aside and serve separately to the dish ( like in China ), and of course rise!