Thursday 11 November 2010


A very classic Chinese style of stewing meat is braising in a sauce flavoured with aromatics such as star anise, garlic and ginger. Soy sauce and wine is added to the liquid, which makes the cooked meat reddish in colour. Some restaurants have their prized "vintage" sauce in which they braise their meats over and over again, making the sauce rich and concentrated in flavour. The same braising method can also be used for lamb, pork or duck. Red braised beef may be eaten with rice, or noodles in soup. 

If serving with noodles, you will need really good beefstock and fresh wonton noodles. Boil the noodles and portion into individual bowls. Pour beef stock and top with the braised beef (sliced thinly) spring onions rounds, your choice of vegetables and some of the braising sauce. If serving with rice, just top with spring onions. 


500 gms. beef brisket or flank, cut into 3cm. x 3cm. cubes
3 cloves of garlic, sliced
2cm. x 2cm. piece of ginger, sliced
1 small cinnamon stick
2 segments of star anise
1 tbsp. light soy sauce
1 tbsp. dark soy sauce
1/4 c. dry sherry or Chinese wine
1 tbsp. brown sugar
1 1/2 c. water
2 tbsps. of oil


Stir fry the garlic, ginger, cinnamon stick and star anise in the oil for 1 minute. Add the beef cubes and stir fry on high heat until browned. 

Add the soy sauces, sugar, sherry or wine and water. Bring to a boil, then simmer until tender ( about 1 1/2 hours). You can also transfer the dish into a pressure cooker and simmer for  15 minutes. 

When the beef is tender, check the sauce for seasoning. Reduce the sauce if there is too much liquid or add a bit more water if too dry. It's done. Enjoy!

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