Soy-Braised Beef Brisket — Shandong Braised Beef Brisket
Beef brisket slow-braised in soy, star anise, and Shaoxing wine until tender and deeply glazed.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 450g beef brisket into 5cm chunks. Slice 3 pieces fresh ginger, lightly crush 2 garlic cloves, mince 1 garlic clove separately. Halve 250g choy sum lengthways. Measure dark soy sauce 1.5 tbsp, light soy sauce 1 tbsp, Shaoxing wine 1.5 tbsp, rock sugar 15g, water 250ml, oyster sauce 1.5 tbsp, sesame oil 0.5 tsp. Have 400g cooked jasmine rice ready.
Blanch
Bring a pot of water to boil. Add brisket chunks, blanch 3 minutes until surface greyness clears. Drain, rinse under cold water, pat dry with paper towel.
Sear
Heat 0.5 tbsp oil in a medium casserole over medium-high heat. Add dried brisket, brown on all sides 4–5 minutes until deeply caramelised. Remove and set aside.
Bloom
Return casserole to medium-high heat. Add ginger slices, crushed garlic, 1.5 star anise, 0.5 cinnamon stick, 1 dried chilli. Stir 30 seconds until fragrant and toasted.
Braise
Add dark soy, light soy, Shaoxing wine, rock sugar, and water. Return brisket, bring to boil, skim foam for 1 minute. Reduce to lowest heat, cover, braise 80–90 minutes, turning every 30 minutes, until brisket yields easily to fork.
Reduce
Remove lid, increase heat to medium. Simmer 12–15 minutes, stirring occasionally, until sauce thickens to a glossy glaze coating the meat. While sauce reduces, boil salted water in a separate pot. Blanch choy sum 1–2 minutes until bright green and just tender. Drain well. Heat 0.5 tbsp oil in a pan, fry minced garlic 30 seconds, pour over greens with oyster sauce and sesame oil, toss to coat.
Plate
Divide steamed jasmine rice among bowls or plates. Top with braised beef brisket and glossy sauce. Arrange garlicked choy sum alongside. Serve immediately while piping hot.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.