Braised Beef Stew (Hong Shao Niu Rou)

Prep time: 20 minutes

Cook time: 2 hours

Total time: 2 hours 20 minutes

Servings: 6 servings

Country of Origin

China (Taiwanese / Sichuan Diaspora Influence)

Description

A magnificent, slow-cooked red-braised stew. Chunks of gelatinous beef shank or rich brisket are simmered over several hours in a deeply savory soy broth infused with aromatic rock sugar, spicy bean paste, ginger, and star anise, alongside meltingly tender pieces of sweet daikon radish and carrots.

Presentation & How It's Eaten

Served in deep bowls, with the beef looking beautifully glazed and dark mahogany brown. It can be enjoyed as a hearty stew alongside steamed white rice, or used as the ultimate rich topping for traditional Chinese beef noodle soup.

Ingredients

• 1kg (2.2 lbs) beef shank, tendon-in, or beef brisket (cut into large 2-inch chunks)

• 1 medium Daikon radish (peeled and cut into large rolling chunks)

• 2 medium carrots (peeled and cut into rolling chunks)

• 1 large thumb ginger (sliced and crushed)

• 4 cloves garlic (smashed)

• 3 scallions (cut into large rods)

• 4 cups water or beef stock

• 2 tbsp vegetable oil

The Red-Braised Aromatics Layer:

• 2 tbsp spicy Sichuan doubanjiang (chili bean paste)

• 1 piece small yellow rock sugar (approx. 1.5 tbsp worth)

• 1/3 cup light soy sauce

• 2 tbsp dark soy sauce (for rich color)

• 1/4 cup Shaoxing rice wine

• 2 whole star anise

• 1 small stick cinnamon or cassia bark

Step-by-Step Directions

1. Blanch Meat: Place the beef chunks in a large pot of cold water. Bring to a boil for 4 to 5 minutes to release all gray foam. Drain the beef chunks and rinse them thoroughly under cold water. Clean the pot.

2. Fry Aromatics: Heat the vegetable oil over medium heat in your clean pot or Dutch oven. Add the smashed ginger, garlic, and scallions. Sauté for 1 minute until fragrant.

3. Bloom Bean Paste: Stir in the doubanjiang bean paste and rock sugar. Fry for 1 minute over medium-low heat until the oil turns a beautiful dark crimson red color.

4. Deglaze and Simmer: Add the blanched beef chunks back into the pot, tossing to coat them in the red oil. Pour in the Shaoxing wine, light soy sauce, dark soy sauce, star anise, cinnamon stick, and the 4 cups of water. Bring to a boil.

5. The Long Braise: Once boiling, turn the heat down to low, cover with a tight lid, and let it simmer completely undisturbed for 1.5 hours until the beef fibers begin to yield and soften.

6. Add Root Veggies: Uncover the pot and drop in the daikon radish and carrot chunks. Cover again and continue simmering for an additional 30 minutes until the root vegetables are tender and the beef is melt-in-your-mouth soft. Remove the whole spices and serve hot.

Cooking Tips

• Cut Veggies Extra Large: Always cut your daikon radish and carrots into large, substantial chunks using the rolling cut method (cutting diagonally, rolling the vegetable 90 degrees, and cutting again). Root vegetables break down quickly; cutting them large ensures they hold their structure over the long simmer instead of dissolving into mush.

Nutrition Facts

(Estimated per serving)

• Calories: ~340 kcal

• Total Fat: 16g

• Saturated Fat: 5g

• Cholesterol: 85mg

• Sodium: ~890mg

• Total Carbohydrates: 12g

• Dietary Fiber: 2.5g

• Sugars: 6g

• Protein: 34g