Chinese Braised Beef

Chinese Braised Beef Recipe

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Lisa Huxhold


Jotted this down from an episode of America's Test Kitchen


☆☆☆☆☆ 0 votes

30 Min
3 Hr


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  • 2-3 lb
    beef boneless short ribs cut into ~4 inch pieces
  • 1-1/2 Tbsp
    powdered gelatin
  • 2-1/2 c
  • 1/2 c
    dry sherry
  • 1/3 c
    soy sauce
  • 2
    inch piece of ginger root- cut in half and smashed
  • 3
    scallions-left in large pieces
  • 4 clove
  • 2 Tbsp
  • 2 Tbsp
    hoisin sauce
  • 1-1/2 tsp
    5-spice powder
  • 1 tsp
    red pepper flakes

How to Make Chinese Braised Beef


  1. Soften the gelatin in the water and let sit for 5 minutes in a dutch oven. Heat the gelatin over medium high heat until fully melted. Add the sherry, soy sauce, scallions, ginger, garlic, molasses, hoisin sauce, 5-spice powder, pepper flakes. Stir.
  2. Place the beef into the pot and bring to simmer. Cover the pot with foil and then the lid. Place in 300 degree oven for 2-2-1/2 hours stirring once midway. Remove from the oven.
  3. With a slotted spoon remove the meat from the liquid. Strain the liquid and put in a fat seperator. Pour the defatted liquid back into the pot. On mediuam high simmer the sauce until thickened (approx 20 minutes). To the reduced liquid add 1 teaspoon of corn starch dissolved in 1 Tablespoon of water. Cook for several minutes. Break the meat into 1-1/2 inch pieces and add back into the pot. Cover and take off the heat to allow the meat to warm back up.
  4. Serve with white rice with sliced green onions. Broccoli or Bok choy are good sides.

Printable Recipe Card

About Chinese Braised Beef

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Asian

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