Chinese Braised Beef

Chinese Braised Beef Recipe

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Lisa Huxhold


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

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30 Min
3 Hr


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
inch piece of ginger root- cut in half and smashed
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


  • 1Soften 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.
  • 2Place 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.
  • 3With 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.
  • 4Serve 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