Dinner Party · Chinese
Chinese-Style Braised Beef Brisket
Beef brisket is slow cooked until tender in a broth layered with aromatic spices.
Why This Works
Brisket has enough connective tissue to stay moist during this shorter-than-usual braise, while the spices add high-end depth.
The Upgrade
Add a few pieces of dried tangerine peel for a classic, sophisticated citrus aroma.
Chef's Secret
Michelin TechniqueThe blanching step ensures the final braising liquid remains clean and clear without 'scum'.
Ingredients
Total time including resting: 45 min
Directions
Blanch the beef in boiling water for 5 minutes, then rinse with cold water.
5 minIn a heavy pot, brown the beef pieces slightly to lock in juices.
5 minAdd ginger, garlic, and star anise; toast until fragrant.
2 minAdd soy sauce, sugar, and wine, stirring until the sugar melts.
2 minCover with water and bring to a simmer.
5 minReduce heat to low and cover; continue simmering until the meat is fork-tender.
25 minCheck that the sauce coats the back of a spoon; if too thin, reduce further over high heat.
1 minWine Pairing
Syrah
Red Wine
The BottleE. Guigal Crozes-Hermitage
Syrah’s black pepper, olive, and dark berry notes mirror the complex spices of a long-simmered beef brisket. The wine's medium-plus body matches the dish's intensity without being overpowering.
Nutrition per Serving
620
calories
48g
protein
8g
carbs
35g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Quick Garlic Bok Choy
Quickly sautéed bok choy adds a refreshing, slightly bitter crunch to balance the heavy, savory braised beef.
Ingredients
Directions
Thoroughly wash the bok choy and pat completely dry to ensure a proper sear.
Heat the neutral oil in a wok or heavy-bottomed skillet over high heat until shimmering.
Place bok choy cut-side down in the pan; sear undisturbed for 2 minutes until charred.
Add the garlic and toss for 30 seconds until aromatic, being careful not to burn.
Deglaze with shaoxing wine and soy sauce; toss rapidly for 1 minute until the leaves wilt.
Finish with sesame oil and salt; serve immediately while the stems remain crisp.
Side Dish
Steamed White Rice
A bowl of rice is essential to catch the rich, spiced broth that is cooked into the beef brisket.
Ingredients
Directions
Rinse the rice under cold running water until the water runs completely clear to remove excess surface starch.
Place the rinsed rice, filtered water, salt, and oil into a heavy-bottomed pot.
Bring the water to a boil over medium-high heat, then immediately reduce to the lowest heat setting.
Cover the pot tightly with a lid and simmer undisturbed for 15 minutes.
Remove the pot from the heat and let it rest, covered, for 10 minutes to finish steaming.
Fluff the rice gently with a fork and serve immediately alongside the braised brisket.
Member Reviews
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This Chinese-Style Braised Beef Brisket came out incredible. The chef's secret tip is worth the price of admission.