Tender, flavorful braised beef with melt-in-your-mouth potatoes – a classic Chinese comfort food – is easier to make than you might think! This recipe delivers rich, savory goodness without hours of tedious work. Forget tough, chewy beef; our method ensures unbelievably tender results, achieved through a simple braising technique that unlocks the beef's natural flavors and allows the potatoes to absorb the delicious sauce. Imagine the aroma of simmering spices and succulent beef filling your kitchen.
This irresistible dish is perfect for a cozy weeknight dinner or a special occasion. The hearty beef and perfectly cooked potatoes are a satisfying meal in themselves, but you can easily serve it with steamed rice or noodles to soak up the extra flavorful gravy. Ready to create this culinary masterpiece? Let's dive into the step-by-step instructions below!
Tools Needed
- Stock pot
- Cheesecloth
- Clay pot (or Dutch oven, pressure cooker, slow cooker)
Ingredients
- Beef Chuck (or brisket, shank, silin tip)
- Water
- Soy Sauce: 1 1/2 tbsp
- Dark Soy Sauce: 1 1/2 tsp
- Oyster Sauce: 1 tbsp
- Jewo Paste: 1 tbsp
- Tomato Paste: 1 1/2 tbsp
- Sugar: 2 tbsp
- Red Fermented Bean Curd (Cantonese style): 2 pieces
- Garlic: 6 cloves
- Ginger: 6 slices
- Scallions: 4 stalks
- Potatoes
- Cooking Oil: 1 1/2 tbsp
- Red Bell Pepper (optional): 1/2
Step-by-Step Instructions
Step 1. Prepare the Beef and Broth
- Cut beef into 1-inch cubes. Add to a stock pot, fill with water, and bring to a boil. Partially cover to prevent overflow.
- Remove beef from boiling water and drain. Strain the blanching water through cheesecloth to remove impurities and reserve the broth.
Step 2. Sauté and Braise the Beef
- In a bowl, mix soy sauce, dark soy sauce, oyster sauce, jewo paste, tomato paste, sugar, and red fermented bean curd.
- Preheat the clay pot. Add cooking oil, then add the blanched beef, garlic, ginger, and scallions. Stir until fragrant.
- Pour in the seasoning mixture and stir for 1-2 minutes. Add 4 cups of reserved broth and bring to a boil. Reduce heat to low and simmer for 2 hours, adding hot water as needed.
Step 3. Add Vegetables and Simmer
- 40 minutes before the end, prepare potatoes (or carrots/daikon radish) by peeling and cutting into chunks. Add to the pot along with the red bell pepper (optional).
- After 2.5 hours, remove the scallions and ginger. Check the tenderness of potatoes and adjust seasoning if needed. Simmer for another 30 minutes.
Step 4. Serve
- Serve over rice.
Read more: Authentic Cantonese Beef Stew: A Step-by-Step Guide
Tips
- Use a clay pot for best results, but a Dutch oven, pressure cooker, or slow cooker can also be used.
- Adjust the consistency of the broth by adding water or cranking up the heat to reduce it.
- If you can't find red fermented bean curd, miso paste can be substituted.
Nutrition
- Calories: 600-800
- Fat: 30-45g
- Carbs: 50-70g
- Protein: 40-50g
FAQs
1. Can I use other cuts of beef for this recipe?
While chuck roast is ideal for its tenderness after braising, you can experiment with other beef cuts like brisket or short ribs. Just be sure to adjust cooking time accordingly; tougher cuts will need longer.
2. What if I don't have all the spices listed?
Don't worry! You can adapt the recipe. The key spices are soy sauce, star anise, and ginger. Feel free to omit or substitute others based on your preference and what you have on hand.
3. How can I make this recipe ahead of time?
This braised beef is even better the next day! It can be made completely ahead and reheated gently. Store leftovers in an airtight container in the refrigerator for up to 3 days.
This melt-in-your-mouth braised beef with potatoes recipe is a testament to the simplicity and deliciousness of Chinese home cooking. Enjoy the comforting flavors and tender textures of this satisfying meal, perfect for sharing with family and friends. Happy cooking!