Entree: China – Beijing / Imperial North – 宫廷红烧牛肉 ➤ Gōngtíng hóngshāo niúròu (Slow-braised beef in a rich soy-sugar-spiced red-braising sauce inspired by imperial northern Chinese cooking)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs 30 min

Total 2 hrs 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (907 g) beef brisket or beef shank, trimmed and cut into 2-inch (5.08 cm) pieces
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, halved and sliced (about 8 oz (225 g))
- 4 cloves garlic, smashed
- 2-inch (5.08 cm) piece fresh ginger, sliced (about 11/16 oz (20 g))
- 3 stalks scallion, white and green separated, cut into 2-inch (5.08 cm) lengths
- 1/3 cup (80 ml) light soy sauce
- 2 tbsp (30 ml) dark soy sauce
- 1/4 cup (60 ml) Shaoxing wine (or dry sherry)
- 3 cups (720 ml) beef stock or water with beef bouillon
- 1 tbsp (15 g) rock sugar or 1 tbsp (15 g) granulated sugar
- 2 whole star anise
- 1 small cinnamon stick (about 2 inches (5 cm))
- 3 bay leaves
- 1 tsp (5 ml) sesame oil
- 1 tsp (6 g) toasted Sichuan peppercorns, lightly crushed (optional)
- Salt to taste, about 1/2–1 tsp (3–6 g) after reducing
- 2 tbsp (30 ml) neutral oil for finishing
- Blanched greens or steamed rice, for serving

Show original ingredient measurements

- 2 lb (907 g) beef brisket or beef shank, trimmed and cut into 2-inch pieces
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, halved and sliced (about 8 oz / 225 g)
- 4 cloves garlic, smashed
- 2-inch piece fresh ginger, sliced (about 20 g)
- 3 stalks scallion, white and green separated, cut into 2-inch lengths
- 1/3 cup (80 ml) light soy sauce
- 2 tbsp (30 ml) dark soy sauce
- 1/4 cup (60 ml) Shaoxing wine (or dry sherry)
- 3 cups (720 ml) beef stock or water with beef bouillon
- 1 tbsp (15 g) rock sugar or 1 tbsp (15 g) granulated sugar
- 2 whole star anise
- 1 small cinnamon stick (about 2 inches / 5 cm)
- 3 bay leaves
- 1 tsp (5 ml) sesame oil
- 1 tsp (6 g) toasted Sichuan peppercorns, lightly crushed (optional)
- Salt to taste, about 1/2–1 tsp (3–6 g) after reducing
- 2 tbsp (30 ml) neutral oil for finishing
- Blanched greens or steamed rice, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Blanch the beef pieces in rapidly boiling water for 2 minutes to remove impurities; drain and rinse under hot water. Pat the pieces dry with paper towels.
2. Heat vegetable oil in a heavy-bottomed Dutch oven over medium-high heat. Brown beef in batches until deeply caramelized on all sides; remove and set aside.
3. In the same pot add a little more oil if needed, then sauté sliced onion until softened and starting to brown, about 5 minutes. Add ginger, smashed garlic, and the white parts of the scallions; cook until aromatic.
4. Return the browned beef to the pot. Add light soy sauce, dark soy sauce, Shaoxing wine, beef stock, rock sugar, star anise, cinnamon stick, bay leaves, and crushed Sichuan peppercorns if using.
5. Bring to a simmer, then reduce heat to low, cover partially, and braise gently for 2 to 2.5 hours until beef is fork-tender. Stir occasionally and skim any excess fat or foam.
6. Once beef is tender, remove the lid and raise heat to reduce the liquid to a glossy, saucy consistency, about 10–20 minutes. Taste and adjust seasoning with salt if needed. Stir in sesame oil.
7. Finish by tossing in the green parts of the scallions and a splash (about 1 tbsp (15 ml)) of neutral oil to shine the sauce. Remove whole spices before serving if desired.
8. Serve hot over steamed rice or with blanched leafy greens, spooning the rich braising sauce over the beef.

1. Blanch the beef pieces in rapidly boiling water for 2 minutes to remove impurities; drain and rinse under hot water. Pat the pieces dry with paper towels.
2. Heat vegetable oil in a heavy-bottomed Dutch oven over medium-high heat. Brown beef in batches until deeply caramelized on all sides; remove and set aside.
3. In the same pot add a little more oil if needed, then sauté sliced onion until softened and starting to brown, about 5 minutes. Add ginger, smashed garlic, and the white parts of the scallions; cook until aromatic.
4. Return the browned beef to the pot. Add light soy sauce, dark soy sauce, Shaoxing wine, beef stock, rock sugar, star anise, cinnamon stick, bay leaves, and crushed Sichuan peppercorns if using.
5. Bring to a simmer, then reduce heat to low, cover partially, and braise gently for 2 to 2.5 hours until beef is fork-tender. Stir occasionally and skim any excess fat or foam.
6. Once beef is tender, remove the lid and raise heat to reduce the liquid to a glossy, saucy consistency, about 10–20 minutes. Taste and adjust seasoning with salt if needed. Stir in sesame oil.
7. Finish by tossing in the green parts of the scallions and a splash (about 1 tbsp / 15 ml) of neutral oil to shine the sauce. Remove whole spices before serving if desired.
8. Serve hot over steamed rice or with blanched leafy greens, spooning the rich braising sauce over the beef.