How to Make Flavorful Red-Braised Beef: A Step-by-Step Guide

Q: Why should the carrots be added in the last 30 minutes of cooking?
A: Adding carrots in the last 30 minutes ensures they become tender without overcooking and losing their texture.

Q: When should salt be added in the red-braised beef recipe?
A: Salt should be added last, around 100 minutes into the cooking process, to enhance flavors without drawing out too much moisture early on.

Q: What is the purpose of blanching the beef in cold water?
A: Blanching the beef in cold water helps remove impurities and results in a clearer broth, enhancing the overall flavor and appearance of the dish.

Flavorful Red-Braised Beef: A Homestyle Recipe

Notes

Ingredients:

Beef brisket (牛腩) - 200g
Celery - a suitable amount
Carrots - 4 slices
Tomatoes - 2
Chicken broth - a suitable amount

Instructions:

Blanch the beef in cold water and set aside.
In a clay pot, add the beef and pour in water at 50 degrees Celsius until it covers 2/3 of the beef. Add Sichuan peppercorns, star anise, orange peel, and remember not to add salty seasonings like salt or soy sauce.
Cook over medium heat for 60-100 minutes, ensuring the water doesn't dry out.
After about 100 minutes, add the carrots to the beef pot.
Cook on medium-low heat for another 30 minutes.
Pour in a suitable amount of chicken broth.
Continue cooking until the beef is fragrant, tender, and satisfyingly savory.
Remember to blanch the beef brisket in cold water to remove froth. Add soy sauce and oyster sauce after 60 minutes, and salt after 100 minutes. Add carrots only in the last 30 minutes.