Chinese-Style Red Braised Beef Brisket
Fork-tender beef brisket slow-simmered in a fragrant soy-based broth with warm spices. Perfect for Sunday dinner or make-ahead meal prep.
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This braising method transforms a whole brisket into something extraordinary. The long, gentle simmer allows the collagen to break down into silky gelatin, while star anise and Sichuan peppercorns perfume the meat with warming aromatics. Serve sliced over rice with plenty of the reduced braising liquid spooned on top.
Ingredients
Instructions
Soak and dry the beef
Submerge the brisket in cold water for 2 hours to draw out blood and impurities. Drain thoroughly, pat completely dry with paper towels, and let stand at room temperature while preparing the aromatics.
Sear the meat
Heat oil in a heavy Dutch oven over medium-high heat until shimmering. Carefully add the brisket and sear undisturbed for about 4 minutes per side until a deep golden crust forms. Transfer to a plate.
Build the aromatic base
Reduce heat to medium. Add ginger, garlic, and scallions to the pot; stir-fry for 1 minute until fragrant. Add both soy sauces, rock sugar, star anise, and Sichuan peppercorns. Stir until the sugar dissolves and the liquid turns a rich caramel color.
Braise until tender
Return the brisket and any accumulated juices to the pot. Pour in enough hot water to cover three-quarters of the meat. Bring to a gentle boil, then immediately reduce to the lowest simmer. Cover and cook for 2 hours, turning the meat once halfway through, until fork-tender.
Rest and serve
Remove from heat and let the brisket rest in the braising liquid for 15 minutes. Transfer to a cutting board, slice against the grain, and arrange on a platter. Spoon the reduced braising sauce over the top and serve hot.