Yields:
4 Servings
Difficulty: Easy
Prep Time: 20 Mins
Cook Time:
2 Hr 40 Mins
Total Time:
3 Hr
Braised beef is a very popular dish known for its rich flavor, tender texture, and beautiful red color. Traditionally, braised beef is made by simmering beef chunks in a soy-based sauce with various spices and seasonings. However, I have added carrots and potatoes, bringing healthy improvements.
Carrots are an excellent source of vitamin A, vitamin C, and dietary fiber, while potatoes are rich in vitamin B6, potassium, and dietary fiber. By incorporating these vegetables into the red-braised beef, not only does it enhance the nutritional value of the dish, but it also adds natural sweetness and unique texture.
Ingredients
Adjust Servings
Instructions
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Place the beef in a big pot and pour in enough water to cover it. Heat the pot over medium-high heat and cook the beef for 5 minutes. Skim off any scum, remove the beef chunks from the pot, and drain off any excess liquid. Set aside.
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Heat a Dutch oven over medium heat and add vegetable oil. Add the scallion, star anise and ginger to the Dutch oven and cook for 1 minute, or until fragrant. Turn heat to medium-high and add beef chunks to the Dutch oven. Sauté the beef chunks until they are lightly browned.
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Pour in the water and add the cinnamon stick, bay leaves, light soy sauce, dark soy sauce, Chinese cooking wine, sugar, salt, and pepper. Bring to a boil. Reduce the heat to low, cover the Dutch oven, and let simmer for 1 1/2 to 2 hours, or until the beef is tender.
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Add the potato and carrots into the Dutch oven for 20 minutes. Remove the cinnamon stick, star anise, and bay leaf. Taste and adjust the seasoning as needed. Garnish with sliced green onions and serve hot with rice.
