She Strengthens

Savory Braised Beef Brisket with Ginger and Star Anise

Braised beef brisket is a beloved Chinese dish that’s both comforting and flavorful. The key to its success lies in the harmonious balance of aromatics, seasonings, and tender beef. In this recipe, we’ll explore the art of braising beef brisket with ginger, star anise, garlic, and chu hou paste, resulting in a rich, savory stew that’s perfect for a chilly evening.

The Essential Ingredients

To begin, you’ll need a few essential ingredients, including a 4- to 5-pound beef brisket, trimmed of excess fat and cut into 2-inch pieces. You’ll also require 2 tablespoons of vegetable oil, 10 slices of fresh, unpeeled ginger, 8 medium garlic cloves, and 1/4 cup of chu hou paste. Don’t forget to pick up 2 cups of low-sodium chicken broth, 2 cups of water, 3 star anise pods, 2 teaspoons of granulated sugar, and 1 teaspoon of kosher salt.

Preparation is Key

Before you start cooking, take a few minutes to prepare your ingredients. Fill a large heavy-bottomed pot or Dutch oven halfway with water and bring it to a boil over high heat. Add the brisket pieces and return the water to a boil. Immediately drain the meat through a colander and rinse any scum off with cold water; set it aside. Wash and dry the pot to remove any remaining impurities.

Aromatics Take Center Stage

Heat the oil in the pot over medium-high heat until it shimmers. Add the sliced ginger and smashed garlic and cook, stirring occasionally, until fragrant and starting to brown, about 1 minute. This step is crucial, as it sets the tone for the entire dish.

Braising the Beef

Return the meat to the pot, add the chu hou paste, and stir to coat. Add the chicken broth, measured water, star anise, sugar, and kosher salt, and stir to combine. Bring the mixture to a boil, then cover with a tight-fitting lid and reduce the heat to low. Simmer until the meat is tender, about 2 1/2 to 3 hours.

Adding the Finishing Touches

Meanwhile, peel and cut the turnips or daikon into 1-1/2-inch cubes and refrigerate them until the meat is tender. Trim and cut the scallions into 1-inch pieces and refrigerate them as well. Once the meat is cooked, add the turnips or daikon to the pot and stir to combine. Cover and simmer, stirring halfway through the cooking time, until tender, about 30 to 40 minutes.

The Final Touches

Remove the pot from the heat, stir in the scallions, and let it sit uncovered for 5 minutes to allow the scallions to soften slightly. Remove and discard the star anise pods. Taste and season with salt as needed. Serve the stew over steamed rice or cooked rice noodles, and enjoy the fruits of your labor!