Chinese Braised Beef Brisket Recipe
Hóngshāo Niúnǎn
Chinese Braised Beef Brisket
Submitted By: Taz
Ingredients:
1 lb Beef Brisket (Niúnǎn) - trimmed of excess fat
6 Cups Chinese Master Stock
(Lǔshuǐ)
1 ½ inch piece Fresh Ginger (Jiāng) - peeled
2 Tbs Chinese Red Miso Paste (Miànchì)*
1 Tbs Sesame Paste (Zhīmajiàng)
2 Tbs Chinese Yellow Rock Sugar (Bīngtáng)
¼ Cup Yellow Chives (Jiǔ Huáng) - cut into ½ inch pieces
Preparation:
- Place the brisket in a medium pot and cover with the master stock - Place over high heat and bring to a boil (at this point you can skim the top of the liquid if you feel that it is necessary)
- Once a boil has been reached, reduce heat to a gentle simmer (low heat) and cover - Allow to simmer for 1 hour
- After 1 hour, remove the brisket from the liquid (leave the braising liquid simmering on the stove during the next few steps) and cut into 2 inch 'cubes' or 1 inch strips
- Heat a dry wok or large skillet over medium-high heat - Add the brisket pieces and the ginger and stir fry until the beef is nicely browned on all sides (apx 2-3 minutes)
- Replace the brisket in the braising liquid and add the remaining ingredients (minus the yellow chives) and give everything a good stir
- Re-cover and allow to simmer for an additional hour (stir once or twice during time)
- Serve over noodles or rice drizzled with a bit of the braising liquid (amount to taste) along with steamed vegetable(s) of choice (I like bok choy or Chinese broccoli) - Garnish with the yellow chives and serve warm
*
Chinese Red Miso Paste (Miànchì) is all but identical to the Japanese red miso paste (Hóng
Wèizēng) most are familiar with - If you can't find the Chinese version, the Japanese version is
just fine
