Chinese Braised Beef

#514       Comment on this recipe.


    The slow cooking of the beef makes the meat very tender.

    This recipe does not make a lot, consider doubeling the ingredients.


  1. 1 1/2 T unflavored gelatin
  2. 2 1/2 c water, plus 1 T
  3. 1/2 c dry sherry
  4. 1/3 c soy sauce
  5. 2 T hoisin sauce
  6. 2 T molasses
  7. 3 green onions, white and green parts separated, green parts sliced on bias
  8. 1 (2 in) piece gineger, peeled, halved lenghtwise and crushed
  9. 4 garlic cloves, minced
  10. 1 1/2 t chinese five spice powder
  11. 1 t red pepper flakes
  12. 3 lbs boneless beef short ribs, trimmed and cut into 4 inch lengths
  13. 1 T cornstarch
  14. white rice, prepared according to package directions, for serving


  1. Sprinkle gelatin over 2 1/2 cups water in Dutch oven and let sit until gelatin softens, about 5 minutes.
  2. Adjust oven rack to middle position and heat oven to 300°F.
  3. Heat softened gelatin over medium-high heat, stirring occasionally, until melted, 2 to 3 minutes.
  4. Stir in sherry, soy sauce, hoisin sauce, molasses, green onion whites, ginger, garlic, five-spice powder, and pepper flakes.
  5. Stir in beef and bring to simmer.
  6. Remove pot from heat. Cover tightly with sheet of heavy-duty aluminum foil, then lid.
  7. Transfer to oven and cook until beef is tender, 2 to 2 1/2 hours, stirring halfway through cooking.
  8. Using slotted spoon, transfer beef to cutting board.
  9. Strain sauce through fine-mesh strainer into fat separator.
  10. Wipe out pot with paper towels.
  11. Let liquid settle for 5 minutes, then return defatted liquid to now-empty pot.
  12. Cook #liquid over medium-high heat, stirring occasionally, until slightly thickened, about 5 to 10 minutes.
  13. While sauce reduces, using 2 forks, break beef into 1 1/2-inch pieces.
  14. Whisk cornstarch and remaining 1 tablespoon water together in small bowl.
  15. Reduce heat to medium-low, whisk cornstarch mixture into reduced sauce, and cook until sauce is slightly thickened, about 1 minute.
  16. Return beef to sauce and stir to coat.
  17. Cover and cook, stirring occasionally, until beef is heated through, about 5 minutes.
  18. Serve over steamed rice, garnish with green onions.

Picture of Recipe

Chinese Braised Beef - Picture of Recipe
Serves: 3 to 4
Prep Time: 15 minutes
Cook Time: 2 1/2 to 3 hours
Course: Entree
Ethnicity/Origin: Chinese,Asian
Key Ingredient: Beef,Rice,Sherry
Difficulty: 1 - Easy
Make Ahead: Yes
Prep Method: Stovetop,Oven Bake
Themes/Holidays: Chinese New Year

hide pictures