Chinese red-braised beef brisket
Chinese red-braised beef brisket, or 'hong shao niu nan', is a classic comfort dish from Cantonese cuisine featuring slow-braised beef brisket in a rich, savory-sweet sauce. The signature red color comes from caramelizing sugar and using dark soy sauce, along with aromatics like ginger, star anise, and sometimes fermented bean curd. It's typically served over rice or with noodles for a hearty meal.
🍽️ Nutrition at a glance
This dish is high in protein and fat from the beef brisket, with minimal carbohydrates unless served with rice or noodles. A typical serving provides a good source of iron, zinc, and B vitamins, with a calorie range of approximately 400-500 kcal depending on the cut of beef and sauce richness.
Nutrition breakdown
| Calories | 400 kcal |
| Protein | 35 g |
| Carbs | 8 g |
| Fat | 25 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 900 mg |
| Iron | 4.5 mg |
| Zinc | 8 mg |
| Potassium | 450 mg |
| Phosphorus | 250 mg |
| Vitamin B12 | 2.5 mcg |
| Niacin (B3) | 8 mg |
| Vitamin B6 | 0.5 mg |
| Selenium | 30 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
The 'red-braising' technique is a cornerstone of Chinese home cooking, believed to bring good fortune due to the color red's cultural significance. Nutritionally, the slow cooking process helps break down collagen in the brisket, making the protein more digestible and the dish particularly rich in gelatin, which supports joint and skin health.
