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Peking-style braised brisket Recipe

Chinese · Main course · 200 min total

A rich, savory braised beef brisket with classic Peking flavors of soy, star anise, and ginger, slow-cooked until tender and succulent.

Ingredients

• 2 lbs beef brisket, trimmed and cut into 2-inch chunks
• 2 tbsp vegetable oil
• 4 slices fresh ginger
• 4 cloves garlic, smashed
• 2 whole star anise
• 1 cinnamon stick
• 1/4 cup light soy sauce
• 2 tbsp dark soy sauce
• 2 tbsp Shaoxing wine (or dry sherry)
• 1 tbsp rock sugar (or brown sugar)
• 2 cups beef broth
• 2 scallions, cut into 2-inch pieces

Instructions

1. Blanch brisket in boiling water for 2 minutes, then drain and rinse with cold water. Pat dry.
2. Heat oil in a heavy pot over medium-high heat. Brown brisket in batches until deeply browned on all sides. Remove and set aside.
3. In the same pot, add ginger, garlic, star anise, and cinnamon. Stir-fry until fragrant, about 30 seconds.
4. Return brisket to pot. Add light soy sauce, dark soy sauce, Shaoxing wine, and rock sugar. Stir to coat.
5. Pour in beef broth and bring to a boil. Reduce heat to low, cover, and simmer for 2.5 to 3 hours, until brisket is fork-tender.
6. Add scallions during the last 10 minutes of cooking. Adjust seasoning with salt if needed. Serve hot over steamed rice or noodles.

Tips

• For thicker sauce, remove brisket after cooking and reduce the liquid over high heat until syrupy, then pour over meat.
• Can be made a day ahead; flavors deepen overnight. Reheat gently before serving.
• Garnish with fresh cilantro or sliced red chili for color.

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