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How to Make Braised Dishes

Braised dishes are a classic Chinese culinary specialty, rich in protein and various vitamins. The meat is tender and juicy, with an aromatic fragrance. The degree of flavor absorption can be adjusted according to the soaking time. This dish is suitable as a cold appetizer, a drink accompaniment, or paired with staple foods. The braising liquid can be reused multiple times, becoming more fragrant with age. This tutorial uses braised beef as an example; the same principles apply to other meats.

Braised Beef

Estimated Cooking Difficulty: ★★★

Essential Ingredients and Tools

  • Braising spice pack (available at supermarkets)
  • Soybean paste
  • Doubanjiang (fermented broad bean paste)
  • Oyster sauce
  • Nanxiang fermented tofu
  • Onion
  • Ginger
  • Garlic
  • Dried chili peppers
  • Light soy sauce
  • Dark soy sauce
  • Salt
  • White sugar (preferably yellow rock sugar, for caramelizing)
  • Beer
  • Beef shank (or other meats)
  • Pressure cooker
  • Strainer

Calculation

Before each preparation, determine how many portions you plan to make. One portion serves approximately 2-3 people.

Per portion:

  • 1 braising spice pack (approx. 10g)
  • 15ml soybean paste
  • 15ml Doubanjiang
  • 15ml oyster sauce
  • 15ml Nanxiang fermented tofu
  • Half an onion (approx. 100g)
  • 30g ginger
  • 40g garlic
  • 10g dried chili peppers
  • 120ml light soy sauce
  • 60ml dark soy sauce
  • 10-15g salt
  • 30g white sugar (for caramelizing)
  • 1 can of beer (330ml)
  • 500g beef shank
  • Sufficient water (enough to submerge all the meat)

Instructions

It is recommended to review the tutorial on caramelizing sugar before proceeding.

  • Soak the beef shank in cold water for over 3 hours to remove blood impurities.

Prepare the Braising Liquid

  • Prepare the caramel: Add 30g of white sugar to a pot and heat over low heat until the sugar completely melts and turns brown. Add 150ml of hot water, stir well, and set aside.
  • Cut the onion into chunks, crush the ginger and garlic, and break the dried chili peppers into pieces. Set aside.
  • Add sufficient water to the pot, then add the braising spice pack, onion, ginger, garlic, and dried chili peppers. Bring to a boil over high heat.
  • Add 15ml each of soybean paste, Doubanjiang, oyster sauce, and Nanxiang fermented tofu, and stir well.
  • Pour in the prepared caramel and mix thoroughly.
  • Add 120ml of light soy sauce and 60ml of dark soy sauce, and stir well.
  • Add 10-15g of salt for seasoning.
  • Pour in 1 can of beer (330ml) and bring to a boil again.

Braise the Beef

  • Blanch the beef shank in boiling water for 2-3 minutes, then remove and rinse off the scum with hot water.
  • Transfer the blanched beef shank into the boiling braising liquid, ensuring the meat is fully submerged.
  • Cover the pressure cooker and cook for 25-30 minutes after it reaches full pressure.
  • After cooking, do not open the lid to keep it warm; let it cool naturally and soak overnight for better flavor absorption.
  • Remove the braised meat and refrigerate it to help it firm up.
  • Before serving, slice the meat. It can be eaten directly or served as a cold dish.

Storing the Braising Liquid

  • Reusing the braising liquid: After each use, filter the liquid to remove all solid residues, bring it to a boil to sterilize, and then refrigerate or freeze it once cooled. When reusing, add seasonings according to the original recipe proportions. (Adjust the water amount based on how much liquid has been used.)
  • Properly stored braising liquid can last for a long time and becomes more flavorful with age.
  • Important Note: If braising vegetables, take a separate portion of the braising liquid for exclusive use. The liquid used for vegetables cannot be reused.

Cold Dish Dressing

  • Mix minced garlic, chopped green onions, white sesame seeds, and chili powder in a 1:1:1:1 ratio. Add chopped bird's eye chilies to taste. Heat vegetable oil and add a small amount of sesame oil or rattan pepper oil. Pour the hot oil over the spice mixture in batches. Then add 10ml each of light soy sauce, vinegar, and oyster sauce, 5ml of sugar, MSG/chicken bouillon, and finally 15ml of the braising liquid. Mix well.
  • This dressing pairs well with side dishes such as smashed cucumber, wood ear mushrooms, fried peanuts, and cilantro.

Additional Content

  • You can use a portion of the braising liquid to make beef noodle soup. Use it as the broth for plain noodles, add your favorite vegetables, and enjoy the delicious flavor.

Beef Noodles

Braising Liquid: Braising Liquid

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.