Tender chunks of beef braised for hours in a rich, mahogany-colored sauce of soy sauce, rock sugar, Shaoxing wine, star anise, and cinnamon until the meat is meltingly tender and the sauce has reduced to a glossy, complex glaze.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Blanch beef chunks in boiling water for three minutes to remove impurities and blood, then drain and rinse under cold water.
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2
Heat oil in a Dutch oven or heavy pot, add rock sugar and cook over medium heat, stirring constantly until the sugar melts and turns a deep amber caramel.
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3
Add blanched beef to the caramelized sugar and toss quickly to coat each piece in the dark caramel, then fry for two minutes until the exterior is sealed.
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4
Add soy sauce, dark soy sauce, Shaoxing wine, star anise, cinnamon stick, ginger slices, green onion knots, and bay leaves, stirring to combine with the beef.
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5
Pour in hot water to just cover the beef, bring to a boil, then reduce to the lowest possible simmer, cover, and braise for two hours until the beef is tender enough to break apart with chopsticks.
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6
Remove the lid during the last fifteen minutes and increase heat to reduce the sauce to a thick, glossy glaze that clings to each piece of beef.
Did You Know?
Red braising, or hong shao, is considered one of the fundamental cooking techniques of Chinese cuisine. The name refers to the deep reddish-brown color achieved through the caramelization of sugar and soy sauce, not from any red ingredient.
Chef's Notes
Equipment Tips
- Dutch oven or heavy pot
- wok
The Story Behind 红烧牛肉
Red braising is one of the most important and revered cooking techniques in Chinese cuisine, with origins in the Song Dynasty. The method of slowly braising meat in a mixture of soy sauce, sugar, and aromatic spices developed in eastern China, particularly in Shanghai and the surrounding Jiangsu and Zhejiang provinces. The technique produces a distinctive mahogany color and deeply complex flavor through the Maillard reaction between sugar, soy sauce, and the proteins in meat. Hong shao niu rou, the beef version, became a beloved home-cooking staple and is considered essential comfort food across China, often served over white rice to soak up the rich, aromatic sauce.
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