Braising is an easy way to cook beef and game, creating tender and moist meat, like this Asian Braised Beef with aromatic flavors. Cooked in a Dutch oven, the beef is first browned and then cooked with ginger, garlic, and various Chinese sauces. We use brisket in this recipe, but other cuts work as well.
The Asian flavors come from some traditional ingredients including Chinese five-spice, star anise, and fish sauce. All of these can be very potent if you are not familiar with them. Please take care and don’t be put off if the first try doesn’t work as the balanced result is amazing.
Asian braised beef is often used as an ingredient in other dishes, such as Korean-inspired beef bowls. But it can also be served with traditional Asian sides such as fried rice, noodles, or steamed Asian greens.
Asian Braised Beef Recipe
- 2 pounds stewing beef such as brisket
- salt and white pepper to taste
- 1 tablespoon vegetable oil
- 1 medium onion diced
- 3 cloves garlic minced
- 4 slices fresh ginger (optional)
- 1 bay leaf
- 1 star anise
- 1/2 teaspoon Chinese five-spice powder
- 1/2 teaspoon fish sauce
- 1 to 2 tablespoons ground bean sauce
- 2 tablespoons soy sauce
- 2 teaspoons Chinese Shoaxing wine
- 4 cups water
- 1 10 or 12 inch Dutch oven
- Season the beef with salt and white pepper to taste.
- Heat the dutch oven to about 300 degrees F (150 degrees C) with bottom heat only. When hot add the oil then the meat and sear until brown all over.Tip: When searing meat you don’t want to crowd the pan. If necessary you can cook the meat in two batches. If there is too much meat it will become watery and won’t be able to brown (complete the Maillard reaction), subsequently not getting a strong meaty flavor.
- When the meat is browned add the onions, garlic, and ginger, then cook for 2 to 3 minutes until softened.
- Add to the Dutch oven the bay leaf, star anise, five-spice powder, fish sauce, ground bean sauce, soy sauce, Shoaxing wine. Add
- Add water to just cover the top of the meat, approximately 4 cups, then bring back to a simmer. Place the lid on the Dutch oven.
- To cook the meat there are 3 options. Simmer: Leave over a bottom heat source such as a campfire, gas stove, or hot charcoal fire. Simmer for 2 hours. Casserole: Place in a camp stove, closed BBQ, or smoker and cook at 380 degrees F (180 degrees C) for 2 hours. Bake: Place charcoal above and below the Dutch oven to roast. To do this at 380 degrees F (180 degrees C) for 2 hours.
- At the end of two hours check the meat, if tender it is done; if still firm it will need to be cooked longer. If overcooked it becomes mushy and starts to fall apart.
- To serve, remove the bay leaf, star anise, and ginger slices. Taste and adjust the flavors with salt and white pepper if needed.
Two Pot Meal
Two Pot Meal