Slow-Braised Soy Beef

Slow-braised Chinese soy beef with tender beef, ginger, star anise and a savoury soy-based broth reduced until rich and glossy.

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This is a gentler soy-forward braise than red-braised beef, with less caramel sweetness and more emphasis on soy, ginger and slow-cooked beef flavour.

Ingredients

• 1 kg beef brisket or chuck (cut into 4 cm pieces)
• 1 tbsp neutral oil
• 40 g fresh ginger (thickly sliced)
• 4 spring onions (cut into lengths)
• 5 garlic cloves (crushed)
• 2 star anise
• 1 cinnamon stick (5 cm piece)
• 4 tbsp light soy sauce
• 1.5 tbsp dark soy sauce
• 4 tbsp Shaoxing wine
• 1 tbsp brown sugar
• 900 ml hot water or beef stock
• 400 g daikon radish (cut into large chunks, optional)
• 0.25 tsp white pepper
• 2 tbsp spring onion greens (sliced to serve)

Step-by-step method

1. Put the beef in a saucepan, cover with cold water and bring to a boil. Boil for 3 minutes, then drain and rinse the beef under warm water to remove foam and impurities.
2. Heat a heavy pot over medium heat and add the oil. Add the ginger, spring onions, garlic, star anise and cinnamon and cook for about 1 minute until aromatic.
3. Add the beef and cook for 4–5 minutes, turning the pieces so their surfaces pick up light colour.
4. Pour in the Shaoxing wine, light soy and dark soy sauce, then add the brown sugar. Stir for 1 minute so the beef becomes evenly coated.
5. Add the hot water or stock. Bring to a boil, skim the surface, then reduce to the lowest steady simmer and cover with the lid slightly ajar.
6. Cook for 90 minutes, stirring every 25–30 minutes. Add the daikon, if using, and continue simmering for another 30–40 minutes until both beef and daikon are tender.
7. Remove the lid and simmer for 10–15 minutes to concentrate the broth slightly. Taste before adding any extra salt, finish with white pepper and spring onion greens, and serve with steamed rice or noodles.