Braised beef 楮侯牛腩

Braised beef, also known as 楮侯牛腩 (chǔ hòu niú nǎn), is a popular dish in Chinese cuisine. The key to a good braised beef dish is the meat itself. It should not be too fatty or too lean in order to ensure an optimal taste experience. Unlike goulash, which often uses meat scraps and various types of meat, it is recommended to use beef rib meat for braised beef. This ensures a consistent taste experience.

In addition to the meat, the Chu Hou sauce plays an important role in the preparation of braised beef. This famous Chinese sauce is named after its creator and consists of various spices such as garlic, ginger, star anise, and cinnamon, which are soaked in soy sauce, rice wine, and sugar. The sauce not only adds a spicy flavor to the meat but also a slightly sweet component that perfectly complements the beef.

The preparation of braised beef is anything but simple and requires several steps. First, the meat must be carefully prepared by cutting it into uniform pieces and blanching it to keep the meat juicy and remove excess fat. Then, the meat is browned in a pan to give it a golden brown color. The actual braising process requires patience and time. The browned meat is placed in a braising pot and mixed with the Chu Hou sauce, ginger, star anise, spring onions, and other spices. Some water is added to cover the meat adequately, and then the mixture is simmered at a low temperature for several hours.
Finally, the braised beef is garnished with spring onions and coriander and served. It is a rich and delicious dish that goes perfectly with rice or noodles and is certainly a favorite in Chinese cuisine. The finished dish can be served either alone or in combination with rice.

See also Red braised pork belly, 楮侯 牛腩