Braised Beef

Ingredients

• 30 ml (2 tablespoons)oil
• 1 mediumonion, chopped
• 1–2 clovesgarlic, minced
• 454 g (1 pound)beef brisket, cut into cubes
• 480–720 ml (2–3 cups)water
• 60 ml (4 tablespoons)soy sauce
• 3–4 piecesstar anise
• 3–4 piecescloves
• 2 piecesbay leaves
• 30 ml (2 tablespoons)brown sugar
• 1.25 ml (1/4 teaspoon)ground pepper
• 150 g (1 cup)carrot, cut into rounds about 2.5 cm (1 inch) thick
• 7.5 ml (1/2 tablespoon), dissolved in 60 ml (1/4 cup) watercornstarch
• To tastespring onions, chopped, for garnish

Instructions

1. 1

   Sear the beef

   Heat the oil in a pot over medium heat. Add the garlic and onion and sauté until slightly tender. Add the beef and sear it on all sides, for about 5–7 minutes in total.

2. 2

   Braise until tender

   Add the water, soy sauce, star anise, cloves, bay leaves, brown sugar and ground pepper, leaving out the carrots, cornstarch mixture and spring onions. Bring to a simmer, cover the pot and reduce the heat to low. Cook for 40–50 minutes, or until the beef is fork-tender; add more water if it is not tender yet.

3. 3

   Thicken the sauce

   Stir in the carrots and dissolved cornstarch. Boil the sauce for about 5 minutes, until it has reduced and thickened.

4. 4

   Serve with rice

   Serve the beef over hot rice and garnish with chopped spring onions.

What is braised beef?

Braised beef is meat cooked gently in a seasoned liquid until it becomes tender, then served with the resulting sauce. This version takes inspiration from the braised beef rice toppings served at Chowking, pairing beef with soy, sugar and aromatic spices.

The method builds flavour by searing the beef first, then simmering it covered. Carrots and a cornstarch mixture go in near the end, so the vegetables keep some shape and the sauce turns glossy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 409 calories, 35g protein, 20g carbs, 21g fat.

The beef provides most of the protein, while the rice typically served alongside it and the brown sugar contribute carbohydrates. Oil and brisket account for much of the fat; serve with extra vegetables alongside to balance the bowl.

Choosing the beef

Brisket: cut it into evenly sized cubes so the pieces cook at a similar rate. Its connective tissue softens during the covered simmer, helping the beef become fork-tender.

Searing: brown the beef on all sides in the hot oil before adding the braising liquid. Work in batches if the pot is crowded, since close-packed meat can release moisture instead of browning.

Building the braising flavour

Aromatics: sauté the chopped onion and minced garlic until slightly tender before adding the beef. This gives them a little time to soften and flavour the oil.

Spices: star anise, cloves and bay leaves bring the warm, aromatic notes, while soy sauce and brown sugar create the savoury-sweet balance. Keep the whole spices in the pot during cooking, then remove them before serving if you prefer.

Getting the beef tender

Low heat: once the pot reaches a simmer, cover it and turn the heat down. A gentle simmer helps the brisket soften without rapidly boiling the liquid away.

Doneness: check a piece with a fork after 40 minutes. If it still feels firm, continue cooking and add a little water if the pot looks low on liquid.

Thickening the sauce

Cornstarch slurry: stir the cornstarch into the measured water until smooth before adding it to the pot. This helps it blend into the sauce without forming dry lumps.

Final simmer: boil for about 5 minutes after adding the slurry, stirring as needed, until the sauce reduces and thickens. Add the carrots at this stage so they cook in the sauce without being simmered for the full braising time.

Serving the beef

Rice: spoon the beef and sauce over hot, steamy rice, as suggested in the recipe. The rice soaks up the rich braising liquid.

Garnish: finish with chopped spring onions for a fresh, savoury contrast. Serve straight away while the sauce is hot and glossy.

Recipe notes & tips

• Pat the beef dry before searing so it browns more readily.
• Keep the pot at a gentle simmer during the covered braise.
• Check the beef with a fork before moving on to the carrots.
• Stir the cornstarch mixture just before adding it, as it can settle.
• Remove the star anise, cloves and bay leaves before serving if desired.

Variations

• Add ginger: include sliced ginger with the garlic and onion for a sharper aromatic note.
• Use another cut: choose cubed chuck or another braising cut, and cook until fork-tender.
• Add vegetables: include extra carrot or another firm vegetable during the final cooking stage.
• Adjust the sweetness: use less brown sugar for a less sweet sauce.
• Make it spicier: add sliced chilli while the beef simmers.

Common mistakes to avoid

• Crowding the pot: the beef may steam rather than sear; brown it in batches if needed.
• Boiling too hard: the liquid can reduce quickly before the brisket softens; keep the covered pot at a low simmer.
• Skipping the tenderness check: brisket can need more time; continue cooking until a fork passes through easily.
• Adding dry cornstarch: it can clump in the sauce; dissolve it in water first.
• Adding the carrots too early: they may become overly soft; add them with the cornstarch mixture near the end.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the sauce has thickened too much.

Frequently asked questions