Simmered Beef (Wei Niurou)
Beef slowly simmered until tender and succulent, with rich, savory gravy that warms the body and soul — perfect for cold seasons.
Ingredients
12 items- beef brisket 500g
- ginger 20g
- scallions 1
- star anise 2
- cinnamon stick 1 small piece
- light soy sauce 2 tbsp
- dark soy sauce 1 tbsp
- cooking wine 2 tbsp
- rock sugar 15g
- salt to taste
- white pepper a pinch
- water as needed
Nutrition
Steps （8 steps）
Wash beef brisket and cut into 3 cm cubes. Place in cold water with 10g ginger slices and 1 tbsp cooking wine. Bring to a boil, skim off foam, blanch for 2-3 minutes, then drain.
Add a little oil to the pot, add 15g rock sugar. Heat over low heat until sugar melts and turns amber. Quickly add beef and stir-fry to coat evenly.
Add remaining ginger, scallion sections, star anise, and cinnamon. Stir-fry over medium heat until fragrant, about 1 minute.
Add light soy sauce, dark soy sauce, and remaining cooking wine. Stir well to color the beef.
Pour in enough hot water to cover beef by 2 cm. Bring to a boil over high heat, then reduce to low heat.
Cover the pot and keep at a gentle simmer for 1.5 to 2 hours, until the beef is tender enough to be pierced easily with chopsticks.
Turn up the heat to reduce the sauce. Add salt and white pepper to taste. Cook for 2-3 minutes until the sauce thickens and coats the back of a spoon.
Transfer the beef to a deep plate, garnish with chopped scallions or cilantro, and serve.
Tips
Choose beef brisket with some tendons and fat for better texture after simmering. When caramelizing sugar, watch the heat to prevent bitterness. If adding water during simmering, use hot water to avoid shocking the meat.
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