Braised Beef Brisket with Red Wine 紅酒炆牛腩

Tender beef brisket is slow-braised in a rich, aromatic red wine sauce with root vegetables until melt-in-your-mouth soft. This fusion dish blends Cantonese braising techniques with Western flavors for a truly comforting meal.

Nutrition (per serving)

Ingredients

• 800g beef brisket, cut into 2-inch chunks
• 1 tbsp cooking oil
• 2 slices ginger
• 3 cloves garlic, smashed
• 1 large onion, roughly chopped
• 2 carrots, peeled and cut into 1-inch pieces
• 2 potatoes, peeled and cut into 1-inch pieces
• 200ml dry red wine
• 300ml beef broth
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1 star anise
• 1 small cinnamon stick

Steps

1. Blanch beef brisket in boiling water for 5-7 minutes to remove impurities. Drain and rinse thoroughly with cold water. Pat dry.
2. Heat cooking oil in a large pot or Dutch oven over medium-high heat. Add ginger and smashed garlic, sauté until fragrant.
3. Add beef brisket chunks and sear until browned on all sides.
4. Pour in red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to allow the alcohol to evaporate.
5. Add beef broth, light soy sauce, dark soy sauce, oyster sauce, sugar, star anise, and cinnamon stick. Stir well.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 60 minutes.
7. Add chopped onion, carrots, and potatoes to the pot. Stir gently. Continue to simmer, covered, for another 30-40 minutes, or until beef and vegetables are fork-tender.
8. Taste and adjust seasoning if needed. Serve hot with steamed rice.

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