Braised Beef Brisket with Potatoes ( 薯仔焖牛腩)
薯仔焖牛腩, or Braised Beef Brisket with Potatoes, is a classic Cantonese dish known for its hearty and comforting flavors. This savory stew combines tender, slow-cooked beef brisket with soft, flavorful potatoes in a rich and aromatic sauce. Here's how you can make it at home.
Ingredients
For the Beef Brisket:
- 500 g beef brisket cut into chunks
- 2 tablespoons vegetable oil
- 2 cloves garlic minced
- 1 thumb-sized ginger sliced
- 1 star anise
- 2 bay leaves
- 1 cinnamon stick
For the Stew:
- 4-5 medium-sized potatoes peeled and cut into chunks
- 2 carrots sliced (optional)
- 1 onion chopped
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce for color
- 1 tablespoon sugar
- 2 cups beef or chicken broth
- Salt and pepper to taste
Instructions
Prepare the Brisket:
- Blanch the beef brisket in boiling water for about 5 minutes to remove impurities. Drain and set aside.
Brown the Brisket:
- Heat oil in a large pot or dutch oven. Add the blanched brisket and sear on all sides until browned. Remove and set aside.
Sauté Aromatics:
- In the same pot, add garlic, ginger, star anise, bay leaves, and cinnamon stick. Sauté until fragrant.
Cook the Brisket with Seasonings:
- Return the brisket to the pot. Add soy sauce, oyster sauce, dark soy sauce, and sugar. Stir well to coat the beef.
Add Broth:
- Pour in the beef or chicken broth. Bring to a boil, then reduce the heat to low. Cover and simmer for about 1 to 1.5 hours, or until the beef is tender.
Add Vegetables:
- Add the potatoes, carrots, and onion to the pot. Continue to simmer until the vegetables are cooked through and tender, about 20-30 minutes.
Adjust Seasonings:
- Taste and adjust for salt and pepper.
Serve:
- Once the beef and potatoes are tender, remove from heat. Discard the bay leaves, star anise, and cinnamon stick.
