Chinese Cold Spiced Beef
Delight your taste buds with Chinese Cold Spiced Beef, a classic dish that exudes bold flavors and rich aromas with every bite. This recipe features tender beef shank or brisket, slowly simmered in an aromatic braising liquid infused with soy sauce, Shaoxing wine, star anise, cinnamon, and Sichuan peppercorns. The result? A perfectly spiced, melt-in-your-mouth delicacy. The beef is chilled for hours, allowing the flavors to deepen and making it an ideal cold appetizer or side dish. Thinly sliced and served with a drizzle of sesame oil and fresh cilantro, this dish is both elegant and irresistibly flavorful, perfect for celebratory meals or casual gatherings alike. Whether you're exploring traditional Chinese cuisine or looking for a crowd-pleasing dish with a twist, this recipe brings authenticity and satisfaction to the table.
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Recipe Information
Ingredients
- 1 kg Beef shank or brisket
- 30 g Ginger (sliced)
- 4 stalks Green onions
- 120 ml Soy sauce
- 60 ml Shaoxing wine
- 2 tbsp Sugar
- 3 pieces Star anise
- 1 piece Cinnamon stick
- 3 pieces Bay leaves
- 1 tsp Sichuan peppercorns
- 2 pieces Dried red chili peppers
- 1.5 L Water
- 1 tsp Sesame oil (for serving, optional)
- 2 tbsp Cilantro (optional, for garnish)
Instructions
1. Rinse the beef shank or brisket under cold water and pat it dry with paper towels. Trim any excess fat if needed.
2. In a large pot, add the beef and enough water to fully submerge it. Bring to a boil over high heat, then blanch the beef for 5 minutes to remove impurities.
3. Remove the beef from the water, rinse it under running water, and set it aside. Discard the blanching water.
4. In the same pot, heat 1.5 liters of water over medium heat. Add the ginger slices, green onions, soy sauce, Shaoxing wine, sugar, star anise, cinnamon stick, bay leaves, Sichuan peppercorns, and dried red chili peppers. Stir well to combine.
5. Once the mixture comes to a gentle boil, add the beef back into the pot. Reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, or until the beef is tender but still firm enough to slice.
6. Turn off the heat and let the beef cool in the braising liquid to absorb more flavor. This should take about 1 hour.
7. Once cooled, remove the beef from the liquid and wrap it in plastic wrap. Chill in the refrigerator for at least 2 hours or overnight for best results.
8. When ready to serve, thinly slice the beef against the grain. Arrange the slices on a serving plate.
9. Drizzle with a small amount of sesame oil if desired, and garnish with chopped cilantro for extra freshness.
10. Serve cold as an appetizer, side dish, or as part of a larger meal.
Nutrition Facts
Calories |
2609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.5 g | 192% | |
| Saturated Fat | 57.4 g | 287% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 824 mg | 274% | |
| Sodium | 5446 mg | 237% | |
| Total Carbohydrate | 60.1 g | 22% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 28.1 g | ||
| Protein | 252.6 g | 505% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 444 mg | 34% | |
| Iron | 35.6 mg | 198% | |
| Potassium | 4250 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
