Hong Shao Niu Nan (stewed Beef Brisket In Brown Sauce)

Hong Shao Niu Nan, or Stewed Beef Brisket in Brown Sauce, is a classic dish in Huaiyang Cuisine. The beef brisket is slowly stewed in a flavorful brown sauce until it becomes tender and packed with rich, savory flavors.

Gluten Free Dairy Free Main Course Huaiyang Chinese Cuisine Beef Stew
Hong Shao Niu Nan (stewed Beef Brisket In Brown Sauce)

Ingredients

  • 2 lbs beef brisket, cut into large chunks
  • 3 slices ginger
  • 2 scallions, cut into sections
  • 3 star anise
  • 2 cinnamon sticks
  • 1/4 cup soy sauce
  • 1/4 cup dark soy sauce
  • 1/4 cup Shaoxing wine
  • 3 tbsp rock sugar
  • 1 tbsp vegetable oil
  • 5 cups water

Instructions

  1. In a large pot, heat the vegetable oil over medium heat. Add the ginger, scallions, star anise, and cinnamon sticks. Stir-fry until fragrant.
  2. Add the beef brisket and sear until browned on all sides.
  3. Pour in the soy sauce, dark soy sauce, and Shaoxing wine. Add the rock sugar and water. Bring to a boil, then reduce heat to low and simmer for 2 hours, or until the beef is tender.
  4. Once the beef is tender, remove it from the pot and cut into slices. Return the beef to the pot and continue to simmer for another 30 minutes to allow the flavors to meld.
  5. Serve the stewed beef brisket in brown sauce hot, garnished with chopped scallions if desired.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Fat
20g
Carbohydrates
15g

Supplies

Large pot Cutting board Knife Measuring cups Measuring spoons

Tools

Stovetop

Serving suggestions

Serving suggestions: Serve the stewed beef brisket with steamed rice or noodles for a comforting and satisfying meal.

Tips & tricks

Tips: For an extra depth of flavor, you can add a few slices of dried tangerine peel to the stew while simmering.

Cost

$20