Braised Beef
Potatoes and Carrots over Rice

A rich, savory braised beef and tendon stew featuring tender chuck, soft waxy potatoes, and sweet carrots simmered in aromatic bean paste gravy over steaming rice.

Ingredients

• 2.5 kg beef brisket and tendon
• 2 tbsp bean paste
• 1 tbsp tomato paste
• 1 tbsp yellow bean paste
• 3 pcs potatoes
• 2 pcs carrots
• 3 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp oyster sauce
• 2 pcs cinnamon sticks
• 3 pcs bay leaves
• 2 pcs star anise
• 2 pcs black cardamom
• 2 pcs white cardamom
• 4 pcs dried chili peppers
• 3 stalks scallion
• 5 slices ginger
• 4 cloves garlic
• 1 tsp white sugar
• 1 tsp salt
• to taste cooking wine
• to taste water
• optional chopped green onion
• optional fresh cilantro

Instructions

1. 1Wash and rinse the blanched beef

   

   Transfer the blanched beef pieces into a colander and rinse them thoroughly under clean running water to remove any remaining scum or impurities from the surface.

   Tip: Washing the beef after blanching helps ensure a clean, clear, and flavorful braising sauce.
2. 2Stir-fry the aromatic spices

   

   Heat oil in a wok and add the prepared spices including cinnamon, bay leaves, star anise, dried chilies, scallion, ginger, and garlic. Stir-fry over medium heat until fragrant and the oil takes on the aromatic essence.

   Tip: Keep the heat moderate to avoid burning the dried spices while they release their oils.
3. 3Add and sauté the bean pastes

   

   Pour the mixture of bean paste, tomato paste, and yellow bean paste directly into the wok with the aromatic spices. Stir continuously to combine everything evenly and bring out the rich, savory aroma of the sauces.

   Tip: Sautéing the pastes briefly helps remove raw flavors and deepens the overall color and richness of the base sauce.
4. 4Add and stir-fry the beef

   

   Add the pre-blanched beef tendon and brisket pieces into the wok with the aromatic spice and sauce mixture. Toss and stir-fry thoroughly so every piece of beef is evenly coated and flavored.

   Tip: Stir-frying the blanched beef briefly with the base aromatics locks in flavors before adding liquids for braising.
5. 5Season and braise the beef

   

   Pour water into the wok over the seasoned beef, then add light soy sauce, dark soy sauce, oyster sauce, a touch of white sugar, and salt. Stir well, bring to a boil, then cover and simmer over medium-low heat for an hour and a half.

   Tip: A long, slow simmer is essential for breaking down tough connective tissues in the brisket and tendon until tender.
6. 6Add potatoes and carrots

   

   Add chunks of raw potatoes and carrots directly into the pot with the braising beef and simmer for another half an hour until tender and flavorful.

   Tip: Cut the potatoes and carrots into uniform, large chunks so they hold their shape during the extended simmer.
7. 7Garnish the stew

   

   Just before serving, sprinkle freshly chopped green onions and cilantro evenly over the hot beef, potato, and carrot stew to enhance the aroma and flavor.

   Tip: Add the green onions and cilantro right at the end of cooking so they retain their fresh color and fragrance.
8. 8Prepare the sauce mixture

   

   Combine spoons of bean paste, tomato paste, and yellow bean paste in a bowl, preparing the rich flavor base for the braised beef dish.

   Tip: Mixing the pastes together beforehand makes it easier to fry and build a deep, complex flavor profile.

Storage & Reheating

Burn It Off

Frequently Asked Questions