Braised Beef Brisket with Potatoes and Carrots (Slow-Cooked Chinese-Style Stew)
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RATINGS
Not rated yet
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COOK TIME
Prep 20m • Cook 150m
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VIEWS
471
This hearty braised beef brisket stew features tender chunks of beef, golden potatoes, and sweet carrots simmered in a savory-sweet soy-based sauce. I’ve made it dozens of times — it’s the kind of dish that fills the kitchen with warm aromas while the beef softens over low heat. No pressure cooker needed; just a Dutch oven and about 2.5 hours of gentle simmering gives deeply flavorful, fall-apart beef with well-balanced seasoning. It’s a reliable go-to for Sunday dinners or meal prep — especially if you like rich, umami-forward stews with simple pantry ingredients.
Ingredients
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beef brisket, cut into 1.5-inch cubes
1.1 lb (500 g)
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potatoes, peeled and cut into 1-inch chunks
2 medium (about 12 oz / 340 g)
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carrots, peeled and cut into 1-inch chunks
2 medium (about 6 oz / 170 g)
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yellow onion, roughly chopped
½ medium (about 3 oz / 85 g)
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fresh ginger, thinly sliced
4 thin slices (about 1 tsp grated if preferred)
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scallions, white and light green parts only, cut into 2-inch pieces
2
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neutral oil (like canola or vegetable)
1 tbsp
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kosher salt
¾ tsp
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hot water or low-sodium beef broth
3 cups (720 ml)
Instructions
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Step 1: Step 1
Rinse the beef brisket pieces under cool water and pat very dry with paper towels — this helps them brown better later. Prepare all other ingredients and set aside.
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Step 2: Step 2
Place beef in a pot with cold water to cover and 2 ginger slices. Bring to a gentle boil over medium-high heat. Skim off any gray foam, then drain and rinse the beef under warm water. Set aside.
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Step 3: Step 3
Heat the oil in the pot. Add scallions, ginger, and star anise and sauté until fragrant. Add the cleaned beef brisket, pour in a spoonful of Shaoxing wine, and stir‑fry briefly.
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Step 4: Step 4
Add hot water or broth to cover the beef by about 1 inch. Bring to a simmer, then reduce heat to low. Cover partially and cook for 1 hour 45 minutes, stirring occasionally and adding a splash of water if it looks too dry.
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Step 5: Step 5
Stir in the soy sauces, sugar, and chopped yellow onion. Add potatoes and carrots. Continue simmering uncovered for 25–30 minutes, until potatoes are fork-tender but not mushy and the liquid has reduced to a light glaze.
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Step 6: Step 6
Taste and adjust with salt if needed — the soy sauce usually provides enough. Discard star anise and ginger slices before serving. Garnish with scallion whites or green parts if desired.
Chef’s Notes
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Always add hot water, not cold, when braising—this prevents the meat from tightening up.
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Add potatoes and carrots only for the last 20–30 minutes so they stay tender but don’t fall apart.
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Remove star anise and ginger before serving for a cleaner, smoother eating experience.