Teochew-style Braised Beef

Ingredients

In this Teochew-style adaptation, we replace the traditional German ingredients like red wine and vinegar with Teochew-style fermented bean paste, soy sauce, and Chinese five-spice powder. The cooking technique remains similar, but the flavors are adjusted to suit the Teochew cuisine, resulting in a unique and delightful fusion dish. We alse have the original recipe for Sauerbraten, so you can check it out.

• 1.5 kg (3.3 lbs) beef chuck roast 1.5 kg (3.3 lbs) beef chuck roast
• 4 tablespoons soy sauce 4 tablespoons soy sauce
• 2 tablespoons Teochew-style fermented bean paste 2 tablespoons Teochew-style fermented bean paste
• 1 tablespoon Chinese five-spice powder 1 tablespoon Chinese five-spice powder
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, sliced 2 onions, sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 star anise 2 star anise
• 1 cinnamon stick 1 cinnamon stick
• 1 dried tangerine peel 1 dried tangerine peel
• 4 cups (950 ml) beef broth 4 cups (950 ml) beef broth
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 60g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine soy sauce, Teochew-style fermented bean paste, and Chinese five-spice powder.
2. 2.
   Add the beef chuck roast to the bowl and coat it evenly with the marinade. Let it marinate for at least 2 hours, or overnight for better flavor.
3. 3.
   Heat vegetable oil in a large pot over medium heat. Add the sliced onions and minced garlic, and sauté until fragrant and golden brown.
4. 4.
   Remove the beef from the marinade, reserving the marinade for later. Sear the beef on all sides until browned.
5. 5.
   Add the reserved marinade, star anise, cinnamon stick, dried tangerine peel, beef broth, and brown sugar to the pot. Season with salt and pepper to taste.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 3 hours, or until the beef is tender and easily pulls apart with a fork.
7. 7.
   Remove the beef from the pot and let it rest for a few minutes. Slice the beef into thin pieces.
8. 8.
   Strain the sauce and return it to the pot. Simmer the sauce over medium heat until it thickens slightly.
9. 9.
   Serve the sliced beef with the thickened sauce poured over the top. Enjoy with steamed rice or noodles.

Treat your ingredients with care...

• Teochew-style fermented bean paste — This ingredient adds a unique flavor to the dish. If you can't find it, you can substitute with miso paste mixed with a small amount of hoisin sauce for a similar taste.

Tips & Tricks

• For an even more tender beef, marinate it overnight in the refrigerator.
• If you prefer a thicker sauce, you can mix a small amount of cornstarch with water and add it to the simmering sauce to thicken it further.
• The dish tastes even better the next day as the flavors have more time to meld together, so consider making it in advance.

Serving advice

Serve Teochew-style Braised Beef with steamed rice or noodles to soak up the delicious sauce. Garnish with chopped spring onions for a fresh and vibrant touch.

Presentation advice

Arrange the sliced beef on a platter and pour the thickened sauce over it. Garnish with a sprinkle of sesame seeds and some fresh cilantro leaves for an appealing presentation.