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Chinese Braised Beef – ATK


With its generous amount of soy sauce, this dish is meant to taste salty, which is why we pair it with plain white rice (see related content). A simple steamed vegetable like bok choy or broccoli completes the meal. Boneless beef short ribs require little trimming, but you can also use a 4-pound chuck roast. Trim the roast of large pieces of fat and sinew, cut it across the grain into 1-inch-thick slabs, and cut the slabs into 4 by 2-inch pieces.

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  • 1 1/2 tablespoons unflavored gelatin
  • 2 1/2 cups plus 1 tablespoon water
  • 1/2 cup dry sherry
  • 1/3 cup soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons molasses
  • 3 scallions, white and green parts separated, green parts sliced thin on bias
  • 1 (2-inch) piece ginger, peeled, halved lengthwise, and crushed
  • 4 garlic cloves, peeled and smashed
  • 1 1/2 teaspoons five-spice powder
  • 1 teaspoon red pepper flakes
  • 3 pounds boneless beef short ribs, trimmed and cut into 4-inch lengths
  • 1 teaspoon cornstarch


Adapted from


Step 1

1. Sprinkle gelatin over 2 1/2 cups water in Dutch oven and let sit until gelatin softens, about 5 minutes. Adjust oven rack to middle position and heat oven to 300 degrees.

2. Heat softened gelatin over medium-high heat, stirring occasionally, until melted, 2 to 3 minutes. Stir in sherry, soy sauce, hoisin, molasses, scallion whites, ginger, garlic, five-spice powder, and pepper flakes. Stir in beef and bring to simmer. Remove pot from heat. Cover tightly with sheet of heavy-duty aluminum foil, then lid. Transfer to oven and cook until beef is tender, 2 to 2 1/2 hours, stirring halfway through cooking.

3. Using slotted spoon, transfer beef to cutting board. Strain sauce through fine-mesh strainer into fat separator. Wipe out pot with paper towels. Let liquid settle for 5 minutes, then return defatted liquid to now-empty pot. Cook liquid over medium-high heat, stirring occasionally, until thickened and reduced to 1 cup, 20 to 25 minutes.

4. While sauce reduces, using 2 forks, break beef into 1 1/2-inch pieces. Whisk cornstarch and remaining 1 tablespoon water together in small bowl.

5. Reduce heat to medium-low, whisk cornstarch mixture into reduced sauce, and cook until sauce is slightly thickened, about 1 minute. Return beef to sauce and stir to coat. Cover and cook, stirring occasionally, until beef is heated through, about 5 minutes. Sprinkle scallion greens over top. Serve.

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