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.

Chinese Braised Beef – ATK

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  • Prep Time


  • Total Time


  • Servings



  • tablespoons unflavored gelatin

  • cups plus 1 tablespoon water

  • ½

    cup dry sherry

  • 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

  • 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


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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