This dish, which typically uses pork belly, works well with the luscious texture of beef cheeks. Caramelized sugar provides a deep, background sweetness that plays off the saltiness of the soy sauce and the fragrance of the aromatics. While often enjoyed as a main dish served alongside steamed rice, noodles or shaobing (Chinese sesame flatbread), its rich and indulgent flavour also makes it a versatile ingredient in other dishes. It can be served in steamed buns, stir-fries or noodle soups, adding a burst of flavor and richness.
Shanghai-Style Braised Beef Cheek
- Prep Time: 15 minutes
- Cook Time: 3 hours 45 minutes
- Total Time: 4 hours
Ingredients
2 lb (1 kg) Beef Cheeks or Boneless Shank, cut into 1-inch (2.5 cm) cubes
2 tbsp (30 mL) EACH granulated sugar and peanut or canola oil
¼ cup (60 mL) light soy sauce
1 tbsp (15 mL) dark soy sauce
¼ cup (60 mL) Shaoxing wine
3 whole star anise
2 thin slices gingerroot
4 green onions, cut into 2-inch (5 cm) pieces
Instructions
- Place beef in a large pot and add water to cover by about 3 inches (8 cm). Bring to a boil over high heat; reduce heat and boil for 5 minutes, skimming off any scum that rises to the top. Drain, discarding liquid, and rinse beef well under cold, running water; drain again. Clean the pot.
- Set a sieve that fits well over the pot, an oven mitt and 1 cup (250 mL) of water beside the stove.
- Combine sugar and oil in the clean pot. Cook over medium-high heat, stirring, for about 3 to 5 minutes, until caramelized to a deep golden brown. Immediately remove the pot from the heat, place the sieve over the pot and put the oven mitt on your pouring hand. Stand back and carefully pour water through the sieve into the caramel (it will sputter and boil furiously; the sieve acts as a screen to reduce splashing and prevent burns).
- When sputtering subsides, return the pot to medium-high heat. Add light soy sauce, dark soy sauce, Shaoxing wine, star anise and gingerroot. Add beef and just enough water to barely cover the beef; bring to a boil. Cover, reduce heat to low and simmer for 2½ to 3 hours, checking occasionally and maintaining the liquid level by replenishing with water as necessary, until beef is fork-tender.
5. Remove the lid and increase the heat to a gentle boil. Boil gently, stirring occasionally at first, then more frequently as the liquid reduces, and adjusting the heat as necessary for about 10 to 15 minutes or until liquid is reduced to a thick glaze that flows around the beef.
- Discard star anise and gingerroot. Stir in green onions. Serve beef with glaze spooned over top.
Notes
Tip: To make ahead to add to other recipes, let cool and refrigerate in an airtight container for up to 3 days. Add ¼ cup (60 mL) water and reheat in a saucepan over medium heat, stirring often, until steaming hot.
Electric Pressure Cooker Method: Proceed with the recipe as directed, using an electric pressure cooker in place of the large pot starting in step 2 and the following modifications:
Step 1: Proceed as directed to parboil the beef on the stovetop.
Step 2: Set a sieve that fits well over the pressure cooker, an oven mitt and 1 cup (250 mL) of water beside the cooker.
Step 3: Combine sugar and oil in the pressure cooker; set the sear/sauté function to MEDIUM/NORMAL; cook, stirring, for 3 to 5 minutes, until caramelized to a deep golden brown. Press cancel. Proceed as directed adding water.
Step 4: When sputtering subsides, set the sear/sauté function to HIGH/MORE; cook, scraping the bottom of the pot until the caramelized sugar is fully dissolved. Add light soy sauce, dark soy sauce, Shaoxing wine, star anise and gingerroot. Add beef and ½ cup (125 mL) water; bring to a boil.
Step 5: Seal the pressure cooker lid and make sure the vent is closed. Set the pressure to HIGH and time for 50 minutes. When the timer beeps, press cancel and allow the pressure to release naturally for 15 minutes, then quick-release the remaining pressure. Remove the lid. Set the sear/sauté function to MEDIUM/NORMAL and proceed as directed.
