Jiang niu rou (酱牛肉)
China
Chinese-style braised beef with a rich master stock broth. The meat becomes flavorful, and the resulting broth can be reused for other dishes.
Ingredients
- 1500 g beef
- 4 tbsp soy paste
- 1 pcs fermented tofu
- 4 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp Shaoxing rice wine
- 5 pcs ginger
- 2 pcs green onion
- 12 g cane sugar
- 4 pcs star anise
- 1 pcs cinnamon stick
- 4 pcs bay leaf
- 1 tsp fennel seeds
- 1 tbsp Sichuan pepper
- 1 tbsp white peppercorns
- 8 pcs cloves
- 1 pcs cao ko
- 2 pcs dried sand ginger
- 4 pcs dried chili
- to taste salt
- to taste chili oil
- 750 ml water
Steps
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Rinse the beef and cut each piece lengthwise once.
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Place the beef in a large bowl, cover with water, soak for 1 hour, then drain.
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Prepare the marinade: in a bowl, combine soy paste, fermented tofu, light soy sauce, and dark soy sauce, and mash the tofu until smooth.
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Coat the beef with the prepared marinade, mix thoroughly, and let it rest for at least 4 hours (or overnight) in the refrigerator.
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Transfer the beef with the marinade to a pot, add 750 ml water, 2 tbsp Shaoxing rice wine, 2 pcs green onion, 5 pcs ginger, 12 g cane sugar, 4 pcs star anise, 1 pcs cinnamon stick, 4 pcs bay leaf, 1 tsp fennel seeds, 1 tbsp Sichuan pepper, 1 tbsp white peppercorns, 8 pcs cloves, 1 pcs cao ko, 2 pcs dried sand ginger, 4 pcs dried chili, and salt to taste.
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Bring to a full boil, then reduce heat to low, cover, and simmer for 1.5 hours.
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Halfway through, check the saltiness and add salt if needed.
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Check for doneness, cool the beef in the broth, remove, chill, and refrigerate until fully set.
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Strain the broth through a sieve, discard the spices, and set the broth aside for later use.
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Slice the beef thinly, arrange on a plate, warm a little broth and drizzle over the meat, add chili oil and finely chopped green onion to taste.
FAQ
What is Jiang Niu Rou (酱牛肉)?
Jiang Niu Rou is a traditional Chinese dish featuring tender beef braised in a rich, aromatic master stock, often served cold as an appetizer or side dish.
How is 酱牛肉 pronounced?
The pinyin pronunciation for 酱牛肉 is 'Jiàng Niú Ròu'.
What can I substitute for fermented tofu in Jiang Niu Rou?
While fermented tofu adds unique depth, you can omit it or use a small amount of miso paste for a similar umami kick, though the flavor profile will differ slightly.
Can I prepare Jiang Niu Rou in advance?
Yes, Jiang Niu Rou is excellent when made ahead. The flavors deepen overnight, and it's traditionally served chilled or at room temperature.
What are the key spices in traditional Jiang Niu Rou?
Key spices include star anise, cinnamon stick, bay leaf, fennel seeds, Sichuan pepper, and white peppercorns, creating its distinctive aromatic profile.