New Year Red-Braised Beef

Deeply savoury and gently sweet, red-braised beef is a Chinese slow-braised dish known for its glossy soy-based sauce and tender, yielding meat. Brisket suits the method well: its connective tissue softens during the long simmer, giving the braising liquor body and a rich mouthfeel. Light and dark soy sauce bring saltiness and colour, while Shaoxing wine, ginger, garlic, star anise, cinnamon and rock sugar create the recognisable warmth of hong shao-style cooking. Served with plenty of sauce over rice or alongside simple greens, it feels generous enough for a New Year table yet practical for make-ahead dinners.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Chinese red-braised comfort food
Flavor profile Savoury • Umami-rich • Gently sweet • Warmly spiced
Techniques Browning • Slow simmering • Sauce reduction
Key equipment Dutch oven • Stovetop
Cooking style One-pot cooking • Slow-cooked • Make-ahead friendly
Time commitment Slow-cooked

Why this recipe works

  • Classic red-braising method: Soy sauce, wine, sugar and aromatics create the deep colour, savoury sweetness and glossy finish associated with Chinese red-braised dishes.
  • Built-in depth: Browning the beef first adds savoury fond, while ginger, garlic, spring onion, star anise and cinnamon infuse the braising liquor as it simmers.
  • Improves with resting: The beef holds well in its sauce, making it practical for preparing ahead and reheating gently without losing tenderness.

Get the most out of this recipe

Ingredient notes

  • Choose brisket with some marbling: A little intramuscular fat helps the beef stay succulent through the long simmer and gives the sauce a richer mouthfeel.
  • Shaoxing wine adds aroma: Shaoxing cooking wine brings a distinctive savoury fragrance; dry sherry is the closest practical substitute if needed.
  • Dark soy is for colour: Light soy provides salt and savouriness, while dark soy gives the braise its deeper colour and glossy finish.

Timing notes

  • Most of the time is hands-off: The active work is mainly browning and building the braising liquor; tenderness develops during the slow simmer.
  • Reduce the sauce at the end: Uncovering the pot for the final simmer concentrates the braising liquor so it lightly coats the beef rather than tasting thin.
  • Let it stand briefly: A short rest before serving helps the glossy sauce cling to the meat and makes the dish easier to portion.

Common mistakes

  • Do not boil aggressively: A rolling boil can tighten the brisket fibres; keep the liquid at a lazy simmer for a tender result.
  • Brown in batches: Overcrowding the pot steams the beef instead of browning it, which reduces the savoury depth of the final sauce.
  • Watch the final reduction: Stop reducing once the sauce is glossy and lightly thickened; if it becomes too intense, loosen it with a small splash of water.

Make-ahead tips

  • Make it in advance: Cool the beef in its braising liquor, then refrigerate so the meat stays moist and the flavours continue to settle.
  • Reheat gently: Warm slowly on the hob until piping hot, adding a little water if the sauce has thickened too much in the fridge.
  • Freezes well: Portion the beef with sauce before freezing, then defrost overnight in the fridge for easier reheating.

Equipment you'll need

Dutch oven Large pot Stovetop Tongs Wooden spoon
Ingredients
Instructions
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  1. Cut the beef brisket into large chunks. Peel the ginger and lightly crush it; lightly crush the garlic cloves. Cut the spring onions into long lengths, keeping the white and green parts together.
  2. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the beef in batches for 6 to 8 minutes total, turning until well coloured, then return all the beef to the pot. Reduce the heat to medium.
  3. Add the ginger, garlic, spring onion, star anise and cinnamon sticks and stir for 1 minute until fragrant. Add the rock sugar and stir for 30 seconds to start dissolving. Pour in the Shaoxing Cooking Wine and scrape up any browned bits from the base.
  4. Stir in the light soy sauce and dark soy sauce, then add the water. Bring to a gentle simmer, cover with a lid slightly ajar, and cook for 2 hours, turning the beef once or twice, until very tender. Keep the heat low enough that the liquid bubbles lazily.
  5. Uncover and lift out the spring onion, star anise and cinnamon sticks. Simmer briskly for 15 to 20 minutes until the sauce is glossy and lightly thickened, and it coats the back of a spoon. Taste and adjust by simmering a little longer if you want it more intense.
  6. Serve the beef with plenty of the rich braising liquor spooned over the top. Let it stand for 5 minutes before serving so the sauce clings to the meat. If the surface looks oily, skim briefly with a spoon before serving.

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Recipe notes

Tips

  • For the cleanest flavour, keep the braise at a gentle simmer rather than a rolling boil, so the brisket stays succulent.
  • If you are serving vulnerable groups, ensure the beef is cooked until piping hot throughout and the sauce is simmered properly.

Substitutions

  • Replace Beef brisket with Beef chuck roast for a slightly leaner, shreddable result.
  • Replace Rock sugar with Granulated sugar, using the same amount.
  • Replace Shaoxing Cooking Wine with Dry sherry for a similar aroma.

Storage

  • Refrigerate up to 3 days
  • Cool completely, then refrigerate in the braising liquor. Reheat gently on the hob over low heat until piping hot, adding a splash of water if the sauce has reduced too far; freeze in portions for up to 3 months and defrost overnight in the fridge before reheating.

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Recipe overview

  • Servings: 4 servings
  • Total time: 3h (30min active)
  • Difficulty: Medium
  • Cuisine: Chinese
  • Allergens:
    Soybeans
One pot Freezer friendly
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Equipment you'll need

Dutch oven Large pot Stovetop Tongs Wooden spoon

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Dark soy sauce

1 cup ≈ 240 ml
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Light soy sauce

1 cup ≈ 240 ml
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Shaoxing Cooking Wine

1 cup ≈ 240 ml
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Vegetable oil

1 cup ≈ 240 ml
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Water

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