Chinese Braised Beef with Potatoes and Carrots

01Method

1. 1

   Cut the beef into three-centimeter cubes and place in a large pot. Cover with cold water until the meat is submerged. Bring to a gentle simmer over medium heat, stirring occasionally to prevent sticking. Maintain a light simmer, skimming away any foam that rises to the surface until the broth becomes clear, about 10 to 15 minutes.

2. 2

   Add the rice wine, dried chilies, thinly sliced ginger, halved scallions, bay leaves, sugar, black pepper, star anise, and cinnamon stick. Cover and braise over medium heat for approximately one hour.

3. 3

   Stir in the light and dark soy sauces along with salt. Continue cooking uncovered until the beef becomes tender but does not fall apart, approximately 1.5 to 2 hours, maintaining a gentle simmer throughout.

4. 4

   Remove and discard the ginger pieces, scallion pieces, and dried spices. Add the potatoes and carrots cut into five-centimeter pieces. Simmer uncovered for an additional 20 to 30 minutes until the vegetables are soft.