Homemade Chinese Braised Beef (Lu Niu Rou)

Cooking StepsHow to cook Homemade Chinese Braised Beef (Lu Niu Rou) step by step

Cooking Process

1. 
   Step 1 Detail

   When you bring the beef home, cut it along the grain or into your preferred sizes. If it’s only 1-2 jin, you don’t need to cut it — just make sure the pieces aren’t too large so they marinate evenly. I usually use beef shank; this time it was a gift, already portioned.

2. 
   Step 2 Detail

   Heat a dry wok, then add about half a packet of salt. A bit more won’t hurt.

3. 
   Step 3 Detail

   Stir-fry over medium heat until the salt turns slightly golden.

4. 
   Step 4 Detail

   This is roughly what it should look like.

5. 
   Step 5 Detail

   Turn off the heat, and while still hot, add a large handful of Sichuan peppercorns — two handfuls work too.

6. 
   Step 6 Detail

   Continue stir-frying until the peppercorns release their fragrance.

7. 
   Step 7 Detail

   Add a large handful of fennel seeds.

8. 
   Step 8 Detail

   Stir-fry until fragrant. If the temperature drops, turn on low heat briefly — don’t use high heat or it will burn!

9. 
   Step 9 Detail

   Toss evenly. At this point you’ll smell a rich, aromatic blend of fennel and Sichuan peppercorn.

10. 
    Step 10 Detail

    While still hot, sprinkle the spiced salt mixture over the beef.

11. 
    Step 11 Detail

    Make sure every surface of the beef is coated with the fennel-peppercorn salt.

12. 
    Step 12 Detail

    Flip the beef over. Be careful not to burn yourself while coating it.

13. 
    Step 13 Detail

    Keep flipping and give the beef a good massage as you go.

14. 
    Step 14 Detail

    Cover every side — top, bottom, left, right — for better flavor penetration.

15. 
    Step 15 Detail

    All the beef should be thoroughly coated with the spiced salt.

16. 
    Step 16 Detail

    Place into a sealed bag or wrap tightly with plastic wrap.

17. 
    Step 17 Detail

    Send it to the ‘cold palace’ to chill out — refrigerate for about 3 hours or longer. The longer it sits, the better the result.

18. 
    Step 18 Detail

    This is what it looks like after marinating all afternoon — a lot of blood water has been drawn out.

19. 
    Step 19 Detail

    Rinse thoroughly under running water. The marinated beef will carry a subtle spice aroma.

20. 
    Step 20 Detail

    After rinsing, let it air-dry briefly or pat the surface dry with paper towels.

21. 
    Step 21 Detail

    Enter the second star: soybean paste. (This bottle is 780g; you’ll use about half.)

22. 
    Step 22 Detail

    Slather on the soybean paste — the savory aroma hits you right away.

23. 
    Step 23 Detail

    Just like with the salt, make sure every inch is covered. Massage it in like you’re giving the beef a spa treatment.

24. 
    Step 24 Detail

    Put it back in a sealed bag or wrap with plastic wrap. (I prefer bags — saves washing another dish 😂😂)

25. 
    Step 25 Detail

    Back to the fridge. After its spa session, it needs more chill time — another 3 hours minimum. I usually leave it overnight.

26. Step 26 Detail

    After the paste marination, place the beef in cold water (enough to cover) and bring to a boil for blanching. Start with low heat and gradually increase. Once boiling, let it roll on high heat for 3-5 minutes. Remove and rinse off the scum with warm water. Discard the blanching water.

27. 
    Step 27 Detail

    Add enough water to cover the beef, along with bay leaves, star anise, dried tangerine peel, hawthorn, and other whole spices (use what you have). Cold or hot water both work. If you have master broth from previous batches, start heating it while blanching the beef.

28. 
    Step 28 Detail

    Once it comes to a rolling boil, reduce to the lowest heat. Maintain a gentle simmer — bubbling but not boiling hard — and braise for about 2 hours. At around the 1-hour mark, taste the braising liquid; if it’s too mild, add salt and light soy sauce. At about 1.5 hours, poke with chopsticks — if they slide through easily to the center, it’s done.

29. 
    Step 29 Detail

    Remove the beef and let it cool. Store in sealed bags or airtight containers in the fridge. Freeze any portions you won’t eat soon.