Taiwanese Braised Beef

Taiwanese Braised Beef

Ingredients

• 1000 beef (brisket or chuck)
• a few slices ginger
• 2-3 scallions
• 1 doubanjiang (broad bean paste)
• 1 rock sugar
• 2-3 light soy sauce
• 0.5 dark soy sauce
• 1 cooking wine
• 1 star anise
• 1 cinnamon stick
• 1 bay leaf
• 1 white radish (daikon)
• to taste salt
• a pinch sugar
• a pinch white pepper powder

Instructions

1. Blanch the beef (do this thoroughly): Place beef in cold water with ginger and cooking wine. Bring to a boil and skim off all the scum. Remove the beef and rinse clean — this step determines whether your broth will be clear!
2. Build a light flavor base (Taiwanese key: not heavy on oil or spice): Heat a little oil in the pot. Add ginger slices and scallion segments. Then add just 1 tsp of doubanjiang (just a touch) and 1 small piece of rock sugar. Stir until fragrant — do NOT let it turn bright red with oil (that's Sichuan style)!
3. Add beef and soy sauce structure: Toss the beef briefly, then add 2-3 tbsp light soy sauce, 0.5 tbsp dark soy sauce (for light color), and 1 tbsp cooking wine. Taiwanese characteristic: soy sauce flavor is the backbone.
4. Add aromatics (keep it minimal!): Add only 1 star anise, 1 small piece of cinnamon stick, and 1 bay leaf. Don't add too many spices or it becomes Chinese braised beef (lu niu rou), not beef noodle soup base.
5. Add water and braise (this makes or breaks it): Pour in enough hot water to cover the beef (a bit more). Stovetop: simmer on low for 1.5-2 hours. Pressure cooker: 25 minutes + natural release.
6. The Taiwanese soul upgrade (this step is key!): Add large chunks of white radish (daikon) and braise together for 30-40 minutes. Purpose: absorbs the oil so it's not greasy, and makes the broth naturally sweet — the soul of Taiwanese style!
7. Final seasoning: Before serving, adjust with salt (last), a pinch of sugar (to balance the soy sauce), and white pepper powder (the signature Taiwanese flavor).
8. To serve as Taiwanese Beef Noodle Soup: Take a portion of the beef broth, add a splash of light soy sauce, minced garlic, and white pepper. Cook noodles (thin or handmade recommended). Assemble: noodles, broth, beef, greens. Optional: pickled mustard greens (a Taiwanese classic)!