红烧牛肉，是中式炖菜里的“天花板”。牛肉炖得软烂入味，汤汁浓郁红亮，带着八角和桂皮的香气。出锅前撒上一把香菜，清香解腻，不管是配米饭还是下面条，都让人欲罢不能。
Braised Beef is the ultimate Chinese stew. The beef is braised until tender and packed with flavor, in a rich, glossy sauce infused with star anise and cinnamon. A handful of fresh cilantro at the end adds a refreshing touch. Whether served with rice or noodles, it’s absolutely irresistible.
🌴食材 | Ingredients：
牛腩肉，500g（切块）。/ Beef brisket, 500g (cut into chunks).
🌴配料 | Aromatics：
姜片，4片。/ Ginger slices, 4.
葱段，1根。/ Scallion, 1 stalk (cut into segments).
八角，2个。/ Star anise, 2.
桂皮，1小块。/ Cinnamon stick, 1 small piece.
香叶，2片。/ Bay leaves, 2.
干辣椒，2个（可选）。/ Dried chilies, 2 (optional).
香菜，1小把（切碎，出锅撒）。/ Cilantro, 1 small bunch (chopped, for garnish).
🌴调味 | Seasonings：
生抽，3勺（约30ml）。/ Light soy sauce, 3 tbsp (about 30ml).
老抽，1勺（约10ml，上色用）。/ Dark soy sauce, 1 tbsp (about 10ml, for color).
料酒，2勺（约20ml，焯水用）。/ Cooking wine, 2 tbsp (about 20ml, for blanching).
冰糖，1小块（约15g，提亮增鲜）。/ Rock sugar, 1 small piece (about 15g, for color and flavor).
盐，适量。/ Salt, to taste.
食用油，适量。/ Cooking oil, as needed.
🌴做法 | Instructions：
1，焯水去腥 | Blanch the Beef
牛肉冷水下锅，加姜片、葱段和1勺料酒，大火煮开后撇去浮沫，捞出牛肉用温水洗净。⚠️ 千万别用冷水冲洗焯过水的牛肉，否则肉质会收缩变柴。
Place the beef in a pot of cold water with ginger, scallion, and cooking wine. Bring to a boil, skim off the foam, and rinse the beef with warm water. ⚠️ Never rinse with cold water, or the meat will contract and become tough.
2，炒糖色 | Caramelize the Sugar
锅里倒少许油，放入冰糖，小火慢慢炒到冰糖融化、变成枣红色的糖色。立刻倒入牛肉块，翻炒均匀，让每块牛肉都裹上糖色。⚠️ 千万别用大火炒糖色，糖很容易糊，糊了整锅都会发苦。我试过火太大，结果糖瞬间就焦了，牛肉全毁了。
Heat a little oil in a pan, add the rock sugar, and stir over low heat until it melts and turns a dark amber color. Immediately add the beef and stir-fry to coat each piece. ⚠️ Never use high heat to caramelize the sugar, as it burns easily and turns bitter. I’ve tried it, and the sugar burned instantly, ruining the whole dish.
3，加料炖煮 | Add Ingredients and Simmer
放入姜片、葱段、八角、桂皮、香叶和干辣椒，炒出香味。加入3勺生抽、1勺老抽和1勺料酒，翻炒均匀。加入没过牛肉的热水，大火烧开后转小火，盖上锅盖炖1.5小时。⚠️ 一定要加热水，冷水会让牛肉收缩变硬。
Add the ginger, scallion, star anise, cinnamon, bay leaves, and dried chilies, and stir-fry until fragrant. Add the light soy sauce, dark soy sauce, and cooking wine, and mix well. Pour in hot water to cover the beef. Bring to a boil, then reduce to low heat, cover, and simmer for 1.5 hours. ⚠️ Always use hot water; cold water will toughen the beef.
4，收汁出锅 | Reduce and Serve
牛肉炖到软烂后，根据口味加盐调味。转大火收汁，直到汤汁浓稠、均匀裹在牛肉上。关火，装盘，撒上香菜碎。⚠️ 盐最后放，过早加盐会让牛肉变柴。
Once the beef is tender, season with salt to taste. Turn to high heat to reduce the sauce until thickened and coating the beef. Turn off the heat, plate, and sprinkle with chopped cilantro. ⚠️ Add salt at the end; adding it too early will toughen the beef.
宝宝们，红烧牛肉的精髓在于“肉烂汤浓，色泽红亮”。牛肉一定要冷水下锅焯水，温水冲洗。炒糖色一定要小火，防止发苦。炖煮时加热水，肉才不柴。盐最后放，牛肉才容易炖烂。出锅前撒香菜，清香解腻。
Tips: The key to Braised Beef is “tender meat, rich sauce, glossy color.” Blanch the beef in cold water and rinse with warm water. Caramelize the sugar over low heat to prevent burning. Use hot water for braising. Add salt at the end so the beef becomes tender. Garnish with cilantro for a fresh finish.
这道【红烧牛肉 | Braised Beef】是中式炖菜里的经典硬菜。如果你喜欢这种浓郁软烂的口感，还可以试试我之前写的【红烧肉 | Braised Pork Belly】。想看更多经典硬菜，可以逛逛我的【硬菜/宴客 | Main Dishes】分类。
If you enjoy this rich and tender flavor, you should also try my Braised Pork Belly. For more classic main dishes, check out my Main Dishes category.
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