Medium 120 min serves 4

Red Wine Beef Brisket (红酒炖牛腩)

Name: Red Wine Beef Brisket (红酒炖牛腩)
Total time: 120 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: beef brisket, 5cm chunks; dry red wine; carrot, cut into chunks; onion, quartered; garlic cloves, smashed; tomato paste; light soy sauce; star anise; bay leaves; beef broth or water

红酒炖牛腩 · hóng jiǔ dùn niú ruǎn

家庭快手版 · Home version: Western technique meets Chinese brisket — the wine tenderizes and adds depth.

Shanghai's cosmopolitan history means fusion dishes are common. This red wine beef brisket uses Chinese braising techniques with a French wine base — the result is a deeply savory, tender dish that's perfect for dinner guests.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

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Ingredients

beef brisket, 5cm chunks牛腩块🛒 local800 g
dry red wine干红葡萄酒🛒 local300 ml
carrot, cut into chunks胡萝卜🛒 local2 medium
onion, quartered洋葱🛒 local1 large
garlic cloves, smashed蒜瓣🛒 local4 cloves
tomato paste番茄膏🛒 local1 tbsp
light soy sauce生抽🏮 asian1 tbsp
star anise八角🏮 asian1 piece
bay leaves香叶🛒 local2 leaves
beef broth or water高汤或水🛒 local300 ml

🌶️ Adjust to your taste

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Spice level

Saltiness

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Instructions

1Pat brisket dry, season with salt and pepper. Sear in hot oil until deeply browned on all sides. Remove.
煎肉上色
🔍 Look for High heat
Visual: 形成深棕色外壳Deep brown crust forms
You know it's right when: 滋滋声，不粘锅Sizzling, no sticking
2In the same pot, sauté onion, carrot, and garlic until softened. Add tomato paste, stir 1 min.
炒蔬菜
🔍 Look for Medium heat
Visual: 蔬菜开始焦糖化Vegetables caramelizing
You know it's right when: 视觉信号已稳定状态已稳定
3Pour in wine, scrape up browned bits. Add soy sauce, star anise, bay leaves, and broth.
Deglaze
🔍 Look for
Visual: 红酒起泡略微收浓Wine bubbling and reducing slightly
You know it's right when: 视觉信号已稳定状态已稳定
4Return beef to pot. Bring to boil, reduce to low. Cover and simmer 90 min.
慢炖
🔍 Look for Low heat 90 minutes
Visual: 汤汁呈深红宝石色Broth is dark ruby
You know it's right when: 视觉信号已稳定状态已稳定
5Check tenderness — beef should be fork-tender. If needed, simmer uncovered 10-15 min to thicken sauce.
收汁
🔍 Look for
Visual: 酱汁挂在勺背Sauce coats back of spoon
You know it's right when: 叉子轻松插入Fork slides in easily
6Remove star anise and bay leaves. Adjust seasoning. Serve with mashed potatoes or rice.
出锅

Tips

· Use a wine you'd actually drink — cheap wine makes cheap sauce.
· Don't skip the sear — it creates fond (browned bits) that flavors the sauce.
· This dish is even better the next day — flavors deepen overnight.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide