Tea-Braised Beef (茶香牛肉)

Instructions

1. 1Blanch beef chunks in cold water: bring to a boil, skim foam, then drain and rinse. This removes gamey impurities.

   冷水焯肉

   🔍 Look for 3–4 分钟 · 3–4 minutes

   Visual: 表面浮起灰色泡沫；牛肉外层转白。Surface foams grey; beef turns pale on the outside.

   You know it's right when: 沸腾稳定后泡沫不再涌出。Foam stops rising once it boils steadily.

2. 2In a heavy pot, combine beef, brewed tea, ginger, star anise, and light soy. Bring to a boil over high heat.

   茶汁入锅

   🔍 Look for High heat 5 分钟 · 5 minutes

   Visual: 茶汤将水染成深琥珀色。Liquid turns deep amber from the tea.

   You know it's right when: 翻滚沸腾，蒸汽带茶香。Rolling boil with fragrant steam.

3. 3Lower heat to a bare simmer, cover, and braise 70 minutes until a chopstick slides in with little resistance.

   小火慢炖

   🔍 Look for Low heat 70 分钟 · 70 minutes

   Visual: 汤面仅现细小气泡；油脂融入汤中。Surface shows only tiny bubbles; fat renders into the broth.

   You know it's right when: 肉纤维松散，边缘微散。Beef fibers loosen; edges begin to separate.

4. 4Add rock sugar, uncover, and simmer 10 minutes to glaze and slightly thicken the sauce.

   加糖收汁

   🔍 Look for Medium heat 10 分钟 · 10 minutes

   Visual: 汤汁挂勺、呈亮红褐色。Sauce coats the back of a spoon and turns glossy mahogany.

   You know it's right when: 气泡变慢变稠。Bubbles become slow and syrupy.

5. 5Taste and adjust salt. Rest 5 minutes off heat so flavors settle, then serve with steamed rice.

   静置入味

   🔍 Look for 5 分钟 · 5 minutes

   Visual: 稍凉后汤汁微稠，牛肉油润发亮。Broth slightly thickens as it cools; beef glistens.

   You know it's right when: 香气转为茶甜暖意。Aroma mellows into sweet-tea warmth.