Tomato Beef Claypot (番茄牛腩煲)
番茄牛腩煲 · fān qié niú pài bāo
My mother's Sunday ritual was this claypot — tomatoes softened into the broth, beef brisket yielding to the fork. She'd use a heavy earthenware pot from the market, low heat for an hour, until the kitchen smelled like home.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- beef brisket, 3cm cubes牛腩块🛒 local500 g
- ripe tomatoes, quartered熟番茄🛒 local3 large
- onion, chopped洋葱🛒 local1 medium
- ginger, sliced姜片🛒 local4 slices
- garlic cloves, crushed蒜瓣🛒 local4 cloves
- star anise八角🏮 asian2 pieces
- light soy sauce生抽🏮 asian2 tbsp
- Shaoxing wine绍兴酒🏮 asian2 tbsp
🌶️ Adjust to your taste
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Instructions
1Blanch beef in boiling water 3 minutes, skim foam, drain.
🔍 Look for High heat 3 分钟 · 3 minutesVisual: 牛肉变灰褐色，浮沫浮起。Beef turns grey-brown, foam rises to surface.
You know it's right when: 灰色浮沫浮起——丢弃并冲洗。Grey foam floats — discard and rinse.
2Sauté onion, ginger, garlic in claypot until fragrant, 2 minutes.
🔍 Look for Medium heat 2 分钟 · 2 minutesVisual: 香料变软，边缘半透明。Aromatics soften, edges translucent.
You know it's right when: 辛辣香气充满厨房。Pungent aroma fills kitchen.
3Add beef, stir 1 minute, pour in 600ml hot water.
🔍 Look for High heat 1 分钟 · 1 minuteVisual: 牛肉微煎，热水剧烈蒸汽。Beef sears lightly, water steams vigorously.
You know it's right when: 滋滋声大，不冒烟。Sizzle is loud, not smoking.
4Bring to boil, skim foam, add tomatoes and star anise.
🔍 Look for High heat 5 分钟 · 5 minutesVisual: 汤汁沸腾，浮沫涌起。Broth bubbles actively, foam rises.
You know it's right when: 滚沸，表面白色浮沫。Rolling boil, white foam on surface.
5Reduce to low heat, cover and simmer 45 minutes.
🔍 Look for Low heat 45 分钟 · 45 minutesVisual: 汤汁微滚，番茄变软。Broth simmers gently, tomatoes soften.
You know it's right when: 蒸汽匀速自盖缝逸出。Steam escapes steadily from lid edge.
6Add soy sauce and wine, simmer 10 more minutes until beef is tender.
🔍 Look for Medium-low 10 分钟 · 10 minutesVisual: 汤汁略收，牛肉叉入即入。Broth reduces slightly, beef yields to fork.
You know it's right when: 叉子轻松插入无阻力。Fork slides in with no resistance.
Tips
- · Use a heavy-bottomed claypot for even heat distribution.
- · Add boiling water after searing to keep broth clear.
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
Why do you cook the aromatics (garlic/ginger) first on low heat?
Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.
Source: Chinese Cooking Demystified technique library
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
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