Savory Spiced Beef Brisket

Get ready to fill your kitchen with the most incredible, soul-warming aroma. This recipe transforms a humble cut of beef brisket into a dish of profound flavor and melt-in-your-mouth tenderness. While the ingredient list might look long, the process is wonderfully straightforward, relying on the magic of a slow braise—or a pressure cooker for a fantastic shortcut. The method involves simmering the beef in a broth infused with a symphony of warm spices like star anise, cassia, and Sichuan peppercorns, creating a savory, deeply comforting flavor profile often associated with classic homestyle cooking. It’s an impressive dish that requires mostly hands-off simmering time, making it a perfect weekend project that delivers a truly restaurant-quality meal with minimal fuss.

Here’s what you’ll need to get started. Don’t be intimidated by some of the more specific spices; I’ve included plenty of easy-to-find substitutions so you can make this delicious dish with ingredients from your local supermarket.

For the Beef:

• 2 lbs (about 900g) beef brisket or chuck roast, cut into 1.5-inch cubes
• 1 tablespoon Shaoxing wine (or dry sherry)
• 2 tablespoons vegetable oil
• Boiling water, as needed
• Salt, to taste

For the Aromatic Braising Liquid:

• 3 slices of ginger
• 2 star anise pods
• 1 small stick of cassia bark (or a 3-inch cinnamon stick)
• 15 Sichuan peppercorns
• 1 black cardamom pod (cao guo)
• 2 slices of angelica root (bai zhi)
• A few strands of dried tangerine or orange peel (optional)
• 3-4 tablespoons dark soy sauce (or red-braising soy sauce)

A Note on Ingredients:
Many of these spices can be found at an Asian grocery store. However, if you have trouble finding them, here are some tips. Dark soy sauce is thicker and less salty than regular soy sauce, used primarily for its rich, dark color and subtle sweetness. If you can’t find it, use regular soy sauce and add a teaspoon of molasses or brown sugar. For the spices, angelica root has an earthy, herbal aroma, while black cardamom is intensely smoky. For the most authentic flavor, it’s worth seeking them out. If not, you can omit them, and the dish will still be delicious—the star anise, cassia, and ginger will provide a wonderful aromatic base.

Let’s get cooking! Following these steps will ensure your beef is tender, flavorful, and absolutely perfect.

1. First, prepare the beef. Place the beef brisket in a large bowl and cover it with cold water. Let it soak for about 30 minutes, changing the water a couple of times. You will notice the water becoming cloudy; this process helps remove impurities for a cleaner-tasting final dish.
2. Drain the beef and cut it into uniform 1.5-inch cubes.
3. Place the beef cubes in a large pot and cover with cold water. Add the Shaoxing wine (or dry sherry). Bring the water to a boil over high heat, and you’ll see foam or scum rise to the surface. Let it boil for 2-3 minutes.
4. Carefully remove the beef cubes with a slotted spoon, leaving the scummy water behind. Discard the water and rinse the pot.
5. Set the pot back on the stove over medium heat. Add the vegetable oil. Once the oil is warm, add the star anise, cassia bark (or cinnamon stick), and Sichuan peppercorns. Toast them for about a minute until they release their wonderful aroma. Be careful not to burn them. Using a slotted spoon, remove the toasted spices from the oil and discard them. You are left with a beautifully fragrant infused oil.
6. Add the blanched beef cubes to the infused oil and stir-fry for a minute to get a light sear. Pour in enough boiling water to just cover the beef. Add the ginger, angelica root, black cardamom, tangerine peel (if using), and dark soy sauce. Bring to a simmer and let it cook for about 10 minutes, allowing the flavors to begin mingling.
7. Now, for the final braise. Transfer everything from the pot into a pressure cooker. Add salt to taste. Secure the lid and cook on high pressure for 20 minutes. (No pressure cooker? No problem! Simply keep the beef in your pot, cover it, reduce the heat to low, and let it simmer gently for 1.5 to 2 hours, or until the beef is fork-tender. Check occasionally to ensure there is enough liquid.)
8. Once cooked, the beef brisket will be astonishingly tender, rich in color, and enveloped in a savory, aromatic sauce. The combination of meat and rendered tendon becomes succulent and satisfying, making every bite an absolute delight.

The moment you open the lid, you’ll be greeted by a mouthwatering fragrance that promises a truly special meal. The beef is so tender it practically falls apart with the gentlest prodding of a fork, and the sauce is a deep, complex elixir of savory and spice notes. This dish is incredible served over a bed of fluffy steamed rice, which soaks up all that glorious sauce. You can also pair it with noodles or some simple blanched greens like bok choy or broccoli. This recipe isn’t just about making food; it’s about creating a comforting experience. I encourage you to give it a try—it’s one of those dishes that becomes a cherished favorite. Let me know how yours turns out in the comments below