Slow-braised Beef with Abalone and King Oyster Mushrooms

Family Secret Recipe: Slow-braised Beef with Abalone and King Oyster Mushrooms – A Tender, Flavorful Fusion of Traditional Braising and Coastal Ingredients

This dish is special because it’s a collaborative creation between my mom and me.

This dish is special because it’s a collaborative creation between my mom and me. My mom is known for her home-cooked specialties, and this recipe started as one of her ideas—something unique to our family, almost like a "secret recipe." It combines her love for traditional Chinese slow-braised dishes. The tender beef absorbs all the rich flavors of the broth, while the abalone and king oyster mushrooms add a hint of the sea.

For me, this dish represents the bond I share with my mom, blending her culinary expertise with my own desire to create new interpretations of classic flavors. It’s more than just a meal—it’s a reflection of our shared passion for cooking and our connection through food.

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Servings

4

Preparation Time

Cooking Time

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Ingredients:

• 500g beef brisket (or beef chunks)

• 100g beef fat

• 100g pork lard

• 6 fresh abalones, cleaned and shelled

• 1 king oyster mushroom, sliced

• 1 onion (optional), chopped

Aromatics & Spices:

• 1 small piece of ginger, sliced

• 2-3 Garlic

• 2-3 fresh chili peppers (adjust to taste)

• 2 star anise

• 1 cinnamon stick

• 2-3 dried chili peppers (optional)

    Seasoning:

• 3 tablespoons light soy sauce

• 1 tablespoon dark soy sauce

• 2-3 tablespoons cooking wine

• Salt, to taste

• Sugar, to taste

• Hot water, as needed

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Instructions:

1. Prepare the Ingredients:

   • Cut the beef brisket into 2-inch chunks.

   • Slice the king oyster mushroom into thick slices.

   • Clean and shell the abalones.

   • Slice the ginger thinly and chop the onion (if using).

   • Prepare the fresh chili peppers by slicing or keeping them whole depending on your spice preference.

   
   

2. Blanch the Beef:

   • In a large pot, bring water to a boil. Add the beef chunks and 1 tablespoon of cooking wine to the boiling water to remove any impurities and the gamey taste.

   • When the beef starts to foam, skim off the impurities and remove the beef from the water. Rinse the beef under cold water and set aside to drain.

     
     

3. Render the Fat:

   • In a large wok or deep pan, heat over medium heat.

   • Add the beef fat and pork lard, and cook slowly to render the fat. Stir occasionally until the fat is fully melted and the oil is released.

     
     

4. Sauté Aromatics:

   • Once the fat is rendered, add the ginger slices, star anise, cinnamon stick, dried chili peppers, and onions (if using) into the oil. Stir-fry for 1-2 minutes until the aromatics become fragrant.

     
     

5. Brown the Beef:

   • Add the blanched beef chunks to the wok and stir-fry for 3-4 minutes to coat the beef with the aromatic oil. Continue to stir until the beef begins to brown slightly.

     
     

6. Season the Beef:

   • Pour in the light soy sauce, dark soy sauce, cooking wine, salt, and sugar. Stir well to ensure that the beef is evenly coated with the seasoning. Cook for an additional 2 minutes to enhance the flavor.

     
     

7. Simmer the Beef:

   • Pour enough hot water into the wok to completely cover the beef. Bring the mixture to a boil, then reduce the heat to low.

   • Cover the pot and let the beef simmer for 2 hours, stirring occasionally. This allows the beef to become tender and absorb the rich flavors of the sauce.

     
     

8. Add Abalone and Mushrooms:

   • After 2 hours of simmering, add the cleaned abalones and sliced king oyster mushrooms to the pot.

   • Continue simmering on low heat for an additional 30-40 minutes until the abalone is tender and the mushrooms are cooked through.

   • Taste the broth and adjust the seasoning with more salt or sugar if necessary.

     
     

9. Serving:

   • Once the dish is ready, turn off the heat and allow it to rest for a few minutes.

   • Serve the slow-braised beef, abalone, and mushrooms hot, with steamed rice or a side of vegetables.

   • For a chewier texture, you may reduce the simmering time; for a softer, melt-in-your-mouth texture, simmer the beef for a longer period.

Tips:

• For a more intense flavor, you can add more dried chili or increase the amount of dark soy sauce.

• The longer the beef simmers, the more tender it will become. Adjust the cooking time based on your desired texture.

• If you prefer, you can substitute the pork lard with vegetable oil, but the lard gives a richer flavor.