📝 About This Recipe
Te-tehi is a soul-warming Asian-style braise that transforms tough cuts of beef into meltingly tender morsels using a complex, aromatic master stock. This dish is defined by its deep umami profile, balanced with the warmth of star anise, cinnamon, and aged citrus peel. It is a celebration of patience, where time and a low flame coax out a rich, gelatinous sauce that clings perfectly to every bite.
🥗 Ingredients
The Meat
- 2.5 pounds Beef Shank or Brisket (cut into 2-inch chunks)
- 1/4 cup Shaoxing Rice Wine (for blanching)
The Master Stock Base
- 1/2 cup Light Soy Sauce (for saltiness and depth)
- 3 tablespoons Dark Soy Sauce (for a rich mahogany color)
- 40 grams Rock Sugar (or 3 tbsp brown sugar)
- 4 cups Beef Bone Broth (low sodium)
- 3 inch piece Ginger (sliced and smashed)
- 6 pieces Garlic Cloves (whole, lightly crushed)
- 3 whole Star Anise
- 1 piece Cinnamon Stick (3 inches long)
- 1 piece Dried Chenpi (aged tangerine peel or fresh orange zest)
- 1 teaspoon Sichuan Peppercorns (optional for a subtle tingle)
Aromatics & Finish
- 1 large Daikon Radish (peeled and cut into thick rounds)
- 4 stems Scallions (tied into a knot)
- 1 tablespoon Sesame Oil (for finishing)
- 1/4 cup Fresh Cilantro (roughly chopped for garnish)
👨🍳 Instructions
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1
Place the beef chunks in a large pot and cover with cold water. Add the 1/4 cup of Shaoxing wine and bring to a rolling boil for 5 minutes to remove impurities. Drain and rinse the beef under cold running water, then set aside.
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2
In a heavy-bottomed Dutch oven or clay pot, heat a tablespoon of oil over medium heat. Add the ginger, garlic, and scallion knot, sautéing for 2 minutes until fragrant.
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3
Add the rock sugar to the pot and stir constantly until it melts and turns a light amber color, creating a quick caramel base.
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4
Carefully add the blanched beef back into the pot, tossing well to coat each piece in the aromatic oil and melted sugar.
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5
Pour in the light soy sauce and dark soy sauce, stirring for 2 minutes to allow the soy flavor to penetrate the meat surface.
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6
Add the beef bone broth, star anise, cinnamon stick, chenpi, and Sichuan peppercorns. Ensure the liquid completely covers the meat.
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7
Bring the liquid to a boil, then immediately reduce the heat to the lowest setting. Cover with a tight-fitting lid.
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8
Simmer gently for 2 hours. Check occasionally to ensure the liquid hasn't evaporated too much; add a splash of water if needed.
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9
After 2 hours, add the daikon radish rounds to the pot. The radish will absorb the rich flavors of the master stock while releasing its own sweetness.
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10
Continue to simmer for another 45-60 minutes, or until the beef is fork-tender and the daikon is translucent and soft.
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11
Remove the lid and increase the heat to medium-high for the final 10 minutes to reduce the sauce slightly until it reaches a syrupy consistency.
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12
Discard the scallion knot and whole spices. Stir in the sesame oil just before serving for a glossy finish and nutty aroma.
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13
Transfer to a deep serving bowl, garnish generously with fresh cilantro and sliced scallions, and serve piping hot.
💡 Chef's Tips
Always blanch your meat starting from cold water to ensure the cleanest flavor in your final braise. If you don't have rock sugar, granulated sugar works, but rock sugar provides a superior glossy sheen to the sauce. For the best flavor, make this a day in advance; the spices mellow and the beef absorbs more depth as it sits in the liquid. Don't skip the dried tangerine peel; it provides a subtle citrus back-note that cuts through the richness of the beef fat. If the sauce is too thin at the end, remove the meat and vegetables and boil the liquid rapidly until reduced by half.
🍽️ Serving Suggestions
Serve over a bed of steamed jasmine rice to soak up the luxurious braising liquid. Pair with a side of garlicky bok choy or sautéed Chinese broccoli for a fresh, crunchy contrast. A crisp, cold lager or a light Pinot Noir complements the savory and sweet spice notes perfectly. Provide a small dish of chili crisp or soy-soaked Thai chilies on the side for those who enjoy a spicy kick. Serve with thick wheat noodles for a 'Te-tehi' style beef noodle soup variation.