Ingredients

Method

1. 1. Brown the beef in a wide pot or Dutch oven Heat 2 tablespoons neutral oil over medium-high heat until shimmering. Working in two batches to avoid crowding, place beef pieces in the pot in a single layer. Let them sit undisturbed for 3–4 minutes until the undersides turn deep golden brown, then turn and brown the other sides. This takes about 8–10 minutes per batch. Set the browned beef aside on a plate.

   Watch for: The meat should have a deep golden crust on both sides; the pot should smell rich and caramelized.

   Tip: Do not stir the meat while it browns; stillness builds crust.

2. 2. Build the braise base with aromatics and spices In the same pot, add garlic and ginger slices. Stir for 30 seconds until fragrant. Add star anise and Sichuan peppercorns, stirring for another 20 seconds. Pour in the stock, soy sauce, brown sugar, and 1 teaspoon chilli oil. Stir to combine, scraping up any browned bits stuck to the bottom of the pot.

   Watch for: The braise liquid should smell warm and aromatic; you should see the sugar dissolving and spices settling into the liquid.

3. 3. Return the beef to the pot and simmer Place the browned beef back into the pot along with any accumulated juices. Bring the liquid to a gentle simmer over medium heat, then reduce heat to maintain a low, steady simmer. Cover with a lid slightly ajar or place a piece of parchment paper directly on the surface to keep the meat submerged. Cook for 60–75 minutes, stirring occasionally, until the beef is very tender and breaks apart easily with a spoon.

   Watch for: The beef should yield immediately to a fork with no resistance; the braise liquid will look darker and slightly reduced.

   Tip: A low simmer coaxes tenderness and allows flavors to marry. High heat toughens meat and separates flavors rather than knitting them together.

4. 4. Add potatoes and finish the braise Add the halved or quartered potatoes to the pot, nestling them into the braise liquid. Return to a gentle simmer, cover, and cook for 20–25 minutes, until the potatoes are fork-tender and slightly translucent at the edges. Taste the braise and season with salt as needed. If you prefer more heat, stir in an additional 1/2 teaspoon chilli oil and let it meld for 2 minutes.

   Watch for: The potatoes should break apart slightly when pressed with a spoon; the braise liquid should coat a spoon and smell warm and complex.

5. 5. Garnish and serve Ladle the braise into bowls, making sure each serving has beef, potatoes, and plenty of braise liquid. Drizzle with sesame oil and scatter scallion pieces over the top.