On the search for a Chinese New Year dish that’ll impress the guests? Try this tender Chinese Braised Wagyu Beef Belly recipe by Chef Leon Yee, Chef De Cuisine of buffet restaurant Peppermint at Parkroyal Collection Marina Bay.
There’s a significant amount of prep time (which is more of waiting time between cooking as well as simmering time, and you won’t have to potter around the stove) but the result is worth it — think fork-tender braised beef slices glazed with a braising sauce of aromatic Chinese herbs. Paired with fried Wawa cabbage that adds crunch and texture, it’ll be a hit at the dining table.
Wagyu beef belly
- 1kg wagyu beef belly
- 8g five spice powder
- 50g spring onion, roughly chopped
- 100g shallots, peeled and roughly chopped
- 30g garlic, peeled and roughly chopped
- 15g ginger, peeled and roughly chopped
- 100ml corn oil
- 5g salt
- 1 tsp pepper
- 1 tsp sugar
- 2500ml water
- 680g light soya sauce
- 10g cinnamon stick
- 5g angelica root (dang gui)
- 10g galangal (blue ginger)
- 2g cloves
- 2g star anise
- 85g chicken seasoning powder
- 100g brown sugar
Sauce and Wawa cabbage
- Braising liquid, as required
- 8 wawa cabbage, halved
- Oil for deep frying
- Water, as required
- Potato starch, as required
- Ice water, as required
- Spring onions and fresh chilli, for garnishing
Searing the wagyu beef belly
Pat dry beef belly with a clean towel.
Place all ingredients in a bowl and mix well to make marinade.
Spread marinade over the beef belly, and ensure it is evenly coated.
Leave it in the chiller for a minimum of four hours to ensure the beef absorbs all the flavour from marinade.
Remove from chiller after four hours, remove any chopped garlic, onion and ginger, and pat dry beef again.
Sear beef belly over high heat on all sides to get a nice charred flavour.
Braising the beef
Pour water in pot, add in all ingredients and bring to boil.
Placed well-seared beef belly into braising liquid.
Allow to boil again, then simmer over low heat for two hours or until beef is tender.
Test the doneness of beef with a fork. If it goes through easily, remove beef from braising sauce.
To serve, cut or slice beef as preferred.
Strain and keep braising liquid to make sauce for beef belly.
Beef belly sauce and Wawa cabbage
Heat oil over high heat.
Deep fry wawa cabbage in oil till lightly browned.
Transfer into ice water to prevent further cooking.
Boil water, add in wawa cabbage for 20 seconds to reheat and remove excess oil.
Bring braising sauce to a boil, thicken with potato starch and add salt if required.
Plate cabbage and beef in alternating layers, and pour sauce over to give it a nice glaze.
Garnish as desired and it will be ready to serve.