Sour Cabbage and Potato Beef Stew

Sour Cabbage and Potato Beef Stew

This **Sour and Spicy Beef Brisket with Pickled Cabbage** is a mouthwatering dish that combines tender beef, tangy pickled cabbage, and hearty potatoes for a bold, comforting meal. The beef brisket is blanched with ginger and Chinese wine to remove any gaminess, then simmered in a rich, aromatic broth with stir-fried pickled cabbage, garlic, scallions, and fiery chili peppers for an extra kick. A touch of soy sauce and sugar balances the flavors, while potatoes add a satisfying texture. Slow-cooked in a clay pot, the beef becomes melt-in-your-mouth tender, absorbing the sour, spicy, and umami-rich broth. Perfect served over steamed rice, this dish is a flavorful harmony of heat, tang, and savory depth—ideal for spice lovers and anyone craving a hearty, satisfying meal.

10 Minutes
Easy
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
beef brisket
500g
🥩
potatoes
300g
🥩
pickled cabbage
200g

The aromatics

🧅
scallions
2 stalks
🧅
ginger
10g (thinly sliced)
🧅
garlic
5g (minced)
🧅
chili peppers
2 pieces

The sauce & seasonings

🧂
sugar
1 tsp
🧂
soy sauce
1 tbsp
🧂
light soy sauce
1 tbsp
🧂
Chinese wine
1 tbsp

Instructions

1. Step 1

Step 1
I’m using naturally pickled cabbage, which has a pure and clean flavor. It’s better to use beef brisket. After purchasing, wash it with warm water to remove blood.

2. Step 2

Step 2
Cut the cleaned beef brisket into uniform small pieces for later use. The size of the meat depends on personal preference.

3. Step 3

Step 3
Boil water in a pot, then blanch the beef in cold water. After boiling for one minute, rinse with cold water to remove foam. This is my second time blanching, and I added ginger slices and Chinese wine to remove the fishy smell.

4. Step 4

Step 4
I’m using the stem of the pickled cabbage, cutting it into uniform diagonal slices. Also, chop the scallions, ginger, and garlic for later use.

5. Step 5

Step 5
Stir-fry the scallions, ginger, and garlic over low heat to avoid burning.

6. Step 6

Step 6
Then add the cut pickled cabbage and stir-fry until fragrant.

7. Step 7

Step 7
If you like spicy food, you can add chili peppers now. I added dried chili peppers and small chili peppers, which are very spicy and suitable for my taste.

8. Step 8

Step 8
Add the blanched beef brisket and stir-fry to remove excess water.

9. Step 9

Step 9
Add a small amount of soy sauce to adjust the color.

10. Step 10

Step 10
Then add a small amount of light soy sauce to enhance the flavor.

11. Step 11

Step 11
Finally, add a small amount of sugar.

12. Step 12

Step 12
Add water to the pot, making sure the water level is even with the beef.

13. Step 13

Step 13
Transfer the beef and soup to a clay pot, bring to a boil over high heat, then reduce to low heat and simmer for about 40 minutes.

14. Step 14

Step 14
Remove the potato skins, wash and cut them into uniform small pieces, and blanch them in water to remove starch.

15. Step 15

Step 15
15 minutes before the end of cooking, heat oil in the pot, add the drained potato pieces, and stir-fry until they are slightly browned.

16. Step 16

Step 16
Finally, add the stir-fried potato pieces to the clay pot, stir to combine, and continue to simmer. Add salt and monosodium glutamate to taste.

17. Step 17

Step 17
According to personal preference, you can reduce the soup by simmering without a lid, making the flavor more intense.

18. Step 18

Step 18
The dish is sour, refreshing, and delicious, and it’s a great accompaniment to rice. It seems that every girl loves potatoes.

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