Cinnamon Braised Beef

In the west we’re used to cinnamon showing up in our sweet dishes. In the east it’s often used in savory dishes like this fragrant Asian beef stew redolent of spicy cinnamon and black pepper.

Look for a large chuck roast for this recipe. Leaner cuts such as round tend to become dry when braised for a long period. Beef short ribs can also be used and are especially good in this dish.

Serve with a quickly cooked Chinese green vegetable such as bok choy or broccoli and steamed rice.

1 ½ pounds chuck, cut into large cubes
4 cloves garlic
2 teaspoons ground cinnamon
1 teaspoon ground black pepper
2 whole dried red peppers (Thai or cayenne)
1 cinnamon stick, broken in half
2 tablespoons brown sugar
½ cup good soy sauce (such as Kimlan)
3 cups beef broth
¼ cup sherry
2 tablespoons canola or peanut oil

Brown the beef cubes in a large pan with a lid. Add the remaining ingredients, stir to combine and bring just to a boil.

Lower the heat to simmer and cover. Simmer over low heat for 2 hours or until meat is tender. (This recipe is also great prepared in a slow cooker following your crockpot’s instructions). Serve with steamed rice.

  1. I love using cinnamon in savory dishes, it adds such a wonderful aromatic touch! This braised beef sounds superb!

  2. I have had this before….its a bit to get use to but a very nice change of pace….

  3. I would never think to use that much cinnamon in a beef roast recipe but if you say so, then it must be good … gonna rethink my way of cooking roast

  4. Oh I love the idea of adding cinnamon! Yum!

  5. This sounds delicious.In southeast Asia they use cinnimon in savory dished a lot.

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