RECIPES & TIPS

Sichuan-style red braised beef 红烧牛肉 Hóngshāo niúròu

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Are you a beef lover? If you are, well you are in the right place because today we’re going to make Sichuan-style red braised beef (红烧牛肉 Hóngshāo niúròu)! The Chinese name of this dish, with the character Hóng 红 meaning literally “red”, suggests an explosive spiciness, but in reality, this delicacy is rather slightly spicy compared to other beloved Sichuan treats.
The dish is in fact also known as “Sichuan spicy red-cooked beef” with the expression “Red cooking” (红烧)used by Chinese people to describe the long process of braising meat in a reddish liquid (usually obtained by adding some fragrant doubanjiang sauce inside). The slow cooking process makes the beef tender while absorbing flavors and aromatics coming through the soy sauce, doubanjiang, and a combination of spices that give this dish a final bright brownish tint. This beef stew is a very popular meal in China, especially in Beijing, Hunan, and Sichuan. It is a classic Chinese homestyle dish, and everyone has his own way of cooking it. Today we made our contribution by providing you with a traditional version of Sichuan braised beef. The dish is stunningly good-looking, super simple (try and prove this), and really tasty, so we hope you will enjoy it! Do not forget to add some nice root vegetables to accompany the meat and balance out the nutrients in this recipe.

RECIPE

Beef brisket (1kg)

Water (enough to cover the meat)

Shaoxing wine or Chinese baijiu (2 tbsp)

Ginger (10-15g)

Garlic (10-15g)

Green onions (10-15g)

Chinese five spices: cinnamon, fennel seeds, star anise, Sichuan red peppercorns, cloves. (10-15g total)

Vegetable oil (1 tbsp)

Rock sugar (2 tbsp)

Water (300-500ml)

Vegetable oil (3 tbsp)

Doubanjiang Spicy Bean Paste (100g) 

Ginger (30g)

Garlic (30g)

Green onions (30g)

Chinese five spices: cinnamon, fennel seeds, star anise, Sichuan red peppercorns, cloves. (10-15g total)

Extra aromatics: 

Sichuan green peppercorns, chilies, dried hawthorns, dried Goji berries, bay leaves, black cardamom, dried orange peel, Dahurian angelica and dried galanga.

Soy sauce (dark) (2 tbsp)

Water (200ml)

Soy sauce (6-7 tbsp)

White pepper (powder) (2 tsp)

Vinegar (1 tbsp)

Potatoes (4-5 medium sized potatoes)

Sugar 1-2g

Salt 1-2g

PREPARATION

The first step is blanching. Let’s start by cutting the meat into chunks or cubes and placing it in some cold water for a quick blanching (around 30min.). This will help tenderize the meat by removing excess blood.

In the meantime, get your spices ready. We suggest using the Chinese five spices: cinnamon, fennel seeds, star anise, Sichuan red peppercorns, cloves for a better result.

Now, cut the ginger and garlic into slices first, and then start cutting potatoes and green onions into chunks as well. Put the potatoes into a separate container, soaking in water.

Okay, it’s time to remove the meat from the cold water and place it into a separate container. Pour some water into a pot together with the meat, add in some of the fresh aromatics such as ginger, garlic and green onions, some of the five spices (Sichuan peppercorns should be compulsory while the rest optional) and cooking wine (2 tbsp).

Proceed with the blanching by turning on the heat and wait until impurities come up on the surface. Get rid of the murky liquid and foam and take out the meat placing it into a container full of water. Give it a quick rinse and take the meat out of the water. Transfer it into a container, draining excess water.

The second important step of the recipe is the browning. Get some cooking oil into a preheated wok and put in the rock sugar (2 tbsp). Add in a touch of water to melt everything and keep stirring quickly at medium-high heat. Wait until you get a brownie and dense liquid, and pour in some water; 300-500ml should be enough. Take out the browning liquid and put it aside.

Now it’s time to pass to the cooking part. Prepare a bowl with all the spices you wish to add inside for aromatics. For extra aromatics, besides the Chinese five spices, do try to add the following spices: Sichuan green peppercorns, chilies, dried hawthorns, dried Goji berries, bay leaves, black cardamom, dried orange peel, Dahurian angelica, and dried galanga.

Separate the dried spices from the freshly cut ginger, garlic, and green onions that you will be adding to the recipe shortly. Get some vegetable oil into a preheated wok, and pour in the doubanjiang spicy bean paste, keep stirring it until you see the oil getting red. Add the garlic, ginger, and green onions inside and keep stirring for 2-3 minutes, add in also the rest of the dried spices, and keep going for 2 minutes until all the aromatics start to come out.

Time to add the meat inside, keep stirring it while controlling the heat (medium). Add in the browning sauce and keep stirring. Time to adjust the color and flavors with dark soy sauce, water, and then light soy sauce, white pepper, and after 2-3 minutes of infusing, add in the vinegar (1 tbsp). Wait until the vinegar smell has evaporated, simmer for 5-10 minutes and get ready to transfer the braised beef into a stew/clay pot (2-3 hours) or even pressure cooker (20-30 minutes). Make sure that you cover the beef with enough extra water after transferring it to the stew pot. 

We are halfway through the cooking. Now add the potatoes inside the pot, and eventually extra water to cover everything. Keep cooking until the water level has reduced to the right thickness. 

We are done! Good Job! Before serving your Sichuan-style red braised beef, add a pinch of salt and sugar to adjust the flavors.  Dinner is ready! Time to eat!

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