Redcooked Beef
Red-braised Beef
1 kg beef for stewing
5 cm piece of fresh ginger
2 spring onions
3 T peanut oil
6 T chili bean paste
1 litre beef/game stock
4 T Shaoxing ricewine
2 t dark soy sauce
2 t whole Sichuan pepper
1 star anise
1 cao guo (optional, I didn't use it this time)
salt, to taste
Blanch the beef in boiling water for a minute or two until scum has risen to the surface, then remove the meat and rinse it under the tap. Cut the beef into 3-4 cm chunks. Crush the ginger slightly. Cut the spring onions into 2 or 3 sections.
Heat the oil in a flat-bottomed saucepan over a medium heat. When it is hot, add the chili bean paste and stir-fry for about 30 seconds until the oil is red and richly fragrant. Add the stock, the beef, the wine, the ginger, the spring onions, the soy sauce, and the spices. Bring the liquid to the boil, skim if necessary, then turn the heat down and simmer gently until the beef is beautifully tender. This will depend on which cut of beef you are using, but it should be at least 2 hours. (if using a crockpot, longer)
Liked it better than the first time I made this. And I was right then, it is better with mashed potatoes. :)
Klik hier voor het recept in het Nederlands: Roodgekookt rundvlees uit Sichuan