Sichuan Braised Beef
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
6
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Calories
583 kcal
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Course
Main Course
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Cuisine
Chinese
Sichuan Braised Beef
Description
Sichuan Braised Beef uses beef brisket cut into chunks, blanched, then stir-fried with chili bean paste and aromatic spices including leek, onion, garlic, ginger, star anise, bay leaf, and Sichuan peppercorn. Soy sauces and a touch of rock sugar balance the heat and savoriness. The beef is then slowly braised in water or beer until tender. Potatoes cut into cubes are cooked separately until nearly done and added to the dish to complete the meal.
The final dish pairs tender, well-flavored meat with soft potatoes that soak up the savory, spicy broth. The method of frying the spices before braising unlocks robust aromatics typical of Sichuan cuisine, while slow cooking ensures the beef is richly infused and tender.
This dish works well as a main course with steamed rice or noodles to enjoy the flavorful sauce. Leftover braised beef is easy to reheat gently to retain tenderness. This recipe captures the distinctive complexity from Sichuan Doubanjiang and whole spices without overwhelming the palate.
Ingredients
- 1 beef brisket around 1000g, strip
- 4 potato middle sized
- 2 tbsp. Sichuan Doubanjiang
- 2 leek cut into sections
- 2 onion
- 1 garlic peeled
- 1 inch ginger divided, root
- 1 tbsp. rock sugar
- 2 star anise
- 2 bay leaf
- 2 Amomum villosum optional, Lours
- cassia bark very small piece
- 1/2 tbsp. Sichuan peppercorn
- 1/4 cup soy sauce light
- 2 tbsp. dark soy sauce
- 4 tbsp. Chinese cooking wine
- water as needed
- coriander as needed
Instructions
- Cut the beef brisket into small chunks and then soak in a large pot of clear water for half an hour.
- Get a large pot and load it with enough water, add 2 slices of ginger and 1 tablespoon of cooking wine. Place the beef in cold water, start the fire and bring everything to boil for 2 minutes. Transfer out and drain.
- Add around 1 tablespoon of cooking oil in your pot and fry doubanjiang until the oil turns red too. Place leek onion, garlic and ginger and other spices, fry over small fire until aromatic.
- Place the beef in and fry for a while until you can smell the aroma of the beef. Add rock sugar, light soy sauce and dark soy sauce. Continue frying for couple of minutes so the flavors can be well combined. Then place water or beer to cover the beef (3cm higher in stove pot and 1.5 cm higher in high pressure cooker) and then cook the beef until well softened.
- Peel the cut the potatoes into 3 cm cubes and then cook the potatoes with clean water for 20 minutes until almost soft.
- Drain the potatoes and add then into the well cooked beef. Mix in and continue cook for 2 minutes. Cover the lid and let them combine well in the pot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 583 kcal
% Daily Value*
| Calories | 583kcal | 29% |
| Carbohydrates | 22g | 7% |
| Protein | 68g | 136% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 187mg | 62% |
| Sodium | 1069mg | 45% |
| Potassium | 1649mg | 35% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 17.1mg | 19% |
| Calcium | 70mg | 7% |
| Iron | 11.1mg | 62% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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