Sichuan Red-Braised Beef
Sichuan Red-Braised Beef might be a good recipe to expand your main course collection. For $3.7 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 691 calories, 41g of protein, and 49g of fat each. This recipe from Serious Eats has 17 fans. A mixture of ginger, star anise, scallions, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 2 hours. It is a good option if you're following a gluten free, dairy free, and ketogenic diet. With a spoonacular score of 63%, this dish is good. If you like this recipe, you might also like recipes such as Sichuan Braised Cod, Sichuan Braised Cod, and Sichuan Braised Pork Cheeks.
Servings: 4
Ingredients:
2 to 2 1/2 pounds fatty stewing beef, such as oxtail or shortrib
6 tablespoons Sichuan-style chili bean paste
Cilantro to garnish
1 medium sized daikon
1 to 2-inch piece ginger
1 teaspoon Sichuan peppercorns
1/4 cup Shaoxing rice wine.jpg)
2 scallions
1 tablespoon dark soy sauce
1 star anise
1 tablespoon vegetable oil
5 cups meat or vegetable stock
Equipment:
pot
Cooking instruction summary:
Procedures 1 Cut the beef into 1 to 2 inch chunks. Cut the scallions into 2 or 3 inch sections. 2 Heat the oi in a stew pot over medium heat. When it is hot, add the chili bean paste and stir-fry for 30 seconds until the paste starts to smell fragrant. Add the stock, beef, wine, ginger, scallions, soy sauces, and spices. Bring the liquid to a boil; then turn the heat down and gently simmer until the beef is tender, about 1 1/2 to 2 hours. 3 When the beef is almost done cooking, peel the daikon. Add the vegetables to the beef, adding water if necessary so that the liquid covers all the items. Continue to simmer until just tender. Garnish with chopped cilantro.
Step by step:
1. 1
2. Cut the beef into 1 to 2 inch chunks.
3. Cut the scallions into 2 or 3 inch sections.
4. 2
5. Heat the oi in a stew pot over medium heat. When it is hot, add the chili bean paste and stir-fry for 30 seconds until the paste starts to smell fragrant.
6. Add the stock, beef, wine, ginger, scallions, soy sauces, and spices. Bring the liquid to a boil; then turn the heat down and gently simmer until the beef is tender, about 1 1/2 to 2 hours.
7. 3
8. When the beef is almost done cooking, peel the daikon.
9. Add the vegetables to the beef, adding water if necessary so that the liquid covers all the items. Continue to simmer until just tender.
10. Garnish with chopped cilantro.
Nutrition Information:
covered percent of daily need
