Jiang niu rou (酱牛肉)
China
Chinese-style braised beef with a rich master stock broth. The meat becomes flavorful, and the resulting broth can be reused for other dishes.
Ingredients
- 1500 g beef
- 4 tbsp soy paste
- 1 pcs fermented tofu
- 4 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp Shaoxing rice wine
- 5 pcs ginger
- 2 pcs green onion
- 12 g cane sugar
- 4 pcs star anise
- 1 pcs cinnamon stick
- 4 pcs bay leaf
- 1 tsp fennel seeds
- 1 tbsp Sichuan pepper
- 1 tbsp white peppercorns
- 8 pcs cloves
- 1 pcs cao ko
- 2 pcs dried sand ginger
- 4 pcs dried chili
- to taste salt
- to taste chili oil
- 750 ml water
Steps
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Rinse the beef and cut each piece lengthwise once.
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Place the beef in a large bowl, cover with water, soak for 1 hour, then drain.
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Prepare the marinade: in a bowl, combine soy paste, fermented tofu, light soy sauce, and dark soy sauce, and mash the tofu until smooth.
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Coat the beef with the prepared marinade, mix thoroughly, and let it rest for at least 4 hours (or overnight) in the refrigerator.
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Transfer the beef with the marinade to a pot, add 750 ml water, 2 tbsp Shaoxing rice wine, 2 pcs green onion, 5 pcs ginger, 12 g cane sugar, 4 pcs star anise, 1 pcs cinnamon stick, 4 pcs bay leaf, 1 tsp fennel seeds, 1 tbsp Sichuan pepper, 1 tbsp white peppercorns, 8 pcs cloves, 1 pcs cao ko, 2 pcs dried sand ginger, 4 pcs dried chili, and salt to taste.
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Bring to a full boil, then reduce heat to low, cover, and simmer for 1.5 hours.
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Halfway through, check the saltiness and add salt if needed.
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Check for doneness, cool the beef in the broth, remove, chill, and refrigerate until fully set.
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Strain the broth through a sieve, discard the spices, and set the broth aside for later use.
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Slice the beef thinly, arrange on a plate, warm a little broth and drizzle over the meat, add chili oil and finely chopped green onion to taste.