Sunday, January 22, 2012
20120122 Chinese-style braised beef, v2
(SOURCE: BBC GoodFood - Chinese-style braised beef one-pot)
I made this dish a couple of months ago and loved its vibrant flavors. This time I moderated the amount of ingredients a little in a hope to make the dish a little less sweet. The key is the dark soy sauce! I got the dark soy sauce from a Chinese supermarket this time - it tastes more intense and less sweet than the soy sauce I got from the local supermarket. The meat was so tender and rich in flavor - thumbs up!
3 tbsp olive oil
6 garlic cloves, thinly sliced
1.5-inch piece fresh root ginger, peeled and shredded
1 bunch spring onions, sliced
1 red chilli, thinly sliced
1kg braising beef, cut into large chunks
1 tbsp plain flour
2 tsp Chinese five-spice powder
3 tbsp dry sherry
3 tbsp dark soy sauce (from a Chinese supermarket)
500ml beef stock
1. Heat the oven to 150 degree C. Toss the beef in the flour. Heat the oil in a dutch oven and brown the beef in batches. Remove beef from pan and set aside.
2. Add the garlic, ginger, onions and chilli to the pan, and fry until fragrant. Then add the five-spice and fry for another minute. Then add the beef and stir until combined. Splash in the sherry, scraping up any meaty bits.
3. Pour in the soy sauce and stock, bring to a simmer, then tightly cover, transfer to the oven and cook for 3 hours. Stir the meat halfway through.