Braised Beef
Beef short rib slow-braised with an eight-spice blend and sauce, yielding a glossy red color and a tender, succulent texture.
Ingredients
Beef rib meat (washed, drained of blood, saw-cut into large cubes, soaked in cold water for about 30 minutes)
500 g
Soy sauce
250 g
Salt
100 g
Scallion segments
3
Sweet bean paste
50 g
Garlic
1 head
Ginger
5 slices
Sichuan peppercorns (wrapped in cloth for reuse)
to taste
Star anise (wrapped in cloth for reuse)
to taste
Mixed spices (including cloves, cinnamon, cardamom, sand ginger, cassia bark, angelica, etc., wrapped in cloth for reuse)
25 g
Instructions
1
Step 1
Wash the beef rib meat thoroughly, drain off the blood, saw-cut it into large cubes, and soak in cold water for about 30 minutes.
2
Step 2
Place the beef into a pot of boiling water, cook through, then remove and drain.
3
Step 3
Transfer the beef into a fresh pot of water, bring to a simmer, and skim off any foam that rises to the surface.
4
Step 4
Add all the seasonings and spice mix (wrap the spices in a cloth bag for easy reuse), and gently simmer over low heat until the beef is fork-tender.
