Braised Beef (Lu Niu Rou)
Braised Beef: Compiled Ingredient List and Preparation Instructions
Ingredients
Beef shank
50 kg
Refined salt
2500 g
Sichuan peppercorns
200 g
Fennel, lemongrass, dried tangerine peel
100 g
Old broth
30 kg
Rock sugar
800 g
Beef powder, glutinous rice wine
1 kg
Hua Diao wine, dried red chili peppers, old ginger
500 g
Dark soy sauce
400 g
Garlic cloves
300 g
Beijing scallions
800 g
Star anise
80 g
Sichuan ginger, cloves, cinnamon bark, bay leaves, licorice root, red cardamom
100 g
Dahurian angelica root
30 g
Amomum villosum, black cardamom, dried tangerine peel, Sichuan peppercorns
20 g
Nutmeg
15 g
Soaking broth ingredients: beef bones
10 kg
Old brine broth
20 kg
Old hen broth
5 kg
Beijing scallions, dried red chili peppers
800 g
Old ginger, rock sugar
450 g
Dark soy sauce
350 g
Fresh chicken powder, beef powder
500 g
Instructions
1
Step 1
Mix the beef shank evenly with the marinade, and store in a large purple clay jar for 24 hours (stir once every 3–4 hours in summer; no stirring required in winter).
2
Step 2
Wash the marinated beef and blanch it in a pot of cold water. Once the water boils, skim off the foam, then remove and let cool naturally until air-dried.
3
Step 3
Bring the braising broth to a boil, add the air-dried beef and the spice bag. Bring to a boil over high heat, then braise over low heat for about 80 minutes before removing.
4
Step 4
Bring the soaking broth ingredients to a boil, allow to cool naturally to about 40°C, add the braised beef and soak for 40 minutes, then remove. Slice and plate to serve.
5
Step 5
Select free-range male water buffalo beef, about 5 years old and weighing approximately 280 kg.
6
Step 6
During the marinating process, the beef must be kept in an air-conditioned room maintained at a constant temperature of 18–20°C.
7
Step 7
The marinated beef must be placed in a large purple clay jar, which has excellent breathability, helping to preserve the beef's natural aroma and color, and is rich in iron, selenium, and other mineral elements.
8
Step 8
Soaking the braised beef in the broth gives it a smoother texture and a richer, more mellow fragrance.
9
Step 9
The temperature of the soaking broth must be controlled at around 40°C.
