Jar-Baked Beef (with Lemongrass Brine Seasoning)

Name: Jar-Baked Beef (with Lemongrass Brine Seasoning)
Prep time: 10 h 15 min
Cook time: 3 h 40 min
Total time: 13 h 55 min
Cuisine: Chinese
Ingredients: 2500 g Lemongrass brine; 30 g Red oil doubanjiang (chili bean paste); 10 g Oyster sauce; 5 g Sichuan pepper oil; 1 g Flavor enhancer; 2 g MSG; 3 g Sugar; 5500 g Lemongrass brine recipe (sub-recipe); 500 g Salad oil; 250 g Jingsha spicy sauce (for color and aroma); 5500 g Water

Pot-Braised Beef (with ingredients and method for the lemongrass braising broth)

13h 55m

Easy

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Jar-Baked Beef (with Lemongrass Brine Seasoning)

Ingredients

Lemongrass brine 2500 g

Red oil doubanjiang (chili bean paste) 30 g

Oyster sauce 10 g

Sichuan pepper oil 5 g

Flavor enhancer 1 g

MSG 2 g

Sugar 3 g

Lemongrass brine recipe (sub-recipe) 5500 g

Salad oil 500 g

Jingsha spicy sauce (for color and aroma) 250 g

Water 5500 g

Instructions

Step 1

Chop the beef ribs into 5 cm cubes, soak in clean water for 2 hours, then blanch to remove the blood. Wash and brine in the lemongrass brine for 1 hour, then remove.

Step 2

Rinse the yellow doubanjiang under running water overnight to remove some of the saltiness.

Step 3

Heat a wok with lard, add the bean paste and diced cured pork and stir-fry until fragrant. Season with flavor enhancer, MSG, and sugar, transfer to a bowl, seal with plastic wrap, and steam for 2 hours until ready to use. (Note: both of these steps can be prepared in advance.)

Step 4

Heat a clean wok with base oil, add the brined beef ribs along with red oil doubanjiang, minced garlic, red chili peppers, the bean paste and cured pork mixture, and oyster sauce, and stir-fry together until well combined. Reduce until dry, drizzle with Sichuan pepper oil, transfer to a small clay jar, bake in the oven for 10 minutes (or steam for 15 minutes), and serve.