Shacha Beef Brisket Pot
A savory and tender beef brisket stew with potatoes, flavored with aromatic spices and finished in a clay pot for a rich taste.
Story
Shacha Beef Brisket Pot is a comforting dish featuring tender beef brisket and potatoes. The beef is first blanched to remove impurities, then sautéed with ginger and spices. It is cooked using a pressure cooker to ensure tenderness before being finished in a clay pot to concentrate the flavors.
Ingredients
Beef brisket
700g
Potatoes
2
Ginger slices
Moderate
Bay leaves
2-3
Star anise
1
Instructions
1
Step 1
Add beef brisket to a pot with cold water, add ginger and cooking wine, and blanch for ten minutes.
2
Step 2
Skim the foam from the surface.
3
Step 3
Remove the blanched beef brisket and set aside.
4
Step 4
Prepare the potatoes.
5
Step 5
Peel and cube the potatoes. Prepare more ginger slices.
6
Step 6
Prepare bay leaves and star anise.
7
Step 7
Heat oil in a pan and sauté the ginger slices until fragrant.
8
Step 8
Add the beef brisket to the pan and stir-fry until dry and fragrant.
9
Step 9
Add the potato cubes and stir-fry.
10
Step 10
Add an appropriate amount of water, then add all seasonings and the remaining ingredients.
11
Step 11
Transfer the mixture to an electric pressure cooker.
12
Step 12
Select the beef/lamb setting and start cooking.
13
Step 13
Wait until the cooking time is finished.
14
Step 14
Transfer to a clay pot and bring to a boil. Add a little chicken essence to taste.
15
Step 15
Finished product. Soft, tender, and flavorful—best enjoyed with rice soaked in the sauce!
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
