This recipe appears in:Seriously Asian: Red-Braising with Chili Bean Paste
Adapted from Land of Plenty by Fuschia Dunlop
- 2 to 2 1/2 pounds fatty stewing beef, such as oxtail or shortrib
- 1 to 2-inch piece ginger
- 2 scallions
- 1 tablespoon vegetable oil
- 6 tablespoons Sichuan-style chili bean paste
- 5 cups meat or vegetable stock
- 1/4 cup Shaoxing rice wine
- 1 tablespoon dark soy sauce
- 1 teaspoon Sichuan peppercorns
- 1 star anise
- 1 Tsao Kor (cao guo) (false cardamom)
- 1 medium sized daikon
- Cilantro to garnish
Cut the beef into 1 to 2 inch chunks. Cut the scallions into 2 or 3 inch sections.
Heat the oi in a stew pot over medium heat. When it is hot, add the chili bean paste and stir-fry for 30 seconds until the paste starts to smell fragrant. Add the stock, beef, wine, ginger, scallions, soy sauces, and spices. Bring the liquid to a boil; then turn the heat down and gently simmer until the beef is tender, about 1 1/2 to 2 hours.
When the beef is almost done cooking, peel the daikon. Add the vegetables to the beef, adding water if necessary so that the liquid covers all the items. Continue to simmer until just tender. Garnish with chopped cilantro.