Braised beef and potatoes
Chinese Cooking Demystified · ♥ 2.6K likes · 110.3K views · 4 min video
Read about beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 750 g beef plate
Cut the beef into inch by inch and a half inch pieces.
- cool water
- 2 inches ginger
Put the beef in cool water with smashed ginger, cover, and bring to a boil over high heat.
At a rapid boil, skim off the impurities and grease, then transfer the beef and ginger to a bowl.
- ½ whole leek
- 1 inches ginger
- 3 cloves garlic
- 1 whole cinnamon stick
- 2 whole star anise
- 4 whole dried chilies
- 2 whole dried bay leaves
Prepare the aromatics: half a leek in sections, minced ginger and garlic, and a spice plate of cinnamon stick, star anise, dried chilies, bay leaves and optional coriander seeds.
Aromatics and the spice plate
- ½ tsp coriander seeds
In a dry wok over medium high heat, fry the blanched ginger and beef about 3 minutes until the surface is dry and a bit browned.
- 1 tbsp oil
Push the beef aside, add oil, fry the minced garlic and ginger about ten seconds, then fry everything together another minute.
- 1 L hot boiled water
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp sugar
Transfer to a cast iron dutch oven. Add hot boiled water, the leek, the spice plate, light soy sauce, dark soy sauce and sugar.
Cover and stew one hour at the lowest heat the stove will go. Check the water level halfway and top up if everything is not submerged.
- 300 g potato
Peel the potatoes, cut into one inch chunks and hold in a bowl of water to prevent oxidization and remove excess starch.
When the beef is tender enough to poke through with a chopstick, add the potatoes, remove the leek, cover and cook 15 minutes over a medium high flame.
Uncover and reduce on medium high heat, stirring occasionally, about ten minutes until thickened.