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Image Credit: Paula
Fragrant Chinese Beef Stew
1 cup boiling water
½ cup dried black mushrooms
500 grams of beef brisket, trimmed and cubed
½ onion, chopped
2 stalks of green onions, chopped
1 teaspoon grated ginger
2 garlic cloves, minced
2 cups broth
1 tablespoon of brown sugar
1½ tablespoons of soy sauce
1 tablespoon sake
½ teaspoon Sichuan pepper
2 star anise
1 whole clove
3 dried red chilies
1 cinnamon sticks (5cm long)
1 teaspoon sesame oil
Soak dried mushrooms in boiling water for about 30 minutes.
Remove mushrooms, chop and set aside.
Strain soaking liquid. Discard solids and reserve 1 cup soaking liquid.
Sauté beef on all sides or until browned.
Add onion, ginger, and garlic.
Fry couple of minutes.
Stir in reserved soaking liquid, 2 cups broth, brown sugar, soy sauce, sake, Sichuan pepper, star anise, clove, dried chilies and cinnamon stick.
Cover, reduce heat, and simmer 1 hour.
Stir in mushrooms.
Cover and simmer 40 minutes or until beef is tender.
Remove beef mixture with a slotted spoon.
Discard star anise, cloves, dried chilies, and cinnamon stick.
Bring remaining liquid to a boil, cook until reduced to 1 cup.
Serve sprinkled with green onions and sesame oil over rice with sauce.
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