Beef Short Rib Stew
This is a Chinese Sichuan(Szechuan) recipe. Broad bean chili oil sauce is the key for most Sichuan cooking. I recommend you to buy this sauce that is made in Pixian town, Sichuan, China.
To make this dish successfully, you need to use fatty beef. The beef short ribs normally used for BBQ fits this recipe.
Beef Short Rib Stew
This is a Chinese Sichuan(Szechuan) recipe. Broad bean chili oil sauce is the key for most Sichuan cooking. I recommend you to buy this sauce that is made in Pixian town, Sichuan, China.
To make this dish successfully, you need to use fatty beef. The beef short ribs normally used for BBQ fits this recipe.
Cooking Instructions
- 1
Cover all the beef with a pot of water. Add 5 slices of ginger. Boiling at high heat. Turn to medium heat when the blood comes out.
- 2
When the beef turns brown, take it out of the water. Cut the beef to small pieces.
- 3
Chop the rest of the ginger and the garlic to fine pieces.
- 4
Heat the oil at high heat. Add ginger, garlic, dry red pepper and Sichuan pepper corn. Before the garlic turns brown, add beef.
- 5
Stir the beef for 3 minutes. Turn to medium heat. Add cooking wine.
- 6
Add broad bean chili oil sauce. (Try to get the red oil part of the sauce. Because the slow cooking process will make the beef absorb all the flavor from sauce. Just a little bit of sauce will make it spicy and savory enough. So avoid too much sauce.)
- 7
Add light soy sauce to give it a sweet hint. Add dark soy sauce to give it a caramelized color.
- 8
Add water to cover all the beef. Simmer at medium heat with lid on for 40 minutes to 1 hour.
- 9
Cut the baby potatoes to half size while beef is boiling. After 40 minutes to 1 hour, the water in the pot should be shallow. Add water to cover the beef again.
- 10
Boil for another 40 minutes, the water in the pot should be shallow again. Add potatoes and cook for 20 minutes or untill the potatos are tender. It's ready to serve.
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