「Chinese Braised Beef (Lu Cai)」

Ingredients and amounts

• 1 packet (about 10 g) spice mix for braising
• 15 ml soybean paste
• 15 ml chili bean paste (doubanjiang)
• 15 ml oyster sauce
• 15 ml fermented red bean curd (nanru)
• Half an onion (about 100 g)
• 30 g ginger
• 40 g garlic
• 10 g dried chili peppers
• 120 ml light soy sauce
• 60 ml dark soy sauce
• 10-15 g salt
• 30 g white sugar (for caramelizing)
• 1 can (330 ml) beer
• 500 g beef shank
• Enough water to cover all meat

Step-by-step method

1. 1

   Step 1

   Soak the beef shank in cold water for at least 3 hours to remove blood.

2. 2

   Step 2

   Prepare the caramel color: In a pot, heat 30 g sugar over low heat until completely melted and turns dark brown. Add 150 ml hot water, stir well, and set aside.

3. 3

   Step 3

   Cut the onion into chunks, crush the ginger and garlic, and break the dried chili peppers into pieces. Set aside.

4. 4

   Step 4

   Add enough water to a large pot. Add the spice packet, onion, ginger, garlic, and dried chili peppers. Bring to a boil over high heat.

5. 5

   Step 5

   Add 15 ml each of soybean paste, chili bean paste, oyster sauce, and fermented red bean curd. Stir well.

6. 6

   Step 6

   Pour in the prepared caramel color and mix thoroughly.

7. 7

   Step 7

   Add 120 ml light soy sauce and 60 ml dark soy sauce. Stir well.

8. 8

   Step 8

   Add 10-15 g salt to season.

9. 9

   Step 9

   Pour in 1 can (330 ml) of beer and bring to a boil again.

10. 10

    Step 10

    Blanch the beef shank in boiling water for 2-3 minutes, then remove and rinse off any scum with hot water.

11. 11

    Step 11

    Place the blanched beef shank into the boiling braising liquid. Ensure the liquid covers all the meat.

12. 12

    Step 12

    Cover the pressure cooker, bring to pressure, and cook for 25-30 minutes.

13. 13

    Step 13

    After cooking, do not open the lid. Let it cool naturally and soak overnight for better flavor.

14. 14

    Step 14

    Remove the braised beef and refrigerate until firm.

15. 15

    Step 15

    Before serving, slice the beef. It can be eaten directly or used in a cold salad.

16. 16

    Step 16

    To reuse the braising liquid: After each use, strain out all solids, bring the liquid to a boil to sterilize, cool, and refrigerate or freeze. When reusing, add seasonings according to the original proportions (adjust water based on remaining volume).

17. 17

    Step 17

    Properly stored braising liquid can be used many times and improves with age.

18. 18

    Step 18

    Important: When braising vegetables, use a separate portion of the liquid. Do not reuse liquid used for vegetables.

19. 19

    Step 19

    For the dipping sauce: Mix minced garlic, chopped scallion, white sesame seeds, and chili powder in a 1:1:1:1 ratio. Add chopped bird's eye chili to taste. Heat vegetable oil with a little sesame oil or Sichuan pepper oil, then pour it over the spice mixture in batches. Add 10 ml each of light soy sauce, vinegar, and oyster sauce, 5 g sugar, MSG or chicken bouillon, and 15 ml braising liquid. Stir well.

20. 20

    Step 20

    For a cold salad, pair with smashed cucumber, wood ear mushrooms, fried peanuts, and cilantro.