Sunday, November 11, 2012

Slow-Braised Beef with Potatoes

The beef in this dish is richly flavoured and incredibly tender. August couldn't stop raving about the potatoes ... which I may have found a little odd given how good the meat was! I simplified the recipe a bit cutting out some extra steps and it turned out great, but the original probably would've been even better as Dunlop is a very reliable cook book writer. My simplified version is below.

One year ago: Roasted Beets with Cumin-Mint Vinaigrette
Two years ago: Mashed Brussels Sprouts
Three years ago: Swiss Chard and Sweet Potato Gratin

Slow-Braised Beef with Potatoes (adapted from Revolutionary Chinese Cookbook)

1 3/4 lb rich stewing beef
1 1/2" piece ginger, thinly sliced
2 tbsp chili bean paste
1 small piece cassia
1/2 star anise
8 - 10 dried red chiles
2 1/2 cups water
1 tbsp dark soy sauce
2 tbsp light soy sauce
1 tsp clear rice vinegar
1 lb potatoes, quartered or left whole if small
peanut oil

1. Preheat oven to 300F.
2. Heat 3 tbsp peanut oil in a Dutch oven. Add chili bean paste and stir-fry until oil is red and richly fragrant.
3. Add ginger, cassia, and star anise and stir-fry until fragrant.
4. Add chiles.
5. Add beef and stir-fry until browned.
6. Add water. Bring to a boil and add soy sauces and vinegar.
7. Place dish in oven and cook for 1.5 - 2 hours.
8. Add potatoes and cook for another hour until meat and potatoes are tender.

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