JIANG NIU BBQ RECIPES

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SICHUAN BRAISED BEEF SLICES WU XIANG NIU ROU | GOURMET ...



Sichuan braised beef slices Wu xiang niu rou | Gourmet ... image

Australian Gourmet Traveller recipe for Sichuan braised beef slices (Wu xiang niu rou) by Dainty Sichuan in Melbourne.

Provided by Tina Li

Categories     Drink, Main

Total Time 1 hours 50 minutes

Prep Time 20 minutes

Cook Time 1 hours 30 minutes

Yield Serves 6

Number Of Ingredients 18

1 small boneless beef shin (about 800gm)
½ tsp sesame oil
To serve: roasted sesame seeds and coriander
3 litres chicken stock (12 cups)
20 gm ginger, finely chopped
1½ tsp fennel seeds
1 tsp dried aromatic ginger pieces (see note)
½ tsp whole cloves
4 dried small red chillies
4 star anise
2 black cardamom pods
1 cassia bark quill
1 piece dried mandarin peel
1 spring onion, cut into 3cm lengths
100 gm caster sugar
1 tbsp vegetable oil
20 ml Shaoxing wine
¾ tsp ground white pepper

Steps:

  • Rinse beef under cold running water. Bring a large saucepan of water to the simmer. Add beef and simmer over medium heat to remove blood (5 minutes). Drain well, rinse under cold water and set aside.
  • For master stock, bring ingredients (except sugar, oil, Shaoxing wine and pepper) to the simmer over high heat, add 2 tbsp sea salt, reduce heat to low and gently simmer to infuse (30 minutes). Meanwhile, stir sugar, oil and 1 cup (250ml) water in a small saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until caramelised, then add to master stock with Shaoxing wine and pepper.
  • Add beef to stock and simmer until just tender (45-50 minutes). Remove from heat and set aside until beef is cool to touch (3-4 hours). Remove beef (reserve master stock for another use) and thinly slice across the grain, drizzle with sesame oil and serve at room temperature drizzled generously with master stock and scattered with sesame seeds and coriander.

Nutrition Facts : ServingSize Serves 6

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