Chinese Beef Or Pork Stew Red Cooked Meat Recipes

RED-COOKED BEEF SHORT RIBS WITH DAIKON

Steps:

• Put meat in a medium saucepan, cover with cold water and bring to a boil over high heat. Reduce heat and simmer 2 to 3 minutes, skimming off any foam. Drain meat in colander, discarding liquid.
• Transfer meat to medium bowl and season lightly with salt. Add soy sauce, wine, ginger, garlic, cinnamon, star anise, Sichuan peppercorns, orange peel and chiles. Mix to coat and marinate 15 minutes.
• Put 1 tablespoon vegetable oil in a wok or skillet over medium-high heat. When oil is hot, add sugar and stir until beginning to brown, about 1 minute. Add marinated meat and stir-fry 2 minutes. Add 2 cups water and bring to boil. Cover, reduce heat and simmer until meat is tender, 40 minutes to an hour, adding water occasionally to keep meat barely covered.
• To prevent meat from overcooking, remove and set aside, then bring remaining cooking liquid to a rapid simmer over high heat and reduce to intensify color and flavor. (Or thicken sauce with potato starch.) Return meat to wok and coat with reduced sauce.
• Meanwhile, heat 1 tablespoon vegetable oil in a separate pan over medium-high heat. Add daikon, season with salt and pepper, and stir-fry until crisp-tender, about 2 minutes.
• Put beef in a serving dish and arrange daikon on a platter. Drizzle both with sesame oil and garnish with cilantro sprigs and scallions.

CHINESE RED-COOKED PORK BELLY, BRAISED

Steps:

• Heat oil in a wok or dutch oven until shimmering.
• Add sugar to oil. Mix constantly until it melts (~370F).
• Add pork belly and sear until golden brown. Stir constantly and scrape bits of sugar that have stuck to the pot. The sugar will burn quickly so pay attention.
• Add soy sauce, dark soy sauce, rice wine, and water. Add ginger and star anise. Bring to a boil and then lower heat to a simmer.
• After an 45 minutes to an hour, remove meat to serving bowl. Boil sauce until desired consistency and skim off scum and fat. Pour over meat.
• Garnish with chopped green onions and sesame seeds. Serve.

SHANGHAI BEER-BRAISED RED-COOKED BEEF

Steps:

• Add cooking oil to dutch oven over med-high heat.
• When oil starts shimmering, add ginger and beef. Sear until all sides have been browned.
• Mix dark soy sauce and sugar in a bowl. Add to dutch oven and stir the beef in the soy sugar mixture until all sides are fully coated.
• Add pale ale and star anise. Bring to a boil and then lower the heat until barely simmering. Simmer for one hour, uncovered.
• Remove beef to serving plate. Increase heat and reduce the sauce into a glaze. Skim off excess fat from the top of the glaze and pour glaze over beef.
• Add chopped green onions and sesame seeds for garnish. Serve.