Sichuan-Style Braised Beef Brisket (Hongshao Niurou)
Melt-in-your-mouth Sichuan-style braised beef brisket simmered in a rich, vibrant red chili oil broth with aromatic spices and a touch of sweet rock sugar syrup.
Braised beef is a timeless favorite for noodle soups and comforting family meals, known for its deep, savory flavor and tender texture. This authentic preparation uses a generous base of doubanjiang, aromatic spices, and high-proof baijiu to eliminate gamey notes while creating a signature bright red oil. With the help of a pressure cooker, even tough cuts of brisket transform into tender morsels that melt effortlessly on the tongue.
Ingredients
- 10 jin beef brisket
- 4 jin soybean oil
- 200 g doubanjiang chili bean paste
- 100 g ginger slices
- 1 block hot pot base
- 100 ml high-proof baijiu
- 100 g rock sugar syrup
- 20 g chicken bouillon powder
- 20 g MSG
- to taste star anise
- to taste cinnamon bark
- to taste white cardamom
- to taste dried galangal
- to taste dried chili peppers
- to taste bay leaf
- to taste grass cardamom
- to taste white peppercorns
- to taste xiangguo
- to taste black cardamom
- to taste dried tangerine peel
- to taste dried hawthorn
- to taste cloves
Instructions
- 1Blanch the Beef Brisket
Pour large pieces of raw beef brisket into a wok filled with water to prepare for blanching.
Tip: Cut the beef into larger chunks before blanching. - 2Boil with Ginger
Add a few slices of old ginger to the wok with the beef brisket, bring to a boil, skim off the foam, and blanch for three minutes.
Tip: Do not over-blanch the beef. - 3Recut the Brisket
After the blanched brisket cools down, recut the meat into smaller pieces on a wooden cutting board.
Tip: Let the brisket cool down before cutting to make handling easier. - 4Prepare the Spices
Gather and place the required whole spices, such as star anise and cinnamon bark, into a bowl for flavoring.
Tip: Soak the spices in water briefly before cooking so they release their flavor easily. - 5Heat Oil in Wok
Pour four jin of soybean oil into a large wok and heat over low heat until the temperature reaches fifty percent hot.
Tip: Heat the oil slowly over low heat to prevent burning. - 6Stir-Fry Paste and Spices
Add 200 grams of doubanjiang, the prepared spices, and chopped ginger into the hot oil, then stir-fry over low heat until bright red oil is yielded.
Tip: Stir-fry continuously over low heat to bring out the bright red color. - 7Add Brisket to Wok
Add the prepared blanched beef brisket chunks into the wok containing the fragrant fried spice and chili base.
Tip: Ensure the beef is well-drained before adding it to prevent oil splattering. - 8Pour in Baijiu
Pour high-proof baijiu directly into the wok with the simmering beef and spices to enhance the rich aroma.
Tip: High-proof liquor helps remove gamey odors and elevates the depth of the braising liquid. - 9Scoop out Braised Beef
Scoop the stir-fried braised beef mixture out of the wok and transfer it into a metal container.
Tip: Transfer carefully to avoid splashing the hot, vibrant red oil. - 10Transfer to Pressure Cooker
Transfer the seasoned braised beef mixture from the metal container into a pressure cooker for tenderizing.
Tip: Add the specified amount of water before sealing the pressure cooker for optimal softening.
