Chinese Spiced Beef Stew Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tablespoons grapeseed or other neutral oil
6 medium garlic cloves, smashed and peeled
2 bunches scallions, white and light green parts thinly sliced, dark green tops cut into 1-inch lengths, reserved separately
1 bunch fresh cilantro, stems minced, leaves roughly chopped, reserved separately
4 star anise pods
2 teaspoons Sichuan peppercorns, ground
2 teaspoons Chinese five-spice powder
¼ cup soy sauce
Kosher salt and ground black pepper
2 pounds bone-in beef shanks (about 1 inch thick), trimmed
2 15½-ounce can chickpeas, rinsed and drained
Sichuan chili oil, to serve (optional)
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Directions: |
Directions:Heat the oven to 325°F with a rack in the lower-middle position. In a large Dutch oven over medium, heat the oil until shimmering.
Add the garlic, scallion whites, cilantro stems, star anise, Sichuan peppercorns and five-spice powder. Cook, stirring frequently, until the scallions begin to brown, 2 to 4 minutes.
Stir in the soy sauce, 3 cups water, ½ teaspoon salt and 2 teaspoons black pepper, then add the beef shanks and half the chickpeas. Cover and transfer to the oven. Cook until a skewer inserted into the meat meets no resistance, 1½ to 2 hours, stirring once halfway through.
Remove the pot from the oven and transfer the beef to a medium bowl. Remove and discard the star anise pods.
When the shanks are cool enough to handle, shred the meat into bite-size pieces and return to the pot; discard the bones and gristle.
Stir in the remaining chickpeas and cook over medium until the meat is heated through, about 5 minutes. Taste and season with salt and pepper. Off heat, stir in the reserved scallion greens and cilantro leaves. Serve drizzled with chili oil (if using). |
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Personal
Notes: |
Personal
Notes: Source: Hot, Sour, Salty, Sweet by Jeffrey Alford and Naomi Duguid
The recipe calls for beef shanks, but feel free to use any other type of beef.
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