Red Cooked Beef
Beef Chuck Top Blade Cut (the more tendon, the better)
Scallions
Ginger (sliced)
Garlic
Star Anise
Cinnamon Stick
Rock Candy (Taiwan or China variety, slightly yellow in color)
Prickly Ash Berries (also known as Szechuan Peppercorn Spice) (in a tea strainer for easy removal)
Soy Sauce
Broad Bean Paste with Chili
Chili Garlic Sauce
Cooking Wine
-Boil pot of water
-cut scallions into thirds
-when water comes to a boil, place all cuts of meat into the pot, stewing until the blood is cooked out
-remove all meat from the pot and cut into large chunks (meat will not be cooked all the way through, boiling was for thawing and draining purposes only)
-boil another pot of water and place cut pieces of meat to blanch one more time
-in a frying pan, heat some oil on medium heat, saute the ginger, garlic and the ends of the scallion
-add Broad Bean Paste and Chili Garlic Sauce
-then add soy sauce and cooking wine
-add meat cubes until pan is full (likely won’t be able to fit them all in)
-add remaining meat to the pot
-mix well then move to pot, use some water to rinse remaining sauce in pan to move to pot
Then in the pot add:
-szechuan peppercorns
-star anise
-cinnamon stick
-rock candy
-add remaining scallions
-add water and more soy sauce
-Bring to a boil - push pieces of meat on top down to ensure cooking… when water has boiled away a bit, cover and let sit on medium heat
Best to let cook for at least 2 hours or until beef fragrance emerges
