Sichuan Style Red Braised Beef 红烧牛肉

Even if you think that you’ve never tasted red braised beef or 红烧牛肉, you’ve probably have. This stew/soup/meat dish has got some familiar classic Chinese flavours.

There’s soy sauce, star anise, cloves, bay leaves, cassia bark, Chinese black cardamon, ginger, etc… But the things that makes this a Sichuan style red braised beef are the inclusion of Sichuan peppercorns and Pixian Doubanjiang or fermented broad bean chilli paste.

And if you think that all these spices, peppercorns and chilli paste will be over powering, then you would be mistaken. The combination of these aromatics creates a well-rounded, complex and deeply savoury stew. The natural beef flavours are somehow more distinct and enhanced.

It’s also a very easy dish to master at home. The hardest part of the whole process is gathering up all the spices. Really! Having this simmering on the stove will really heat up your house and your taste buds in the winter months ahead.

Get the full written recipe:
https://yunsfamilytable.com/recipes/r...