| Prep: 20 mins | Cook: 2 hrs 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 20g | 7g | 15g |
| sugars | fibre | protein | salt |
| 3g | 2g | 20g | 1.2g |
Why I Love Chinese Spicy and Sour Beef Pot
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When I first stumbled upon the Spicy and Sour Beef Pot, it was like discovering a hidden gem in a bustling food market. As someone who grew up savoring the deep, bold flavors of Creole cuisine and the refined, delicate touches of French desserts, I am always drawn to recipes that marry intensity and nuance. This Spicy and Sour Beef Pot does just that, and it’s a beautiful concoction that pulls you in from the first bite.
A Melting Pot of Flavors
The first time I made this dish, I was amazed at how it effortlessly combined savory, spicy, and sour elements. The beef brisket becomes incredibly tender, soaking up the complex broth enriched with soy sauce, Chinese black vinegar, and Doubanjiang chili paste. Add in the aromatic blend of ginger, garlic, and Sichuan peppercorns, and you’ve got a pot filled with a chorus of flavors that sing in harmony. Every spoonful offers a new note, whether it’s the tangy burst from the vinegar or the subtle heat from dried red chili peppers.
Inspired by Culinary Icons
This recipe holds a special place in my kitchen, not only for its taste but also for its roots. I was inspired by the works of renowned chef Elaine Luo, whose recipes offer an authentic touch of Sichuan cuisine. Reading through her detailed descriptions and culinary tips helped me understand the delicate balance required to make a truly great Spicy and Sour Beef Pot. Her insights into Sichuan peppercorns and Doubanjiang were particularly enlightening, and I highly recommend checking out her blog for more delicious Chinese recipes.
Perfect Pairings
This dish pairs wonderfully with simple steamed jasmine rice or a side of stir-fried bok choy for a complete meal. If you’re feeling a little adventurous, try serving it alongside Dan Dan Noodles for a Sichuan feast that will leave your taste buds tingling. On a chilly evening, there’s nothing more comforting than wrapping your hands around a warm bowl of this Spicy and Sour Beef Pot. It’s a dish that not only warms the body but also the soul.
In conclusion, the Spicy and Sour Beef Pot not only stands out for its intricate flavors but also for the remarkable journey it takes you on. Every ingredient, from the beef brisket to the fresh cilantro garnish, is a testament to the rich, culinary traditions of Sichuan cuisine. Give it a try, and I promise you; it will become a favorite in your home, just as it has in mine.
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What You’ll Need
- 1.5 pounds beef brisket, thinly sliced
- 2 tablespoons vegetable oil
- 6 cups beef broth
- 1 cup water
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 piece (1 inch) ginger, sliced
- 3 tablespoons soy sauce
- 2 tablespoons Chinese black vinegar
- 1 tablespoon chili paste (Doubanjiang)
- 1 tablespoon Shaoxing wine
- 1 teaspoon sugar
- 2 teaspoons Sichuan peppercorns
- 1 teaspoon ground white pepper
- 6 dried red chili peppers
- 1 cup daikon radish, sliced
- 2 cups Napa cabbage, chopped
- 8 oz firm tofu, cubed
- 4 green onions, chopped
- 1/4 cup fresh cilantro, chopped
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Method
Step One
Heat the vegetable oil in a large pot over medium-high heat. Add the beef brisket slices and sear until browned on both sides. Remove the beef and set aside.
Step Two
In the same pot, add the sliced onion, minced garlic, and sliced ginger. Sauté until the onion becomes translucent and fragrant.
Step Three
Return the beef to the pot. Add the beef broth, water, soy sauce, Chinese black vinegar, chili paste, Shaoxing wine, and sugar. Stir well to combine.
Step Four
Add the Sichuan peppercorns, ground white pepper, and dried red chili peppers. Bring the mixture to a boil, then reduce heat to low. Simmer for 1 hour.
Step Five
Add the sliced daikon radish and continue to cook for another 20 minutes.
Step Six
Add the chopped Napa cabbage and cubed tofu. Cook for an additional 10 minutes, or until the vegetables are tender.
Step Seven
Stir in the chopped green onions and fresh cilantro just before serving. Serve hot and enjoy!
