Recipe: Chinese-style braised beef
INGREDIENTS
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1 and 1/2 k. of stewing beef, cut into two-inch cubes (I used short ribs; face, crest, shank or shoulder blade will also be good)
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salt and pepper
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1/4 c. of flour
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4 tbsps. of cooking oil
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1/4 c. of roughly chopped scallions (onion leaves)
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1 tbsp. of minced garlic
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a generous knob of ginger, julienned
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2 bird’s eye chilis, chopped
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2 star anise
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1 cinnamon bark
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1/2 tsp. of fennel seeds
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1/2 tsp. of Sichuan peppercorns
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4 cloves
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a generous splash of rice wine
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2 c. of beef broth
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4 tbsps. of dark soy sauce
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4 tbsps. of dark brown sugar
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salt, to taste
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finely sliced scallions, to garnish
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