酱牛肉

I have been experimenting with cold Chinese meats for a while, and have tried a xiao ti (spelling?) in the past. This recipe is mostly based on https://redhousespice.com/braised-beef-shank/ with a few alterations. I switch 黄酱 for Korean doubanjiang, and did some spice substitutions. At Mummy’s suggestion, I also cooked this in the Instant pot. Result was tender but not mushy, very sliceable after refrigeration.

Marinade ingredients:

• Beef heel 1.5 pounds(obtained from Wee). Beef shank was used in original recipe, but we get the nice tendon marbleing from the heel

• Korean doubanjiang (3 tablespoons)

• 1 big piece fermented tofu curd 豆腐乳

• light soy sauce (they said 4 tablespoons, can also add a bit of dark for color)

Stock ingridients:

• Rice wine 米酒

• Good amount fresh ginger

• 2 scallion stalks

• 2 tablespoons brown sugar

• 4 star anise

• 1 cinnamon stick

• 4 bay leaves

• 1 tablespoon fennel seed

• whole white or black peppercorns

• Sichuan pepper- fried (around 2 tablespoons?)

• 5 cardamon pods

• 8 cloves

• 2 huge pasilla chiles (got from Mexican store)

• salt to taste

Procedure:

1. Marinade beef over night

2. In Instant pot, add spices and eyeball how much water will cover beef. Taste for flavor

3. Add in beef heel.

4. Cook on medium pressure for 20 minutes and let de-gas naturally.

5. Can adjust for salt in the stock at this point, it is a good 卤汁as suggested by the recipe.

6. Refrigerate the beef, slice and eat with chili sauce, soy sauce, sesame oil, etc.