Land of Plenty – Red Braised Beef

July 5, 2009 · 0 comments

in atlanta, cooking at Home, recipes

Today I have a quick post in the Land of Plenty series – Red Braised Beef. I’ve been looking for an excuse to cook some short ribs since a recent visit to the Buford Highway Farmer’s Market and this recipe was the perfect chance.

This recipe is simple, braising short ribs couldn’t be easier.

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First we blanche the short ribs. You may recall this step is consistent with the Szechuan cultural dislike of blood and juices in meat.

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The resulting grey beef isn’t appealing to me, but the short ribs are close to getting a two hour bath that will impart flavor.

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The base of the braise is some oil and Sichuan red bean paste. This will add a bit of heat and I love the deep red color.

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In goes some stock, scallions, star anise, Sichuan pepper corns, and a few large chunks of ginger.

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Near the end of cooking I added some carrots and red radish. Daikon radish is called for but I didn’t have that in stock. The red radish worked just fine, it wasn’t too harsh.

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I was in a rush so my plating is poor here, but I just served the beef over rice, garnished with cilantro.

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Pretty much a Sichuan beef stew, this dish was tasty, but the flavors weren’t as intense as I would have liked, and there was very little heat. But with the level of ease and the convenience that comes with braising, this isn’t a bad option for a lazy afternoon of cooking.

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