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.
First we blanche the short ribs. You may recall this step is consistent with the Szechuan cultural dislike of blood and juices in meat.
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.
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.
In goes some stock, scallions, star anise, Sichuan pepper corns, and a few large chunks of ginger.
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.
I was in a rush so my plating is poor here, but I just served the beef over rice, garnished with cilantro.
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.