Gong'an Beef
A spicy and aromatic braised beef dish from Gong'an County, Hubei. Tender beef in a rich, savory broth, perfect over rice.
Ingredients
16 items- Beef brisket 500g
- Potato 1
- Dried chili peppers 10
- Sichuan peppercorns 1 tbsp
- Ginger 1 piece
- Garlic 5 cloves
- Pixian chili bean paste 2 tbsp
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Cooking wine 2 tbsp
- Rock sugar 15g
- Star anise 2
- Cinnamon stick 1 small piece
- Bay leaves 2
- Salt to taste
- Cooking oil as needed
Nutrition
Steps （8 steps）
Place beef brisket in cold water with ginger and 1 tbsp cooking wine. Bring to a boil over high heat, skim off foam, cook for 5 minutes, then drain and rinse with warm water.
Heat oil in a pot over low heat. Fry dried chili, Sichuan peppercorns, star anise, cinnamon, and bay leaves for about 2 minutes until fragrant. Add ginger, garlic, and chili bean paste, stir-fry until red oil releases.
Turn to high heat, add beef cubes and stir-fry for about 3 minutes until surface is lightly browned. Splash in remaining cooking wine and stir well.
Add light and dark soy sauce, stir to coat. Then pour in enough boiling water to cover beef by 3cm, add rock sugar, and bring to a boil.
Reduce to low heat, cover and simmer for 1.5 hours until beef is fork-tender (or pressure cook for 30 minutes).
If using potatoes, add them after 1 hour of simmering, continue cooking for 20 minutes until soft.
Increase to high heat and reduce sauce for 5 minutes, stirring constantly, until the sauce thickens and coats the beef. Taste and adjust salt.
Transfer to a bowl, garnish with chopped scallions. Serve with rice or noodles.
Tips
Choose beef brisket with some connective tissue for better texture. The chili bean paste must be stir-fried until red oil releases for maximum flavor. Avoid adding water during simmering; if necessary, add hot water. Watch the final reduction to prevent burning.
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