Cantonese Brisket Pot
Ingredients: Minsi paste (ground bean sauce), Red fermented tofu, Hoisin sauce, Sesame paste or peanut butter, Granulated sugar · 150 min cook time · 550kcal · ~₩23,650
Ingredients
2.5tablespoons Minsi paste (ground bean sauce), 1piece Red fermented tofu, 0.5tablespoons Hoisin sauce, 1tablespoon Sesame paste or peanut butter, 1tablespoon Granulated sugar, 1tablespoon Water, 1kg Beef brisket (or plate), 1tablespoon Peanut oil, 4cloves Garlic, 2pieces Shallots, 1inch Ginger, 1tablespoon Shaoxing wine, 1.5liter Hot boiled water, 1piece Star anise, 0.5piece Cinnamon stick, 0.5teaspoon Fennel seed, 1piece Dried aged tangerine peel, 1teaspoon Sugar, 0.5teaspoon Salt, 0.25teaspoon MSG, 1handful Chinese celery or cilantro
Instructions
1. Prepare the sauce mixture: Combine 2.5 tablespoons of minsi paste (ground bean sauce), 1 generous piece of red fermented tofu, 0.5 tablespoon hoisin sauce, 1 tablespoon sesame paste or peanut butter, 1 tablespoon granulated sugar, and 1 tablespoon water in a bowl. Mix well and set aside.
2. Prepare the brisket: Cut 1 kg of beef brisket (or plate) into approximately 1-inch cubes.
3. Toast the brisket: Place the beef cubes in a dry wok over medium heat. Toast until they begin to shrink and the edges start to brown, about 10 minutes. Remove the beef from the wok.
4. Sauté aromatics and sauce: Rinse the wok. Swirl in 1 tablespoon of peanut oil over medium heat. Add 4 smashed garlic cloves, 2 smashed shallots, and 1 inch of ginger cut into slices. Fry until the garlic begins to brown, about 1 minute. Add the mixed sauce and stir quickly. Drizzle 1 tablespoon of oil around the sides of the wok and swap the flame to low. Once the oil separates from the sauce, about 1-2 minutes later, toss in the toasted beef.
5. Braise the brisket: Over high heat, fry the beef for about 1 minute, finishing by swirling around 1 tablespoon of Shaoxing wine. Go in with about 1.5 liters of hot boiled water (or about half an inch above the beef) and bring to a boil. Add 1 star anise, 0.5 cinnamon stick, 0.5 teaspoon fennel seed, and 1 dried aged tangerine peel (previously soaked in hot water for half an hour and scraped of its bitter white pith). Mix well and transfer to a stewing pot (cast iron Dutch oven). Cover and cook over medium-low for about 2 hours.
6. Season and serve: After 2 hours, the beef should be soft enough to poke through with a chopstick. Finish with 1 teaspoon of sugar, 0.5 teaspoon salt, and 0.25 teaspoon MSG. The stew is now ready to serve.
7. Restaurant-style finishing (optional): In a smaller clay pot, over a medium flame, first fry 1 sliced shallot and 2 sliced garlic cloves in a little peanut oil until fragrant (about 30 seconds). Layer over your beef stew and bring it up to a rapid boil. Once it's obviously steaming, sprinkle over a little Chinese celery or cilantro. Recover and swirl Shaoxing wine over the lid. Move to the table, uncover, and devour.
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