Tudou Shao Niurou
Ingredients: beef plate or brisket, ginger, leek, ginger, garlic · 100 min cook time · 450kcal · ~₩17,750
Ingredients
750g beef plate or brisket, 2inches ginger, 0.5ea leek, 1inch ginger, 3cloves garlic, 1ea cinnamon stick, 2ea star anise, 4ea dried chilies, 2ea dried bay leaves, 0.5tsp coriander seeds (optional), 1tbsp oil, 1liter hot boiled water, 3tbsp light soy sauce, 1tbsp dark soy sauce, 1tbsp sugar, 300g potato, 0.25tsp salt
Instructions
1. Cut 750 grams of beef plate or brisket into 1-inch by 1.5-inch pieces.
2. To blanch the beef, toss it in cool water together with about two inches of ginger, sliced in half and gently smashed. Put the heat to high, cover, and bring to a boil.
3. Once at a rapid boil, skim out all the gunk. Then, transfer the blanched beef and ginger to a bowl.
4. Prepare the aromatics and spices: cut half a leek into sections, roughly mince one inch of ginger, and roughly mince three cloves of garlic. Gather one cinnamon stick, two star anise, four dried chilies, two dried bay leaves, and optionally half a teaspoon of coriander seeds.
5. In a dry wok over medium-high heat, toss in the blanched ginger and beef. Toast them for about 3 minutes until the surface is dry and a bit browned.
6. Scootch the beef to the side, add 1 tablespoon of oil, then add the minced garlic and ginger. Let them fry for about 10 seconds in the oil, then fry everything together for another minute.
7. Transfer the contents to a cast-iron Dutch oven or a clay pot. Add 1 liter of hot boiled water, the leek, the spice plate, 3 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, and 1 tablespoon of sugar.
8. Cover and let that stew for one hour at the lowest heat your stove can go.
9. While the beef is stewing, peel 300 grams of potato, cut them into 1-inch chunks, and toss them in a bowl of water to prevent oxidization and remove excess starch.
10. Half an hour into the stew, check the water level. If using a clay pot, you might need to add a touch more liquid to ensure everything is still totally submerged.
11. After another half hour (total 1 hour stewing), the beef should be basically done and tender enough to easily poke through with a chopstick. At this point, add in the potatoes, remove the leek, cover, and cook for 15 minutes over a medium-high flame.
12. After 15 minutes, uncover and jostle everything around a bit. The liquid will be a bit thicker. Leave this uncovered to thicken further, still on medium-high heat, stirring occasionally. This reduction should take about 10 minutes.
13. Once the consistency is as desired, season with 1/4 teaspoon of salt. Give it a mix and let it cook for about another minute.
Source: Watch the original video