Indulge your senses with the rich, aromatic explosion of Jiang Niu Rou, a traditional Chinese braised beef dish renowned for its complex and deeply satisfying flavors. This 11-spice recipe unlocks the secrets to achieving the perfect melt-in-your-mouth texture and intensely savory taste that defines this culinary masterpiece. Imagine tender, succulent beef infused with the warmth of star anise, the subtle sweetness of rock sugar, and the fragrant depth of Sichuan peppercorns. It’s a dish that transports you to the bustling heart of a Chinese kitchen, where generations of culinary wisdom converge.
Beyond the captivating aroma and exquisite taste, Jiang Niu Rou is surprisingly accessible to home cooks. This recipe meticulously guides you through each step, from careful meat selection and precise spice preparation to the art of achieving the ideal braising technique. Ready to embark on a culinary adventure and create this unforgettable dish? Let's dive into the step-by-step instructions.
Tools Needed
- Big pot
- Fork
Ingredients
- Beef shank
- Soy sauce
- Fermented bean curd
- Ginger slices
- Fennel seeds
- Sichuan peppercorns
- Cinnamon sticks
- Bay leaves
- Star anise
- Sweet bean sauce
- Soybean paste
- Rock sugar: 30 grams
- Water
- Fresh cilantro
- Garlic
- Dried chilies
- Dried orange peel
- Cloves
Step-by-Step Instructions
Step 1. Prepare and Marinate the Beef
- Clean the beef shank and soak it in water for 3 hours to draw out the blood.
- Marinate the beef in soy sauce and fermented bean curd overnight (up to 24 hours).
Step 2. Spice and Simmer the Beef
- ginger slices, fennel seeds, Sichuan peppercorns, cinnamon sticks, bay leaves, star anise, sweet bean sauce, and soybean paste. Optional additions: dried chilies, dried orange peel, cloves.
- Transfer the marinated beef and marinade into a pot, adding enough water to cover the beef.
- Bring the beef to a boil over high heat, then reduce heat to medium. Remove any beef scum that rises to the surface.
- Add all the spices and sweet bean sauce to the pot. Adjust the seasoning (add salt if needed). Add rock sugar to enhance sweetness.
- Bring to a rolling boil, then reduce heat to low-medium and simmer for 75 minutes, covered.
Step 3. Rest and Cool the Beef
- Turn off the heat and let the beef rest in the pot, covered, for at least another hour to allow the flavors to develop fully.
- Transfer the beef to another pot and let it cool completely (3-4 hours). Refrigerate overnight for best results.
Step 4. Slice and Serve
- Slice the beef thinly (3-4 mm).
- Serve with a spicy and garlicky dipping sauce (recipe in description box).
Read more: Chinese Shredded Chicken Salad Recipe: Easy Sesame Chicken
Tips
- The soup should taste saltier than usual to help season the beef well.
- Don't discard the cooking liquid; filter and freeze it for later use.
Nutrition
- N/A
FAQs
1. Can I use a different cut of beef for Jiang Niu Rou?
While brisket or chuck are ideal for their fat content and tenderness after braising, you can experiment with other tougher cuts like shank or short rib. Just be sure to adjust cooking time accordingly; tougher cuts will require longer braising.
2. What if I don't have all 11 spices? Can I substitute?
While the full 11-spice blend delivers the most authentic flavor, you can adapt. Prioritize star anise, cinnamon, and cloves for the essential warmth. Substitute any missing spices with similar profiles (e.g., allspice for cloves). The flavor will be slightly different, but still delicious.
With its rich tapestry of flavors and melt-in-your-mouth texture, your homemade Jiang Niu Rou will undoubtedly impress. This recipe, while detailed, is surprisingly achievable, even for novice cooks. Now go forth and enjoy the fruits of your labor – a truly unforgettable culinary experience awaits!