Sichuan Braised Beef

Step 1

Cut the beef brisket into small chunks and then soak in a large pot of clear water for half an hour.

Step 2

Get a large pot and load it with enough water, add 2 slices of ginger and 1 tablespoon of cooking wine. Place the beef in cold water, start the fire and bring everything to boil for 2 minutes. Transfer out and drain.

Step 3

Add around 1 tablespoon of cooking oil in your pot and fry doubanjiang until the oil turns red too. Place leek onion, garlic and ginger and other spices, fry over small fire until aromatic.

Step 4

Place the beef in and fry for a while until you can smell the aroma of the beef. Add rock sugar, light soy sauce and dark soy sauce. Continue frying for couple of minutes so the flavors can be well combined. Then place water or beer to cover the beef (3cm higher in stove pot and 1.5 cm higher in high pressure cooker) and then cook the beef until well softened.

Step 5

Peel the cut the potatoes into 3 cm cubes and then cook the potatoes with clean water for 20 minutes until almost soft.

Step 6

Drain the potatoes and add then into the well cooked beef. Mix in and continue cook for 2 minutes. Cover the lid and let them combine well in the pot.