Ingredients with Measurements:
- 1 lb beef chuck roast, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon brown sugar
- 1 teaspoon five-spice powder
- 1 teaspoon Sichuan peppercorns
- 1 teaspoon salt
- 2 cups beef broth
- 1 cup Pao Cai (Chinese pickled vegetables)
- 2 cloves garlic, minced
- 1-inch piece ginger, peeled and sliced
- 2 green onions, sliced
- 2 tablespoons cornstarch
- 2 tablespoons water
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
3. Add the beef cubes and cook until browned on all sides, about 5 minutes.
4. In a small bowl, whisk together the soy sauce, Shaoxing wine, brown sugar, five-spice powder, Sichuan peppercorns, and salt.
5. Pour the mixture over the beef and stir to coat.
6. Add the beef broth, Pao Cai, garlic, ginger, and green onions to the pot.
7. Bring the mixture to a simmer, then cover the pot with a lid and transfer it to the oven.
8. Bake for 2-3 hours, or until the beef is tender and the sauce has thickened.
9. In a small bowl, whisk together the cornstarch and water.
10. Remove the pot from the oven and stir in the cornstarch mixture.
11. Return the pot to the stove and cook over medium heat until the sauce has thickened, about 5 minutes.
12. Serve the Pao Cai with Braised Beef hot, garnished with sliced green onions.
- Time:
Preparation time: 20 minutes
- Cooking time: 2-3 hours
Temperature:
- Oven temperature: 325°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 320
- Fat: 12g
- Carbohydrates: 16g
- Protein: 35g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef brisket or beef short ribs.
- Shaoxing wine can be substituted with dry sherry or rice wine.
- Pao Cai can be substituted with any Chinese pickled vegetables.
Variations:
- Add sliced carrots, potatoes, or mushrooms to the pot for a heartier meal.
- Use chicken or pork instead of beef for a different flavor.
- Add a tablespoon of chili paste or hot sauce for a spicy kick.
Tips and tricks:
- Brown the beef cubes in batches to avoid overcrowding the pot.
- Use a Dutch oven or heavy-bottomed pot with a tight-fitting lid to ensure even cooking.
- Let the Pao Cai with Braised Beef rest for 10 minutes before serving to allow the flavors to meld.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Pao Cai with Braised Beef in a microwave-safe dish or on the stovetop until heated through.
Presentation ideas:
- Serve the Pao Cai with Braised Beef in individual bowls, garnished with sliced green onions.
Garnishes:
- Sliced green onions
Pairings:
- Serve the Pao Cai with Braised Beef with steamed rice or noodles.
Suggested side dishes:
- Stir-fried vegetables
- Egg rolls
- Steamed buns
Troubleshooting advice:
- If the sauce is too thin, whisk in more cornstarch and water until desired consistency is reached.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Pao Cai is a traditional Chinese pickling technique that dates back to the Han Dynasty (206 BCE-220 CE).
Flavor profiles:
- The Pao Cai with Braised Beef has a savory, umami flavor with a hint of sweetness and spice.
Serving suggestions:
- Serve the Pao Cai with Braised Beef as a main course for dinner or as a hearty lunch.
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Region: Chinese