This dish has endless variations that are passed on by our mothers, grannies and it’s the regional love and called for reminiscence.
I would say this is one of my sister’s favorite meals and this is for her.
What you need:
- 800g Beef Shin or chuck, chopped in roughly 5 cm cubes
- 500g Beef Tendon (optional, you can use more beef shin instead)
- 150g Fresh Ginger, sliced roughly
- 1 Bulb Garlic, crushed and roughly chopped
- 4-5 Star Anise
- 2tsp Sichuan Peppercorn (optional)
- 1 Onion, sliced
- 4 Tbsp Rock Sugar
- 6 Tbsp Soy sauce (preferred aged)
- 1 can/226g Chilli Bean Sauce
- 250g Chilli sauce (Optional for extra heat, preferred with big chilli pieces)
- Approx. 1 ~1.5L water
1 White Radiah, peeled and chopped in chunks
3 Carrots, peeled and chopped in chunks
Shallots, finely chopped
Chinese Greens (optional)
1. Heat up a deep French oven(or stew pot) with some oil. Throw in the ginger, onion and garlic, sauté till fragrant. Add star anise and Sichuan peppercorn(optional).
2. Put the meat in. Seal the meat properly. Add the rest of the ingredients in – chili sauces, soy sauce, rock sugar then add the water.
3. Stir and mix well then lid on. Stew in low heat for 3 hours or/ transfer to a slow cooker until the meat is very tender for 3 hours or more.
Ideally a slow cooker is used.
Personally I use a thermal cooker.
Boil the radish and carrot, set aside.
Blanch the green veggies.
Thick noodles (Dao Chow) are served better with the stew. Add some radish, carrot, shallots.
It can also be served with rice.