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Hot and Numbing Dried Beef - Printable Version

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Hot and Numbing Dried Beef - DFen911 - 10-04-2014

Ok found this recipe while looking for something different to do with an arm roast. It's a 4 step process and pretty involved, but just sounds delicious.

"The meat is not actually dried but goes through a four stage cooking process: first it’s simmered in one piece then thinly sliced; next it’s marinated in a mixture of spring onion, ginger, shaoxing wine and salt before being deep fried, rendering it like strips of jerky, with a bit more juiciness. Those slices are addictive, as you would expect bits of deep fried meat to be and you need to resist eating them all before the final stage of simmering with soy, ginger, spring onion and sugar until the liquid has reduced to the merest lick of syrup. It’s then dressed with the hot and numbing part – ground Sichuan peppercorns and dried chillies before being sprinkled with coriander and sesame seeds. The pieces of meat have a very satisfying chew and leave a tantalizing tingle on the lips."


Hot and numbing dried beef (from Sichuan Cookery by Fuschia Dunlop)
500g lean beef in 1 piece
Oil for deep frying, such as groundnut or vegetable oil

For simmering the beef
Small piece of cassia bark or cinnamon
1 star anise

For the marinade:
2tsp shaoxing wine (or rice wine)
4 spring onions, white parts only
25g piece of ginger, unpeeled
1/2tsp salt

For the braising:
1 tablespoon sugar
1 tablespoon dark soy
25g piece of ginger, unpeeled
3 spring onions, white parts only
1/2 teaspoon salt

For the dressing:
1 teaspoon ground roasted Sichuan peppercorns
1-2 teaspoons ground chillies/chili flakes
2 teaspoons sesame oil
2 teaspoons toasted sesame seeds
Very small bunch of coriander leaves, roughly chopped

Put the beef in a large pan with the cassia bark and star anise, cover with water and bring to the boil. Turn down the heat and simmer until the beef is cooked then remove and set aside. Reserve the cooking water. Slice the beef into 1cm slices along the grain, then slice across the grain into 1cm wide strips. Halve any long pieces so that all the strips are roughly the same size.

Crush the ginger and spring onions a bit with the side of a knife or heavy object then chop each into 3-4 pieces. Place in a bowl with the shaoxing wine and salt, add the beef and mix really well. leave for half an hour or more in the marinade.

Heat the oil for deep frying in a deep pan. Add the beef in small batches for about 4 minutes, until the pieces are reddish brown and crisp. Set each batch aside to drain on kitchen paper. Don’t worry if they stick together during frying, they should pull apart easily.

Heat 2 tablespoons of oil in a wok, until smoking. Stir fry the ginger and spring onions for 30 seconds or until the oil smells fragrant. Add 500ml of the reserved beef cooking water plus the soy, sugar and salt. Add the beef and bring it to the boil. Turn down the heat and simmer for about 30 minutes until the beef has absorbed almost all the liquid leaving a syrupy glaze coating the beef.

Mix together all the ingredients for the dressing. Arrange the beef on a serving plate and pour over the dressing then garnish with the coriander leaves and sesame seeds.


Re: Hot and Numbing Dried Beef - labradors - 10-04-2014

Oh, my!


Re: Hot and Numbing Dried Beef - DFen911 - 10-05-2014

I am thawing an arm roast as we speak Part will be used for this recipe and part..well I'll just braise it to go with egg noodles. I am so excited about this recipe!


Re: Hot and Numbing Dried Beef - cjs - 10-05-2014

Well, it ought to be flavorful!!