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Hóngshāo Niú Xiǎo Páigǔ Chinese Braised Short Ribs and 'Basic' Lǔshuǐ (Chinese Master /)

Yield: Serves 4-6

Ingredients: 6 Bone-in Beef Short Ribs [apx 4 lbs] (Niúròu Páigǔ)

Braising = Lǔshuǐ ('Basic' /Sauce): 4 Tbs Peanut Oil (Huāshēngyóu) 10 Green Onions (Cōng Bào) - white parts only 5 cloves Fresh (Dàsuàn) - crushed 2 inch piece Fresh (Jiāng) - sliced thin 6 Cups Low Sodium Chicken Stock (Jītāng) - can substitute vegetable stock if desired 1 Cup Shao Xing Rice Wine (Liàojiǔ) 1 Cup Mushroom Flavored (Cǎogū Lǎo Chōu) ½ Cup Light Soy Sauce (Shēng Chōu) 1 Tbs Sichuan Peppercorns (Huājiāo) 2 tsp Fennel Seed (Huíxiāng) 3 tsp Whole Cloves (Dīngxiāng) 1 tsp Black Peppercorns (Hēi Hú Jiāo) 1 tsp Cumin Seed (Xiǎo Huíxiāng) 6 Star Anise Pods (Bājiǎo) 2 slabs Chinese Brown Sugar (Piàn Táng) -OR- 6 oz Yellow Rock Sugar (Huáng Bīngtáng) 2 Bay Leaves (Xiāng Yè) 2 Cinnamon Sticks (Guìpí) 3 large pieces Chinese Preserved Citrus Peel (Chén Pí) 2 Chinese Black Cardamom Pods (Cǎo Guǒ) - cracked

Sauce: 2 Cloves Fresh Garlic (Dàsuàn) - minced fine ½ inch piece Fresh Ginger (Jiāng) - minced fine ¼ Cup Hoisin Sauce (Hǎixiān Jiàng) 3 Tbs Light Soy Sauce (Shēng Chōu) 2 Tbs Maltose (Màiyátáng) - can substitute honey (Mì Táng) if desired 2 Tbs Shao Xing Rice Wine (Liàojiǔ) 1 Tbs Black Rice (Zhenjiang) 1 Tbs Sichuan Chile Oil with Flakes (Hong You) 1 tsp Toasted Sesame Oil (Zhīmayóu) ⅛ tsp Chinese Five Powder (Wǔxiāng Fěn)

(PAGE 1 of 2) Taz Doolittle www.TazCooks.com

Hóngshāo Niú Xiǎo Páigǔ Chinese Braised Beef Short Ribs and 'Basic' Lǔshuǐ (Chinese Master Stock/Sauce)

Preparation: Make the Liquid: 1) Heat peanut oil in a large pot until shimmering over medium heat - Once oil is hot, add the ribs and sear on all sides until just browned (apx 2-3 minutes to a side) - Using tongs or a slotted spoon, transfer the ribs to a clean plate and set aside until needed 2) Add the green onion, garlic, and ginger to the pot and stir fry until fragrant (apx 1-2 minutes) - Add the rice wine and give it a good mix 3) Add all of the remaining 'braising liquid' ingredients and bring to a boil 4) Reduce to a simmer, add back the ribs and any juices, cover, and allow to simmer for 2 hours

While the ribs are braising, make the Sauce: 5) Place all ingredients in a small sauce pan and whisk to thoroughly combine - Place pan over medium heat and bring to a simmer - Allow to simmer (stirring frequently) until thickened (apx 5 minutes) - Remove from heat

Assemble the Dish: 6) Once the ribs have braised for the appropriate time and the sauce has been made, use tongs to transfer the ribs to a serving dish (DO NOT DISCARD THE BRAISING LIQUID)* 7) Drizzle the sauce over the top of the ribs and serve with steamed rice and the remaining sauce on the side

* Strain the braising liquid through a fine mesh sieve and keep in an airtight container or freeze for future use - This liquid is called Lǔshuǐ or Chinese 'Master Stock/Sauce' and is used repeatedly to cook various meats and other which enriches the stock and continues to develop its flavor. It is also used to flavor a number of other dishes including Rè Gān Miàn - 'Wuhan Hot Dry Noodles' and Hóngshāo Dòufu - 'Braised Tofu with Mushrooms'; This is a 'basic' version of Lǔshuǐ and can be used as a marinade, as a stir fry sauce, as a dressing, or added to your rice or noodle water to infuse the flavor - the uses are endless which is why it is known as 'Master Stock/Sauce'!

(PAGE 2 of 2) Taz Doolittle www.TazCooks.com