Sunday, August 12, 2012

What's for dinner? Stewed Beef with Chinese Cabbage 津白牛肉煲

In my opinion, this is the best tasting dish I've ever made. During the workday I excitedly anticipated coming home and eating the leftovers!

津白牛肉煲 (Jin Bai Niu Rou Bao) Beef and White Cabbage Casserole

Let's cook!

Ingredients


For the stewed beef…

  • 600g [1½ lbs] boned beef ribs/shank
  • tablespoons oil
  • 1 tablespoon minced garlic
  • 2 tablespoons minced green onion
  • 1½ tablespoons minced ginger
  • 1 tablespoon minced red chili
  • ½ sliced onion
  • 2 tablespoons spicy soy bean paste 
  • 1 tablespoon rice wine
  • 1 tablespoon sugar
  • 3 tablespoons soy sauce
  • 2 star anise pods
  • 6 cups beef broth

    -------------------------------------------------------
    For the cabbage...
  • 1 tablespoon oil
  • 1 sliced green onion
  • 3 slices ginger
  • 400g [1 pound] Chinese cabbage, torn
  • 1 tablespoon rice wine
  • 3 tablespoons beef broth
  • cilantro for garnish

 

Slice the beef into bite-size pieces.

Heat the oil in a pot and sear the beef for 1~2 minutes or until browned on the outside.

Remove the beef and set aside, retaining the juices in the pan.

In the same pot, stir-fry the minced garlic, green onion, ginger, and red chili until fragrant.

Lower the heat, add onion, and stir-fry until tender.

Add the spicy soy bean paste…

...rice wine…

...sugar…

...soy sauce…

...star anise…

...and beef broth (save 3 tablespoons for later use).

Add the browned beef.

Bring to a low boil, reduce heat to low, and cook for 2 hours.

In another pan, heat 1 tablespoon oil and stir-fry the green onion and sliced ginger until fragrant.

Add the cabbage pieces, rice wine, and 3 tablespoons broth. Cook until the cabbage is tender.

Stir the cabbage mixture into the stewed beef.

Serve over rice and garnish with cilantro if desired.

This recipe provided several meals for me. When the beef and cabbage was gone, I still had a pot of delicious broth, to which I added various leftover vegetables, tofu, and shuijiao (Chinese dumplings).

This recipe is from The Best-loved Everyday Dishes: Mastering the Culinary Art in One Cookbook by Cecilia Hong Baiyang.
這個食譜是從最想學會的家常菜:從小菜到主食一次學透透 作者:洪白陽 (CC老師) 來的.

3 comments:

Zona Chao said...

That looks so delicious.
Do you mind invite me come over?

Ha ha...

Steve said...

Sure...as long as you play mahjong too!

Zona Chao said...

\(^V^)/ of course. I love it too.