Ingredients

• 1 kg beef (brisket, chuck)
• To blanch the beef:
• 4 slices ginger
• 1 handful of scallion
• To brown the beef:
• 1.5 tbsp cooking oil
• 4 slices ginger
• 4 cloves garlic, crushed
• 1 handful scallion (cut into sections)
• 1 medium-size onion (cut into large pieces)
• To braise the beef:
• 1 cinnamon bark (about 5cm)
• 2 bay leaves
• 1 star anise (about 10 star-points)
• 1pc large dried orange peel
• 1 tbsp brown sugar
• 2 tbsp Shaoxing wine
• 2.5 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp salt
• 1.5 tbsp doubanjiang (chili bean paste)
• 1 tbsp tomato paste
• Sufficient water to braise the beef
• Serve with:
• Any noodle of your choice
• Bok choy

 

Blanch the beef

• Prepare a pot of water with a few pieces of ginger and a handful of scallion that cut into 5cm sections.
• Add the beef and bring it to a constant boil to blanch for five minutes.
• Wash the beef with cold water briefly to remove all the impurities.
• Cut the beef into 1.5 inches pieces.
• Drain the beef.

Saute the aromatics and spices

• Saute some ginger slices, garlic cloves and white section of the scallion in the pan with some oil. When it becomes aromatic, add a medium-size onion that has cut into large chunks.
• Add the spices once the onion turns soft and translucent.  The spices are cinnamon bark, bay leaves, star anise, dried orange peel, and dried chilies.
• Season with brown sugar, Shaoxing wine, light soy sauce, dark soy sauce, salt, chili bean paste, tomato paste.

Transfer to pressure cooker for 45min

 

serve hot with bok choy