This is a traditional slow-braised or ‘red-cooked’ dish. Use a good cut of stewing beef, such as chuck steak, or pork also works well. The beef is braised in a broth flavoured with soy and tea bags! Freeze the leftover sauce and use it as the base for noodle soups.
- 1 tbsp Szechuan peppercorns
- 12 star anise
- 4 large cinnamon sticks
- 4cm piece fresh ginger, sliced
- 200ml light soy sauce
- 4 tbsp dark soy sauce
- 3 whole large dried chillies
- 150g rock sugar or soft brown sugar
- 2kg good organic stewing beef, cut into 6-8cm chunks
- 2 Lapsang Souchong tea bags
- 300g Kai-lan (Chinese broccoli from selected Sainsbury’s and oriental stores) or tenderstem broccoli
- 1. Bring 2 litres water to the boil in a pan. Add all the ingredients, except the tea bags and Kai-lan or broccoli. Cook, covered, on a low heat for 2 hours, checking occasionally.
- 2. About 20 minutes before the beef is ready, add the tea bags and continue to cook. About 8 minutes before serving, add the Kai-lan or broccoli and cook until tender.
- 3. Remove the tea bags from the broth. Spoon the meat and Kai-lan into bowls and pour over some of the sauce. Serve with the roast sweet potatoes and carrots, and extra steamed Kai-lan or broccoli.
Per serving: 831kcals, 26.4g fat (10.2g saturated), 113.2g protein, 40.8g carbs, 37.3g sugar, 2.2g salt
Use a good cut of stewing beef, such as chuck steak, or pork. Freeze the leftover sauce and use it as the base for noodle soups.
Pick a top Californian Pinot Noir for a treat, or a Chilean Pinot for excellent value.