Red-Cooked Beef with Turnips

Oh man, way better than last time. It's all about the chili-bean paste. Greens would be a good addition, too.

Red-Cooked Beef with Turnips

Ingredients:

2.5 pounds good quality chuck roast, trimmed and cubed
2-3 inch piece of fresh ginger, unpeeled
4 scallions, white and green parts, trimmed
3 cloves garlic, peeled
2 thai chilies, stemmed
3 tbsp. vegetable oil
6 tbsp. or to taste of Sichuan chili bean paste
1 quart beef broth
4 tbsp. Shao Hsing wine or dry sherry
1 Tbs dark soy sauce
1 tsp. whole Sichuan peppercorns, toasted
2 whole star anise
2 tsp cardamom
1 ½ pounds turnips, Chinese turnips or daikon radish
Fresh cilantro and a green onion to garnish

Method:

Slice the ginger thickly, then smash slices with the side of the knife. Cut the scallions into two inch pieces. Smash the garlic cloves.

Heat the oil in a heavy dutch oven or soup pot, and add chili bean paste and fry until fragrant–about thirty seconds. Add the ginger, scallions and garlic and fry another thirty seconds. Add in beef, broth, wine, soy sauce and spices. Bring to a boil. If any scum rises, skim it off.

Turn down the heat and simmer partially covered until the beef is fork tender–about two to three hours. Add water if needed to cook the turnips.

When the beef is tender, trim and peel the turnips. Cut them into thick bite-sized chunks. Add to the beef, and cook until the vegetables are just tender.

If you wish, you may thicken the sauce with a cornstarch and cold water slurry.

Garnish with lots of cilantro leaves, serve with rice or 1 lbs noodles.