How To make Red Braised Beef

Red Braised [Anything], Home-style

Red braised... pretty much anything! In this video, we'll show you how to approach (1) red braised ribs (2) red braised tofu and (3) red braised potatoes.

0:00 - What is 'red braising'?
0:55 - Choice 1 - Fry Caramel or use Dark Soy
1:52 - Choice 2 - Whole Spices or Five Spice Powder
2:28 - How to Red Braise Anything
3:18 - Where's the Red Braised Pork Belly?
3:41 - Red Braised Pork Ribs
5:54 - Red Braised Tofu
7:20 - Red Braised Potatoes
8:35 - Making a Full Meal with a Red Braise

INGREDIENTS, RED BRAISED [ANYTHING]

* Main ingredient, ~350-500g. In the video we had 500g of ribs, 350g of firm tofu, and 400g of peeled potatoes

* Aromatics: 2 cloves garlic, whole; 1/2 inch ginger, cut into slices; white portion of ~2 scallions, cut into ~2 inch sections

* Liaojiu, a.k.a. Shaoxing wine (料酒/绍酒), 1 tbsp

* Hot water: 2 cups for meat; 1 cup for anything else (meat will need longer to cook, so more will evaporate away during that 45 minute cooking process)

* Seasoning for the braise: 2 tbsp soy sauce (生抽), 1/2 tsp dark soy sauce (老抽), 2 tsp sugar

* Spices: 1/2 tsp five spice powder (五香粉) -or- your choice of whole spices (below)

* Salt and MSG to taste (about ~1/4 tsp and ~1/16 tsp respectively), added after reducing

* Slurry of 1 tsp cornstarch (生粉) mixed with an equal amount water - only add in a third at first & eyeball the thickness

* Toasted sesame oil (麻油), 1 tsp

Scallion greens for garnish.

Note that if you like, you can swap the water and Shaoxing for beer.

SPICES TO CHOOSE

Any combination of the below are incredibly common to see in a red braise. Note that it would not be advised to use *all* of the below spices, else the red braise will taste sort of... medicinal in a TCM sort of way? If using whole spices, we would suggest using the cinnamon, star anise, and let's say... no more than three more additional spices.

Cinnamon (桂皮), 1/4 stick; Star Anise (八角), 1; Clove (丁香), 2; Dried Bay Leaf (香叶), 1; Whole Sichuan Peppercorns (花椒), 1/4 tsp; Fennel Seed (小茴香), 1/4 tsp; Tsaoko a.k.a. Chinese Black Cardamom (草果), 1; Licorice Root (甘草), 1 pcs; Dried Chili, 1

PROCESS, RED BRAISED [ANYTHING]

1. Pre-cook your main ingredient. If using meat (pork, beef, chicken, etc), blanch: add to cool water, bring up to a boil, boil for three minutes, then rinse. For anything else (tofu, potato, eggplant, fish, hard boiled eggs, etc), pre-fry it until 'done'. For tofu: five minutes each side. For Potatoes: ~10 minutes over a medium flame.

2. Fry the base. Medium flame. Fry the aromatics for ~15 seconds. If using five spice powder, add it in here and fry for another ~30 seconds, til fragrant. Then, add your main ingredient - if using meat, you can fry it for a bit longer here to get some browning, 3-5 minutes. Then, swirl in the Shaoxing wine.

3. Add the hot water, soy sauces, sugar, and - if using the whole spices - the whole spices.

4. Cover. Simmer on low until your ingredient is tender. For us, this was 45 minutes for meat and 10 minutes for anything else.

5. Uncover. Swap your flame to high and let everything rapidly reduce. You're looking for the liquid to get to ~1/3 of the original volume.

6. Taste, then season with salt and MSG. Thicken by adding the slurry in - one third of it at first so as to not overthicken. You're looking for the consistency of a thin sauce.

Drizzle with the sesame oil, sprinkle over the scallion greens.

ON THE CARAMEL

I'm sure there's a subset of people that're angrily commenting about how could we not include the caramel. And certainly, if you take some rock sugar and fry it in your oil beforehand, it'll add a subtle complexity to the dish. This was just a simple home-style red braise - do fry the caramel if you like.

Chef Wang Gang has a great video on the topic here:


ROB'S RED BRAISED PORK BELLY

I know that I promised a recipe in this description box, but I'm approaching the 5000 character limit. I'll put that recipe under the uncut video, over here:



RED BRAISED PORK MUSIC VIDEO

As promised, Andong's red braised pork music video:

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And check out our Patreon if you'd like to support the project!


Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel):

Beef Noodle Soup: from Sichuan, to Taiwan, and back

Beef noodle soup! In this video we'll show you the Sichuan style, touch on the Taiwan style, and talk a bit about how that soup ended up circling back to the mainland.

0:00 - Introduction
0:24 - How Beef Noodle Soup got to Taiwan
1:28 - Why don't we cover Taiwan food?
2:02 - Taiwan Noodle Soup Journeys Back to the Mainland
3:02 - How to Make Sichuan-style Red Braised Beef
6:35 - Introduction to the Sichuan Noodle shop style
7:07 - Sichuan-style Component 1, Pork Stock
8:23 - Sichuan-style Component 2, Toasted Chili Oil
10:19 - Sichuan-style Component 3, Stewed Peas
11:47 - Sichuan-style Component 4, Fresh Alkaline Noodles
13:19 - Assembling the Sichuan Noodle shop Style
14:12 - The Instant Noodle Version
16:23 - The use of stock?

VIDEOS WE ENJOYED RE THE TAIWAN STYLE

Cate Food Travel had a fantastic video of a beef noodle soup shop in Taiwan:

Taiwan Duck (really cute channel) had a nice video if you were looking for more of a recipe video:

SICHUAN RED BRAISED BEEF

* Water, ~2L
* Aromatics for the poaching liquid: ginger (姜), ~2 inches, smashed; liaojiu a.k.a. Shaoxing wine (料酒/绍酒), ~1 tbsp; scallions, ~3, tied in a knot
* Beef brisket (牛腩), 700g
* Red Oil Chili Bean Paste, Pixian Doubanjiang (红油郫县豆瓣酱), 4 tbsp
* Oil to fry the bean paste, 6 tbsp
* Seasoning for the braise: soy sauce (生抽), 2 tbsp; dark soy sauce (老抽), 1 tsp; salt, 1 tsp
* Spices for the braise: Sichuan peppercorns (花椒), 1/2 tbsp; star anise (八角), 2; cloves (丁香), 6; dried sand ginger (沙姜), 8 psc; white cardamom (白蔻), 4; Tsaoko a.k.a. Chinese black cardamom (草果), 1

Process at 3:30. TL;DW: poach the beef for 5 minutes, then let it cool. Slice, then fry til browned. Fry the minced chili bean paste on low to stain the oil, and quickly fry the beef with it. Add the beef and red oil back to the pot together with the seasoning and spices. Simmer for 90 minutes.

NOODLE SHOP STYLE COMPONENT #1: PORK BONE STOCK

* Pork bones (猪骨), 350g (with some meat still attached)
* Aromatics for the stock: ginger (姜), ~1 inches, smashed; liaojiu a.k.a. Shaoxing wine (料酒/绍酒), ~1 tbsp; scallions, ~1, tied in a knot

Process at 7:16. TL;DW: Blanch the pork bones in water together with a slug of Shaoxing. Remove, then to a new pot of ~2.5L of water add the blanched pork together with the aromatics for the stock. Simmer covered for three hours.

NOODLE SHOP STYLE COMPONENT #2: TOASTED CHILI OIL

* Dried chilis, 50g (we used Sichuan erjingtiao, 二荆条)
* Oil, 150g (or 3/4 of a cup). We used Caiziyou (Chinese rapeseed oil), but you can also use Indian mustard seed oil or peanut oil
* Aromatics for the oil: Ginger, ~1 inch, smashed; Onion (洋葱), ~1/4 of an onion, sliced
* Spices for the oil (optional but recommended): Cinnamon (桂皮), ½ stick; Star Anise (八角), 1; Fennel Seed (小茴香), ¼ tsp

Process at 8:36. TL;DW: Slice, then toast the chilis until brittle. Shake over a strainer to get out some of the excess seeds, then pound into a coarse powder. Heat your oil up to smoke point, let it cool down a bit, then fry the aromatics until golden brown. Add the spices, fry for a minute, then strain. Heat the oil til it bubbles around some chopsticks (~150C), then add in the chili flakes and shut off the heat.

NOODLE SHOP STYLE COMPONENT #3: STEWED PEAS

* Yellow split peas (黄豌豆), preferably whole, 100g
* Baking soda (小苏打), 1/4 tsp - if using whole split peas

Process at 10:45

NOODLE SHOP STYLE COMPONENT #4: FRESH ALKALINE NOODLES

* AP Flour (中筋面粉), 200g
* Salt, 1/2 tsp
* Sodium carbonate (碱面) -or- kansui (枧水), 1/2 tsp
* Water, 90g

Process at 11:56.

NOODLE SHOP STYLE: ASSEMBLY

* Fresh noodles, 150g (or ~100g dried noodles)
* Seasoning per bowl: salt, 1/4 tsp; MSG (味精), 1/8 tsp; Sichuan peppercorn powder (花椒粉), 1/2 tsp; soy sauce (生抽), 1 tsp, toasted chili oil from above -or- Lao Gan Ma chili crisp (老干妈香辣脆油辣椒), 1 tbsp
* Baby bok choy, ~1, blanched
* Stock, enough to cover everything, ~350mL
* Braised beef, ~3 tbsp; braised beef liquid, ~2 tbsp
* Stewed peas, ~1 tbsp
* Sliced scallions, ~1 tbsp
* Chopped cilantro, ~ 1 tbsp

Process at 13:24

INSTANT NOODLE VERSION

* Dried noodles, 100g (or ~150g fresh noodles) - we used 公仔面
* Seasoning: chicken bouillon powder (鸡粉), 2 tsp; salt, 1/8 tsp; white pepper powder (白胡椒粉), 1/8 tsp, onion powder (洋葱粉), 1/16 tsp; garlic powder (大蒜粉), 1/16 tsp; cayenne pepper (辣椒面), 1/16 tsp; MSG (味精), 1/16 tsp
* Baby bok choy, ~1, blanched
* Carrot, ~1 inch knob, julienned and blanched
* Braised beef, ~3 tbsp; braised beef liquid, ~2 tbsp
* Fried egg, 1
* Sliced scallions, ~2 tbsp

Process at 15:50
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Footage of the hilarious instant noodle parody of Bite of China is here:


And check out our Patreon if you'd like to support the project!


Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel):

The BEST Beef Stew Recipe - Hundreds of 5-Star Reviews!!

GET THE RECIPE:

‎Seriously, the best beef stew recipe ever, with slow-braised beef, chunky mushrooms, potatoes, carrots and peas. This soup recipe is so aromatic and delicious, it's bound to become a family favorite!

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How to Braise (Red Wine Braised Beef)

In this video I show you the basic method of braising. I use wine but you could easily substitute stock or any other flavorful liquid you might want to use (beer, etc.). I used a 4 pound chuck roast but any braising cut will do (Brisket, Lamb shanks, Beef shanks, pork shoulder). I hope you enjoy, and if you do be sure to like and subscribe and leave any questions you may have in the comments.

6 Braising Mistakes Most Beginners Make

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0:00 Episode premise
0:41 Why do we braise? (Technique Breakdown)
5:21 1 - Choosing the wrong cut of meat
8:36 2 - Not braising long enough
9:55 3 - Braising and eating on the same day
11:18 4 - Not using enough braising liquid
12:04 5 - Undersalting the braise
12:45 6 - Experiment with flavors

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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sony 30mm f3.5 & 18-105mm F4
Voice recorded on Shure MV7
Edited in: Premiere Pro

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Perfect Beef Stew!

#shorts #beefstew #stew

Beef stew

Ingredients:

4 Lbs Beef Chuck Roast (cut into cubes)
1 Onion (diced)
3 Ribs Celery (diced)
3 Carrots (diced) + 4 Carrots (sliced)
2 Cups Russet Potatoes (quartered)
4 Garlic Cloves (minced)
2 Tbsp Tomato Paste
1/3 Bottle Cabernet Wine
1 Tbsp Rosemary (chopped)
2 Sprigs of Thyme
2 Bay Leaves
4 Cups Beef Stock
3 Tbsp Corn Starch + 6 Tbsp Cold Water (slurry)
Olive Oil
Parsley (chopped)
Salt and Pepper

Instructions:

In a large bowl add the beef cubes and season with olive oil, salt, and pepper.

In a large pot or Dutch oven on medium heat. Add oil and sear the beef in batches. Remove the beef from the pot and set aside.

Next add diced onion and caramelize slightly. Add celery, carrots, and garlic. Sauté till fragrant then season with salt and pepper.

Once the vegetables are softened, add tomato paste and brown slightly. Deglaze with red wine and bring to a simmer. Add the seared beef back to the pot along with rosemary, thyme, and bay leaf. Cover with beef stock. Season with more salt and pepper. Cover with a lid and braise in the oven set to 325 degrees Fahrenheit for 1.5 hours.

After 1.5 hours, add sliced carrots and potatoes. Continue to braise for another 1.5 hours until the beef is tender and the potatoes are soft. Next combine corn starch and cold water together making a slurry. Add the slurry to the simmering stew a little at a time until thickened to your desired thickness. Adjust the seasoning to your taste. Serve in a bowl and garnish with chopped parsley.

Enjoy!

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