Chinese Cold Spiced Beef Recipes

INSTANT POT CHINESE FIVE SPICE BEEF AND VEGETABLE STEW

Steps:

• In a large ziploc bag, add the stewing beef, flour, and Chinese five spice then seal and shake the bag until the beef is well coated.
• Using the "saute" function on the Instant Pot, add one tablespoon of olive oil and brown beef on all sides (you may need to do this in batches). Remove the beef and set aside.
• Pour another tablespoon of olive oil into the Instant Pot and add the onion, stirring until soft and brown, about 4-5 minutes. Add in the garlic and stir for another 30 seconds, until the garlic starts to brown.
• Add red wine to deglaze* (see first note), stirring and scraping the bottom of the pot to remove/dissolve the brown bits and allowing the wine to be absorbed into the onions. Press "cancel" to turn off the Instant Pot.
• Add back in the beef as well as the potatoes, carrots, celery, beans, beef broth, tomato paste, Worcestershire sauce, and salt and pepper to taste. Give the ingredients a good stir to distribute the ingredients throughout the vessel** (see second note). Place a bay leaf on top.
• Seal the Instant Pot and cook at high pressure ("manual"/"pressure cook" function) for 25 minutes. After the stew is ready, allow natural pressure release for at least 15 minutes before quick pressure release to completely depressurize (until floating valve drops).
• Open the Instant Pot, remove the bay leaf and give the stew a stir. Taste for additional salt and pepper and top with fresh basil if you like. Best served hot.

CHINESE SPICED BEEF SHIN SHANK 滷牛腱

Steps:

• Blanch the beef shin in boiling water for 1 minute.
• Pour out water and add fresh water. Add all other ingredients and bring to a boil. Add the beef shins and cover.
• Boil at medium for 1 hour, lower heat to shimmer and cook for another 1 to 1 1/2 hour until tender. When tender a knife will easily go through the meat.
• Let cool.
• Separate beef shins from liquid and chill both separately in refrigerator.
• When ready to serve slice the beef shins thinly, arranging nicely on a plate. Spoon out 1/2 cup sauce from saved cooking liquid and heat up in a small pan. Pour over the chinese spiced beef shins.

CHINESE MUSLIM STYLE SPICED COLD BEEF

Steps:

• Heat 1 cup oil in wok to deep-fry temperature, then deep-dry peanuts over medium-low heat until golden brown.
• Remove the peanuts with a slotted spoon or strainer and place on paper towels to drain and cool.
• Put the cooled peanuts in a small plastic bag or between two towels, then roll a rolling pin over them to crush coarsely; set crushed peanuts aside for later use.
• Mix the cayenne, Szechwan peppercorn, sugar, garlic, vinegar, black soy sauce, and sesame oil in a bowl.
• Remove all but two tablespoons of oil from the wok. Heat this oil, and when it is hot, add the ground beef.
• Stir and cook the beef until done.
• Stir in the bean sauce, then the sauce mixture you have just made.
• Mix well, then turn off the heat.
• This meat sauce can be prepared a few hours in advance.
• Fill a big pot with enough water to cover your piece of beef.
• Add the bay leaves to the water and bring to a rapid boil.
• Add meat and cook over medium heat until done to your taste - medium rare should be about 10 minutes.
• Remove meat and pat dry.
• Place the meat on a cutting board and slice into thin pieces, as you would for roast beef.
• Arrange the slices on a serving platter, slightly overlapping each other.
• Garnish with celery, scallions, red pepper, and watercress.
• Pour the meat sauce over evenly, then sprinkle crushed peanuts on top.
• Serve at room temperature, perhaps with noodles.

CHINESE COLD SPICED BEEF

Steps:

• Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and stir-fry about 30 seconds. Add beef shanks and brown briefly; stir-fry about 1 minute.
• Add rice wine, soy sauces, water, cinnamon, star anise, and Sichuan peppercorns. Bring to a boil; reduce heat and simmer, covered, for 2 hours. Check and add liquid if needed.
• Stir in sugar. Simmer an additional 10 minutes or until beef is tender.
• Remove beef from wok. Cool; place in ziplock bag and refrigerate until chilled or freeze along with a little of the cooking liquid.
• To use after chilling: slice beef thinly; arrange attractively on a platter and garnish with cilantro, if desired.
• To use after freezing: thaw beef in refrigerator and drain off liquid. Continue as above.