Hong Shao Niu Rou (Sichuan Braised Beef), No Added Refined Sugar

Method

1. Blanch 500g of beef with 3 spring onions tied in a bundle and half the sliced ginger to clean off the scum, then lift it out and cut it into bite sized cubes. Cut 300g of carrot, potato or daikon radish into bite sized pieces.
2. Heat 50ml of cooking oil in a pan over high heat and fry 4 garlic cloves with the rest of the sliced ginger. After 30 seconds add 4 to 5 dried chilies, 1 teaspoon of Sichuan peppercorn, 1 cinnamon stick, 1 to 2 star anise, 1 crushed black cardamom, 1 piece of dried tangerine peel and 2 bay leaves, and fry for 30 seconds to 1 minute.
3. Add the beef and stir for about 15 minutes until firm, pour 50ml of baijiu around the rim of the pan for aroma, toss once more, then add 1.5 teaspoons of kOBE Monk Fruit Blend, 1/2 teaspoon of MSG and 500ml of water. Transfer everything to a heavy based pot for braising.
4. Using the same pan, add another 50ml of cooking oil and fry 1.5 tablespoons of doubanjiang once the oil is hot, pour in 100ml of water and stir. Once it boils, turn off the heat, strain it and add it to the pot of beef.
5. Season with soy sauce as it braises and add 1 teaspoon of rice vinegar to round out the flavor. Simmer over low heat for about 1 hour, then add the potato and cook for another 30 to 45 minutes.
6. Once the beef is tender, spoon it into bowls, scatter cilantro over and serve with hot rice.

Tips

• Leaving out the Sichuan peppercorn and the doubanjiang gives a milder braise that children will eat.
• Tie the Sichuan peppercorn into a spice bag so nobody bites into a whole one.
• Straining the doubanjiang keeps the braising liquid clear rather than gritty.
• Pour the wine around the rim of the pan once the beef has firmed up, as the aroma lifts more than pouring it into the middle.
• Add the carrot and potato once the beef is tender, since earlier they cook to pieces in the pot.