Sichuan Red-Braised Beef

Ingredients

• 2 to 2 1/2 pounds fatty stewing beef, such as oxtail or shortrib
• 1 to 2-inch piece ginger
• 2 scallions
• 1 tablespoon vegetable oil
• 6 tablespoons Sichuan-style chili bean paste
• 5 cups meat or vegetable stock
• 1/4 cup Shaoxing rice wine
• 1 tablespoon dark soy sauce
• 1 teaspoon Sichuan peppercorns
• 1 star anise
• 1 Tsao Kor, false cardamom
• 1 medium sized daikon
• Cilantro to garnish

Directions

Slice the beef into chunks measuring 1 to 2 inches, then trim the scallions into lengths of 2 or 3 inches. Set a stew pot over medium heat and warm the oil; once the oil is shimmering, spoon in the chili bean paste and cook it, stirring, for 30 seconds, just until its aroma blooms. Pour in the stock, then add the beef, wine, ginger, scallions, soy sauce, and spices. Let everything come up to a boil, lower the heat, and keep it at a quiet simmer until the meat yields easily, about 1 1/2 to 2 hours. As the beef gets close, peel the daikon. Add the vegetables to the pot, splashing in water if you need it so the contents are covered. Simmer a little longer, stopping when the vegetables are barely tender. Finish with chopped cilantro.