Este guisado de carne chinesa é a essência do conforto numa tigela. A carne fica incrivelmente tenra, cozinhada lentamente num caldo rico e perfumado com especiarias como anis estrelado, canela e pimenta de Sichuan. É um prato robusto e cheio de um sabor profundo e complexo, perfeito para aquecer os dias mais frios e impressionar a família.

Ingredientes

  • 1 xícara de água fervente
  • 1/2 xícara de cogumelos pretos secos
  • 500 gramas de carne bovina, aparada e em cubos
  • 1/2 cebola picada
  • 2 talos de cebolinha picada
  • 1 colher de chá de gengibre ralado
  • 2 dentes de alho picados
  • 2 xícaras de caldo
  • 1 colher de sopa de açúcar mascavo
  • 1,5 colheres de sopa de molho de soja
  • 1 colher de sopa de saquê
  • 1/2 colher de chá de pimenta Sichuan
  • Anis estrelado
  • 1 dente inteiro
  • 3 pimentas vermelhas secas
  • 1 pau de canela (5cm de comprimento)
  • 1 colher de chá de óleo de gergelim

Preparação

  1. Mergulhe os cogumelos secos em água fervente por cerca de 30 minutos.
  2. Retire os cogumelos, pique e reserve.
  3. Coe o líquido de imersão. Descarte os sólidos e reserve 1 xícara de líquido embebido.
  4. Refogue a carne por todos os lados ou até dourar. Adicione cebola, gengibre e alho. Fry par de minutos.
  5. Adicione o líquido de molho reservado, 2 xícaras de caldo, açúcar mascavo, molho de soja, saquê, pimenta de Sichuan, anis estrelado, cravo, pimenta malagueta e pau de canela.
  6. Cubra, reduza o fogo e cozinhe por 1 hora. Misture os cogumelos.
  7. Cubra e cozinhe por 40 minutos ou até que a carne esteja macia.
  8. Retire a mistura de carne com uma escumadeira. Descarte o anis estrelado, os cravos, os pimentões secos e o pau de canela.
  9. Deixe o líquido restante ferver, cozinhe até reduzir para 1 xícara.
  10. Sirva polvilhado com cebolinha e óleo de gergelim sobre o arroz com molho.

Ready for a bowl of deeply aromatic, melt-in-your-mouth comfort? The English recipe is waiting below.

Chinese Beef Stew

This Chinese-style braised beef stew is a masterclass in creating deep, complex flavours through slow cooking. Tender chunks of beef are simmered in a fragrant, aromatic broth infused with a classic blend of Chinese spices like star anise, cinnamon, and the uniquely numbing Sichuan peppercorns. It’s a rich, hearty, and incredibly satisfying dish that fills the kitchen with an irresistible aroma as it cooks.

The secret to its incredible depth of flavour lies in the use of dried mushrooms and their soaking liquid. This liquid becomes a rich, umami-packed mushroom broth that forms the base of the stew, far more potent than just using water. Browning the beef first is also a crucial step; it creates a caramelised crust that adds another layer of savoury flavour to the finished dish.

This stew is wonderfully versatile. While traditionally served over a bed of fluffy steamed rice to soak up the delicious sauce, it’s also fantastic with noodles. For a complete meal, serve it alongside some steamed greens like bok choy or broccoli. Don’t be tempted to skip the final step of reducing the sauce; this concentrates the flavours into a beautiful, glossy gravy.

Ingredients

  • 1 cup of boiling water
  • 1/2 cup of dried black mushrooms (like shiitake)
  • 500g stewing beef, trimmed and cubed
  • 1/2 an onion, chopped
  • 2 stalks of spring onion, chopped
  • 1 teaspoon of grated ginger
  • 2 cloves of garlic, minced
  • 2 cups of beef or chicken stock
  • 1 tablespoon of brown sugar
  • 1.5 tablespoons of soy sauce
  • 1 tablespoon of sake
  • 1/2 teaspoon of Sichuan peppercorns
  • 1 star anise
  • 1 whole clove
  • 3 dried red chillies
  • 1 cinnamon stick (5cm long)
  • 1 teaspoon of sesame oil

Method

  1. Pour the boiling water over the dried mushrooms in a bowl and let them soak for about 30 minutes.
  2. Remove the mushrooms, chop them, and set aside.
  3. Strain the soaking liquid through a fine-mesh sieve to remove any grit. Reserve 1 cup of this flavourful mushroom liquid.
  4. In a heavy-based pot or Dutch oven, brown the beef cubes on all sides. Add the onion, ginger, and garlic and fry for a couple of minutes until fragrant.
  5. Add the reserved mushroom liquid, the 2 cups of stock, brown sugar, soy sauce, sake, Sichuan peppercorns, star anise, clove, dried chillies, and cinnamon stick.
  6. Bring to a boil, then cover, reduce the heat to low, and let it simmer for 1 hour. Stir in the chopped mushrooms.
  7. Cover again and continue to simmer for another 40 minutes, or until the beef is tender.
  8. Remove the beef and mushrooms with a slotted spoon. Discard the star anise, clove, dried chillies, and cinnamon stick.
  9. Bring the remaining liquid in the pot to a boil and cook, uncovered, until it has reduced to about 1 cup.
  10. Serve the beef and mushrooms over rice, drizzled with the reduced sauce, and garnished with chopped spring onions and a splash of sesame oil.