Sichuan Beef Slices In Chilli Oil Recipe

step 1

• STEP 1.Place 5 lbs of beef ( beef shank + beef heart+ honeycomb tripe + book tripe) in a large pot and cover them with room temperature water. Leave them to rest for 3 hours or overnight in the refrigerator. remove from the water and keep aside. Discard the water.

step 2

• STEP 2.-1place the beef shank, beef heart and honeycomb tripe into the pot. Fill the pot with clean water, put it in the heat and bring it to a boil.

step 3

• STEP 3.-2place the book tripe in a bowl and cover with clean water and keep it in the refrigerator till needed.

step 4

• STEP 4.-3remove the 3 pieces of meat from the boiling water and transfer them to a fresh pot. Discard the boiled water.

step 5

• STEP 5.-4add 3 litres of fresh boiling hot water, and put the pot back on the heat.

step 6

• STEP 6.-5add 2 star anise, 2 bay leaves, 2 cinnamon stick, 1 blck cardamom, 2 tsp sichuan peppercorns, ½ tsp fennel seeds, 2 cloves, 3 dry red chillies, 1 piece dried galangal, 4 slices kaempferia galanga (sand ginger), 2 scallion stalks, 5 slices ginger, 5 garlic cloves, 3 tbsp soy sauce, 3 tbsp chinese cooking wine, 2 ½ tbsp sugar, 2 ½ tsp salt, 1 tsp dark soy sauce. Bring it to a boil.

step 7

• STEP 7.-6turn the heat to low and simmer for 1 ½ hours.

step 8

• STEP 8.-7towards the end of that time take the book tripe out of the refrigerator and squeeze out the excess water. Add it to the simmering pot for 1 to 2 minutes.

step 9

• STEP 9.-8then take it out and use scissors to separate the ‘book’ layers. Put it in a bowl, cover it and put it in the refrigerator.

step 10

• STEP 10.-9after 1 ½ hour, turn off the pot. Keep it covered and let the ingredients remain in the covered pot till completely cool. This will take upto 6 hours. The pot can be placed in the refrigerator to cool down.

step 11

• STEP 11.-10for chilli oil, in a large mixing bowl add 2 tsp sichuan peppercorn powder, ¼ cup toasted sesame seeds, 1 cup chilli flakes, 1 tsp salt.

step 12

• STEP 12.-11heat a saucepan and add 2 cloves of sliced garlic, 1 ½ inches of ginger sliced, 2 stalks of scallion cut into 2 inch pieces, 2 bay leaves ,2 star anise, 1 stick cinnamon .

step 13

• STEP 13.-12to this add 2 ½ cup vegetable oil. On low heat season the oil for 8 to 10 minutes.

step 14

• STEP 14.-13when the aromatics are lightly charred, remove them from the oil using a slotted spoon.

step 15

• STEP 15.-14let the oil continue to heat to 400 degrees fahrenheit. Then remove from the heat and pour it in batches directly into the bowl with the chilli powders, stirring continuously. Once well mixed, let it cool.

step 16

• STEP 16.-15to make the sauce add 8 minced cloves of garlic, 1 tsp salt and 1 tsp sugar in a bowl. Mix them well.

step 17

• STEP 17.-16add 2 tbsp chinese black vinegar, and mix well.

step 18

• STEP 18.-17add 1 cup of the flavourful brine from the meat pot. Check the salt. The sauce should be saltier than usual.

step 19

• STEP 19.-18to this add 3 to 6 tbsp of chilli oil. Keep aside.

step 20

• STEP 20.-19cut chinese celery stem, as required to layer the serving dish, lengthwise at an angle. Keep aside.

step 21

• STEP 21.-20once the meats in the pot have completely cooled, take them out of the brine.

step 22

• STEP 22.-21cut the shank, heart and honeycomb tripe into thin slices.

step 23

• STEP 23.-22in a bowl arrange mixed layers of the different meats, till the bowl is full. Then add the chopped celery on the top. (all the cooked meat may not be used in one serving. There will still be meat leftover)

step 24

• STEP 24.-23cover the bowl with a serving plate and flip it over so that the meat comes out into the plate with the celery at the bottom.

step 25

• STEP 25.-24garnish with coriander leaves on the top and around the arrangement of meat.

step 26

• STEP 26.-25then generously pour the sauce all over and around the meat on the plate.