Chinese Five-Spice Beef – Melt-in-the-Mouth French Roux скачать в хорошем качестве

Chinese Five-Spice Beef – Melt-in-the-Mouth French Roux

Tender soy-braised beef (jiang niurou) simmered three hours in a French roux for a glossy, mouth-coating sauce. One pot, mostly hands-off. Think five-spice noodle-shop comfort meets the richness of bœuf bourguignon. Ingredients For the Beef: • Beef braising cuts (e.g., chuck, shin, cheek), chunky pieces: 1kg • Salt: To season • High smoke point neutral oil (e.g., vegetable oil): Generous amount For the Aromatic Base: • Ginger, sliced or minced: 1 thumb-sized piece • Garlic, minced: 4 cloves • Scallions (or onion), sliced: 2–3 For the Five-Spice Roux: • Reserved beef fat or neutral oil: Enough for 1:1 fat-to-flour ratio • All-purpose flour: Matching the amount of fat • Five-spice powder: 2–3 tsp (adjust to taste) • Light soy sauce: 1–2 tbsp • Water or stock: As needed to cover beef • White pepper: ½ tsp • Garlic powder: 1 tsp • Onion powder: 1 tsp Final Seasoning: • Dark soy sauce: To adjust colour (1–2 tsp) • Chinese black vinegar: A small dash (½–1 tsp) Instructions 1. Heat a large pot with neutral oil until shimmering. Sear beef pieces in a single layer, seasoning generously with salt. Work in batches if necessary to avoid overcrowding. Brown deeply on all sides, then remove beef and set aside. 2. Remove all rendered fat from the pot. Return a controlled amount (1:1 fat-to-flour ratio) to the pot. 3. In the fat, sauté ginger, garlic, and scallions over medium heat. Allow them to soften, release moisture, mop up fond, and concentrate flavour. 4. Sprinkle in the five-spice powder. Briefly toast to awaken the essential oils. 5. Add flour to the fat and aromatic mixture. Stir to coat all the flour with fat, cooking out the raw taste. Ensure no lumps remain. 6. Add light soy sauce. Slowly incorporate cold water or stock bit by bit, whisking continuously. Add white pepper, garlic powder, and onion powder. 7. Place the browned beef and any resting juices back into the pot. Top up with just enough water to cover. Bring to a simmer. 8. Cover and cook at a gentle simmer for 3 hours, topping up with water if needed. If your sauce is on the thicker side (due to the roux), the reduced convection may slow heat transfer slightly. This can lengthen the time it takes for the beef to become fully tender. Check for doneness at the 3-hour mark, but don’t hesitate to continue simmering for an additional 30–45 minutes if the meat isn’t yet soft enough to yield easily to a spoon. 9. Once fork-tender, uncover and reduce to preferred consistency. Add dark soy sauce to deepen colour. Add a small dash of black vinegar for balance. 10. Spoon over rice or noodles. Sauce should cling beautifully to whatever you serve it with. Notes • Roux Control: Skimming and measuring the fat ensures a well-textured sauce without greasiness. • Flavour Integration: Roux disperses the fat-soluble spices throughout the sauce for deep, consistent flavour. • Finishing Touch: A final splash of vinegar brightens the rich and warming profile without making the dish acidic. ____ Follow us on Instagram:   / w2kitchn   Join us on Patreon for behind-the-scenes & more:   / w2kitchen   #W2Kitchen #braisedbeef