📝 About This Recipe
Transport your kitchen to the bustling night markets of Urumqi with this robust, aromatic braised beef. This dish captures the essence of Xinjiang cuisine, blending the deep, savory profile of traditional Chinese braising with the bold, earthy heat of cumin and dried chilies characteristic of Northwest China. The result is melt-in-your-mouth beef coated in a rich, fragrant gravy that tells a story of the ancient Silk Road.
🥗 Ingredients
The Beef
- 2 lbs Beef Shank or Brisket (cut into 1.5-inch chunks)
- 2 tablespoons Shaoxing Wine (for blanching)
- 3 slices Ginger (for blanching)
Aromatics and Spices
- 1.5 tablespoons Cumin Seeds (toasted and lightly crushed)
- 8-10 pieces Dried Red Chilies (keep whole for mild heat, snip for spicy)
- 3 pieces Star Anise
- 1 piece Cassia Cinnamon Stick
- 1 teaspoon Sichuan Peppercorns
- 6 pieces Garlic Cloves (smashed)
- 2 inches Fresh Ginger (sliced into thick coins)
Braising Liquid
- 3 tablespoons Light Soy Sauce
- 1 tablespoon Dark Soy Sauce (for deep mahogany color)
- 30 grams Rock Sugar (about 3-4 small nuggets)
- 1 tablespoon Tomato Paste (adds Xinjiang-style acidity and body)
- 4 cups Beef Broth or Water (enough to fully submerge beef)
Vegetables and Finish
- 2 large Russet Potatoes (peeled and cut into large chunks)
- 1 piece Red Bell Pepper (cut into squares)
- 1/2 cup Fresh Cilantro (roughly chopped for garnish)
👨🍳 Instructions
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1
Place the beef chunks in a large pot and cover with cold water. Add the ginger slices and Shaoxing wine. Bring to a boil for 5 minutes to remove impurities. Drain and rinse the beef with warm water, then pat dry.
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2
In a heavy-bottomed Dutch oven or wok, heat 2 tablespoons of oil over medium heat. Add the rock sugar and stir constantly until it melts into a light amber-colored syrup.
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3
Carefully add the blanched beef to the sugar syrup. Stir-fry for 3-4 minutes until the beef is evenly coated and slightly browned on the edges.
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4
Add the ginger slices, smashed garlic, star anise, cinnamon stick, and Sichuan peppercorns. Fry for 2 minutes until the spices are fragrant.
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5
Incorporate the tomato paste and toasted cumin seeds. Stir-fry for another minute, ensuring the tomato paste darkens slightly to lose its raw metallic taste.
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6
Pour in the light soy sauce and dark soy sauce, stirring well to color the beef. Add the dried chilies.
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7
Pour in the beef broth (or water) until the meat is fully submerged. Bring the liquid to a rolling boil.
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8
Reduce the heat to low, cover with a tight-fitting lid, and simmer gently for about 90 minutes. The beef should be getting tender but not falling apart yet.
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9
Add the potato chunks to the pot. Ensure they are partially submerged in the liquid. Cover and continue to simmer for another 25-30 minutes.
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10
Once the potatoes are fork-tender and the beef is succulent, remove the lid. Add the red bell peppers.
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11
Turn the heat up to medium-high to reduce the sauce. Stir gently to avoid breaking the potatoes. The sauce should thicken into a glossy glaze that clings to the meat.
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12
Taste the sauce and adjust with a pinch of salt if necessary. Remove the large whole spices (cinnamon and star anise) before serving.
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13
Transfer to a large serving bowl and garnish generously with fresh cilantro and an extra sprinkle of toasted cumin if desired.
💡 Chef's Tips
Always blanch your beef starting with cold water; this draws out more 'blood water' and results in a cleaner-tasting stew. Don't skip the rock sugar 'caramelization' step, as it provides a unique depth of flavor and a professional glossy sheen that granulated sugar cannot replicate. If the sauce is too thin at the end, remove the meat and potatoes and boil the liquid down rapidly before reuniting them. For the most authentic flavor, use whole cumin seeds that you toast in a dry pan and crush yourself right before cooking.
🍽️ Serving Suggestions
Serve over hand-pulled 'Lagman' noodles or thick wheat noodles to soak up the spiced gravy. Accompany with 'Naan' (Central Asian flatbread) for dipping into the rich sauce. A side of smashed cucumber salad with plenty of garlic and black vinegar provides a refreshing crunch and acidity. Pair with a strong black tea or a light, crisp lager to balance the heavy spices.