Earlier today I made my congee. At the same time I figured I'd make a start on dinner too.
For dinner I made Changde Rice Noodles with Red-Braised Beef.
The beef had to cook for 4 hours, so that's why I started it around lunchtime.
Stewing beef was put in a saucepan of water and then brought to boiling point. I had to skim off the scum as it came to the surface. As soon as the water started boiling I removed the beef and set it aside.
In a large pan I heated some peanut oil and then fried some dried chili peppers, star anise and ginger in some chili bean paste. Yummy smells indeed!
I then threw the beef back in and covered it all with water that had boiled with the meat. I then left it on a low burner for about 4.5 hours.
When I was ready to eat I quickly blanched some baby bok choy, heated some rice noodles and chicken stock.
Beef + noodles + stock + a sprinkling of green onion = one delicious dinner! The meat was sooooo tender, it melted in the mouth. Matt would have loved it!
The picture doesn't really do it any justice. But the flavour of beef was splendid, it had absorbed the flavours from the sauce it was cooked in and had a nice kick to it. I think next time I will try and thicken the sauce up a bit just before serving. Today I didn't really serve any of the sauce as it was too watery, I just took the meat.
You are certainly an enterprising cook Naomi. It all sounds delicious.
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