Ingredients

• Bunch of corriander stems (optional)
• 600 g beef ribs (or any good cut for braising)
• 250 ml water
• 2 tbsp soy sauce
• 1 tsp sugar
• 4 cloves
• 1 thumb ginger
• 3 cloves garlic
• 2 star anise
• 1 onion

Seasoned oil

• 1 cup sun flour oil
• 1 tsp Sichuan peppercorns
• 1 onion
• 1 fresh chilli)
• 1 star anise
• 4 cloves
• 3 cloves garlic
• 1 thumb ginger
• 1 bay leaf

Vinaigrette (per serving)

• 2 tbsp seasoned oil
• 2 tsp Chinkiang vinegar
• 1 tsp sugar

Serve with (per serving)

• 100 g pulled noodles (or rice leaves)
• Corriander leaves
• Chillie oil

Directions

This recipe is largly based on the serious eats “all-purpose Chinese vinaigrette”. Braised beef is served along with a sweet vinaigrette and noodles. Here, the oil is infused on the stove beforehand, rather than pouring hot oil on the dish when serving.

Fist, clean the beef by simmering in water for 3 minutes. Rinse beef clean with cold water and discard the simmering liquid.

Add beef to pot along with main ingredients. Braise for at least 90 minutes, until beef is tender and falling apart.

While the beef is simmering, prepare the seasoned oil. Add all ingredients to a small pot and cook on medium heat until garlic and onion has turned golden. Remove from heat and the oil into a bowl for later use in the vinaigrette.

After beef is tender, set aside the beef and reduce the braising liquid by about half (leaving approximately 1 cup).

When serving, add vinagrette to each bowl, followed by noodles then beef, and 1/2 cup of reduced braising liquid. Garnish with corriander leaves and chillie oil.