Anhui-style Spicy Beef Stew

Ingredients

While the original Birria is known for its use of Mexican spices like cumin and oregano, the Anhui-style Spicy Beef Stew incorporates traditional Anhui flavors such as star anise, Sichuan peppercorns, and dried chili peppers. These ingredients give the dish a distinctively spicy and aromatic profile, setting it apart from its Mexican counterpart. We alse have the original recipe for Birria, so you can check it out.

• 1.5 kg (3.3 lbs) beef shank, cut into chunks 1.5 kg (3.3 lbs) beef shank, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 onion, chopped 1 onion, chopped
• 2 tablespoons ginger, grated 2 tablespoons ginger, grated
• 2 star anise 2 star anise
• 1 tablespoon Sichuan peppercorns 1 tablespoon Sichuan peppercorns
• 4 dried chili peppers 4 dried chili peppers
• 2 tablespoons doubanjiang (spicy bean paste) 2 tablespoons doubanjiang (spicy bean paste)
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce 1 tablespoon dark soy sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 4 cups (950 ml) beef broth 4 cups (950 ml) beef broth
• 2 cups (470 ml) water 2 cups (470 ml) water

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 45g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the minced garlic, chopped onion, and grated ginger. Sauté until fragrant.
2. 2.
   Add the star anise, Sichuan peppercorns, dried chili peppers, and doubanjiang to the pot. Stir-fry for a minute to release the flavors.
3. 3.
   Add the beef shank chunks to the pot and brown them on all sides.
4. 4.
   Pour in the soy sauce, dark soy sauce, sugar, salt, and five-spice powder. Stir well to coat the beef.
5. 5.
   Add the beef broth and water to the pot. Bring to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
6. 6.
   Serve the Anhui-style Spicy Beef Stew hot with steamed rice or mantou.

Treat your ingredients with care...

• Star anise — Use whole star anise pods for the best flavor. Remove them before serving.
• Sichuan peppercorns — Toast the peppercorns in a dry pan before using to enhance their aroma.
• Dried chili peppers — Adjust the amount according to your spice preference. Remove the seeds for a milder heat.
• Doubanjiang — Look for this spicy bean paste in Asian grocery stores or online. It adds depth and heat to the stew.

Tips & Tricks

• For an extra layer of flavor, marinate the beef shank chunks in the spice mixture overnight before cooking.
• Adjust the spiciness by adding more or fewer dried chili peppers.
• Skim off any excess fat that rises to the surface during cooking for a leaner stew.
• Serve the stew with a side of pickled vegetables to balance the richness and spice.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors intensify over time.

Serving advice

Garnish the Anhui-style Spicy Beef Stew with fresh cilantro leaves and serve it alongside steamed rice or mantou. The tender beef and spicy broth make for a satisfying and comforting meal.

Presentation advice

Serve the Anhui-style Spicy Beef Stew in individual bowls, allowing the vibrant red color of the stew to shine through. Place a star anise pod on top of each serving for an elegant touch.