Classic Tibetan boiled beef (Sha tsöma) from Taste Tibet: Family Recipes from the Himalayas (page 139) by Julie Kleeman and Yeshi Jampa
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unrefined salt
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Sichuan peppercorns
Dried berries of Xanthoxylum species plants.
Although there is a Xanthoxylum fagara, it is native to Florida and Caribbean, and not used in Chinese cuisine.
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EYB Comments
Can substitute beef silverside for beef short ribs, coriander for baby spinach, and dried chilli flakes for sepen.
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Steamed bread (Tingmo)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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