Red-braised beef with white radish (Hong shao niu rou) from Land of Plenty: A Treasury of Authentic Sichuan Cooking (page 232) by Fuchsia Dunlop

Where’s the full recipe - why can I only see the ingredients?

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.

Notes about this recipe

  • Eat Your Books

    Can substitute medium-dry sherry for Shaoxing rice wine, kohlrabi for daikon radishes.

  • twoyolks on October 07, 2013

    I pressure cooked the beef for 50 minutes at 15 psi in the liquid instead of slowly braising. The beef didn't really seem to marry well with the braising liquid. The braising liquid itself was quite good, the flavor of the beef seemed to clash with it.

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