68. Chinese Braised / stewed / red-cooked beef with potato and carrot (part II)

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Chinese braised beef

红烧牛肉

(Continues from yesterday)

As I mentioned yesterday, there are many slightly different ‘hongshao’ recipes, this is only just one of them. The taste is really good, unexpectedly good, even for somebody like me - never a big fan of meat. Hope you like it too. :))

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68. Chinese Braised / stewed / red-cooked beef with potato and carrot (part I)

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Chinese braised beef

I am actually a bit reluctant to call this dish ‘braised’ or ‘stewed’, I am not sure how to call it in English, so I looked it up online. The original name for it in Chinese is ‘hong shao rou’, literately means ‘red burning meat’. The actual  way in which it is cooked is different from what we usually understand as  ‘braised’ or ‘stewed’.

‘Hong shao’ is another very typical way of cooking Chinese food. It is not only very popular in Northeast cuisine, but in, almost every regional or ethnic cuisines in China. Although there are some differences from one to another, the main method is same - to cook the main ingredients first by ‘boiling’ them together with the seasonings, until the ingredients ‘soak up’ all the sauce in the sauce pan, then ‘stir’ fry them.

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