Hóngshāo Niú Xiǎo Páigǔ
Chinese Braised Beef Short Ribs and 'Basic' Lǔshuǐ (Chinese Master Stock/Sauce)
Submitted By: Taz


Ingredients:

6 Bone-in Beef Short Ribs [apx 4 lbs] (Niúròu Páigǔ)

Braising Liquid = Lǔshuǐ ('Basic' Master Stock/Sauce):
4 Tbs Peanut Oil (Huāshēngyóu)
10 Green Onions (Cōng Bào) - white parts only
5 cloves Fresh Garlic (Dàsuàn) - crushed
2 inch piece Fresh Ginger (Jiāng) - sliced thin
6 Cups Low Sodium Chicken Stock (Jītāng) - can substitute vegetable stock if desired
1 Cup Shao Xing Rice Wine (Liàojiǔ)
1 Cup Mushroom Flavored Soy Sauce (Cǎogū Lǎo Chōu)
½ Cup Light Soy Sauce (Shēng Chōu)
1 Tbs Sichuan Peppercorns (Huājiāo)
2 tsp Fennel Seed (Huíxiāng)
3 tsp Whole Cloves (Dīngxiāng)
1 tsp Black Peppercorns (Hēi Hú Jiāo)
1 tsp Cumin Seed (Xiǎo Huíxiāng)
6 Star Anise Pods (Bājiǎo)
2 slabs Chinese Brown Sugar (Piàn Táng) -OR- 6 oz Yellow Rock Sugar (Huáng Bīngtáng)
2 Bay Leaves (Xiāng Yè)
2 Cinnamon Sticks (Guìpí)
3 large pieces Chinese Preserved Citrus Peel (Chén Pí)
2 Chinese Black Cardamom Pods (Cǎo Guǒ) - cracked

Sauce:
2 Cloves Fresh Garlic (Dàsuàn) - minced fine
½ inch piece Fresh Ginger (Jiāng) - minced fine
¼ Cup Hoisin Sauce (Hǎixiān Jiàng)
3 Tbs Light Soy Sauce (Shēng Chōu)
2 Tbs Maltose (Màiyátáng) - can substitute honey (Mì Táng) if desired
2 Tbs Shao Xing Rice Wine (Liàojiǔ)
1 Tbs Black Rice Vinegar (Zhenjiang)
1 Tbs Sichuan Chile Oil with Flakes (Hong You)
1 tsp Toasted Sesame Oil (Zhīmayóu)
⅛ tsp Chinese Five Spice Powder (Wǔxiāng Fěn)

Preparation:

Make the Braising Liquid:
  1. Heat peanut oil in a large pot until shimmering over medium heat - Once oil is hot, add the ribs and sear on all sides until just browned (apx 2-3 minutes to a side) - Using tongs or a slotted spoon, transfer the ribs to a clean plate and set aside until needed
  2. Add the green onion, garlic, and ginger to the pot and stir fry until fragrant (apx 1-2 minutes) - Add the rice wine and give it a good mix
  3. Add all of the remaining 'braising liquid' ingredients and bring to a boil
  4. Reduce to a simmer, add back the ribs and any juices, cover, and allow to simmer for 2 hours
While the ribs are braising, make the Sauce:
  1. Place all ingredients in a small sauce pan and whisk to thoroughly combine - Place pan over medium heat and bring to a simmer - Allow to simmer (stirring frequently) until thickened (apx 5 minutes) - Remove from heat
Assemble the Dish:
  1. Once the ribs have braised for the appropriate time and the sauce has been made, use tongs to transfer the ribs to a serving dish (DO NOT DISCARD THE BRAISING LIQUID)*
  2. Drizzle the sauce over the top of the ribs and serve with steamed rice and the remaining sauce on the side
* Strain the braising liquid through a fine mesh sieve and keep in an airtight container or freeze for
   future use - This liquid is called Lǔshuǐ or Chinese 'Master Stock/Sauce' and is used repeatedly to
  cook various meats and other foods which enriches the stock and continues to develop its flavor. It is
  also used to flavor a number of other dishes including Rè Gān Miàn - 'Wuhan Hot Dry Noodles' and
  Hóngshāo Dòufu - 'Braised Tofu with Mushrooms'; This is a 'basic' version of Lǔshuǐ and can be used
  as a marinade, as a stir fry sauce, as a dressing, or added to your rice or noodle water to infuse the
  flavor - the uses are endless which is why it is known as 'Master Stock/Sauce'!