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Sichuan Beef Brisket


Sichuan Beef Brisket
2 pounds beef tendon
3 pounds beef brisket
3 star anise
4 whole nutmegs
2 inch piece of tangerine peel
2 Tablespoons Sichuan peppercorn
1 stick cinnamon
6 cloves
2 slices fresh ginger
2 cups beef stock
3 Tablespoons minced fresh ginger
3 Tablespoons fermented black beans, minced
1 cup Shaoxing wine
1 Tablespoon sesame oil
1 Tablespoon light soy sauce
1 Tablespoon soy jam
1/2 teaspoon ground black pepper
1 teaspoon hot sauce
1 large sweet potato, peeled and cut into large cubes
1. Cut tendon into one to two-inch pieces, bring one quart cold water to the boil, reduce heat, and simmer for one hour and fifteen minutes. Drain and discard the liquid.
2. Bring one quart cold water to the boil, and boil the beef for three minutes, then drain and discard the water.
3. Bring one cup water to the boil, reduce the heat and simmer with star anise, nutmeg, tangerine peel, Sichuan peppercorns, stick cinnamon, cloves, and fresh ginger for thirty minutes. Remove the solids, add the beef stock, beef tendons, and the beef brisket, and simmer for fifteen minutes. Add the wine, soy sauce, soy jam, sesame oil, ground black pepper, and the hot sauce. Continue to simmer for ninety minutes.
4. Add sweet potato cubes and simmer another twenty minutes, then mash half the sweet potatoes. Remove everything to a preheated casserole, and serve.

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