Hongshao niurou (red-braised beef with white radish)

3 HOURS | SERVES 4 | EASY

Red-braising is a cooking method used all over China that generally involves slowcooking with soy sauce, which gives the dish its ‘red’ colour (a ‘white’ dish is one made without soy sauce). In Sichuan, however, the main flavouring used to red-braise beef is not soy sauce but chilli bean paste, which gives the gravy a glorious chestnut colour and a deep chilli kick. In Sichuanese restaurants, stews like this are often put into tall, glazed pots and left to simmer by the entrance, in the hope of luring potential customers.

ginger 20g, unpeeled chinese black cardamom pod 1 (optional) spring onions 2, white parts only beef brisket or braising steak 1kg, cut into 3cm chunks beef or chicken stock 1 litre sunflower or groundnut oil 4 tbsp shaoxing wine 4 tbsp chilli bean paste (doubanjiang) 4 tbsp sichuan peppercorns 1 tsp star anise 1 dark soy sauce 1 tsp mooli 600g, peeled and cut into 3cm chunks coriander a few sprigs, to garnish

• Lightly smack the ginger, cardamom pod, if using, and spring onion whites with the flat of a cleaver blade or a rolling pin to break them up a little. Bring a large pan of water to the boil, add the beef and return to the boil, then blanch for a minute or so. Drain and rinse under cold running water, then leave to drain for a few minutes.

• Bring the stock to the boil and keep warm. Heat 1 tbsp of oil in a wok or frying pan over a high heat, then brown the beef in batches. Towards the end of the browning, splash in the shaoxing and stir as it evaporates, then tip the beef into a large heavy-bottomed pan or casserole.

• Add 3 tbsp of oil to the wok and tip in the ginger, chilli bean paste, cardamom pod, sichuan peppercorns and star anise. Turn down the heat to medium and stir-fry until the oil is red and fragrant. Stir in 1/2 the stock and mix everything together, then pour over the beef. Add the rest of the stock to the beef, along with the soy sauce and spring onion whites, and bring to the boil and season. Half-cover the pan, turn down the heat and simmer gently for 2 hours or until the meat is tender.

• About 20 minutes before the end of the cooking time, add the mooli. Bring to the boil, then turn down the heat and simmer for the remaining time.

• Pick out the ginger, spring onion whites and whole spices, then garnish with coriander sprigs to serve.