Red-cooked beef is one of those dishes that is just made for the winter. This Chinese beef stew — made by simmering well-marbled beef in a combination of soy sauce, cinnamon, star anise, tangerine peel, and chilies — is as aromatic and delicious as it sounds.
Plus, the bubbling action and warmth in the kitchen while you make this dish is a huge plus when it's 19 degrees F out and your radiator isn't working as well as it should.
Some of you may have tried making red-cooked pork before from this site. My method for red-cooked beef is similar, with some key differences. One big difference is the addition of dried tangerine peel. You can choose to include it or not, but I find that orange flavors pair so well with beef, and adds such a wonderful citrus fragrance to the stew, that I can't pass it up.
You can buy tangerine peel in any Chinese market, but it's also easy to make your own at home. Just peel a tangerine (reserving the insides for a snack!), rip the peel into large pieces, and keep the pieces on a windowsill or another cool, dry spot for 2 to 3 days. Or, to dry the peels on short notice, bake the peels in a 200 degree F oven for about 60 to 70 minutes, until they dry up and look like the peels in the photo above.Read More