"B.Server" wrote in message
...
On Wed, 18 Aug 2004 23:26:48 GMT, arby wrote:

im looking for a recipe for szechaun boiled beef. i had this at a few
szechuan and chengdu style restaurants and i want to make it.

it is a pinkish very tender boiled beef completely smothered in a pile of
of red hot chili paste...

i want to make this right away...but couldnt find even one recipe on the
net for it. only some references to it on restaurant menus...
also called simmered beef.

i dont know exactly what cut of beef they use even.

arby

You may want to check out "red cooked" whatever. That is a general
style of braised dish whose color is always reddish (surprise) and
very tender. It might be that made with beef would be close to what
you are looking for.


I think in this case it's a special Sichuan preparation called "shui zhu".
Such dishes can be made with beef, lamb, fish slices, etc. Arby, there's a
recipe in Dunlop's recently released _Land of Plenty: Authentic Sichuan
Recipes Personally Gathered [blah, blah, blah...]". Great book, though I
haven't personally tried any of the recipes yet.

Btw, why would boiled beef or even red-cooked beef be pinkish?

Peter