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

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.

"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

"Peter Dy" > wrote in message
. ..
> 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.


Of course, "shui zhu" or "water boiling" isn't special to Sichuan; but in
Sichuan it refers to lightly cooked stuff in a chili and Sichuan peppercorn
laden sauce, with lots of oil. Yummy.

In fact, I see now that Dunlop notes: "Sichuan people joke that outsiders,
wary of the fiery local flavors, order this dish in restaurants in the hope
of eating something mild and soothing--it's name in Chinese just means 'beef
boiled in water' [shuizhu niu ro]. In fact it's sensationally hot, a dish
based on lashings of chili bean sauce and finished off with a sizzling pile
of ground chiles and lip-tingling Sichuan pepper."

Just had a wonderful rendition of the fish version at Spicy and Tasty in
NYC. It's got to be one of my favorite Sichuanese dishes. I'll post of pic
of it over at alt.food.binaries soon. Maybe I'll write a NY report here
soon too.

Peter

I've had beef cooked in a similar way, normally very tender & slightly under
cooked/pinkish/medium rare. As there's no tendon or hardly any fat on it, it
must be some prime cut of beef. It is very quickly cooked in stock & placed
either on a plate or more often than not, on noodles & lots of hot bean
paste/sauce is added on top. This is Sichuan or 'mainland' or Northern
Chinese style of eating. It's simpler to many Cantonese dishes but still
very tasty. However, quite a few Southern Chinese/Cantonese are learning
this as well. I've since had rice noodles/horfun cooked like this & even
Vietnamese Pho cooked in a similar style. It's all good & i ain't
complaining.

DC.


"Peter Dy" > wrote in message
. ..
>
> "Peter Dy" > wrote in message
> . ..
> > 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.
>
>
> Of course, "shui zhu" or "water boiling" isn't special to Sichuan; but in
> Sichuan it refers to lightly cooked stuff in a chili and Sichuan
peppercorn
> laden sauce, with lots of oil. Yummy.
>
> In fact, I see now that Dunlop notes: "Sichuan people joke that outsiders,
> wary of the fiery local flavors, order this dish in restaurants in the
hope
> of eating something mild and soothing--it's name in Chinese just means
'beef
> boiled in water' [shuizhu niu ro]. In fact it's sensationally hot, a dish
> based on lashings of chili bean sauce and finished off with a sizzling
pile
> of ground chiles and lip-tingling Sichuan pepper."
>
> Just had a wonderful rendition of the fish version at Spicy and Tasty in
> NYC. It's got to be one of my favorite Sichuanese dishes. I'll post of
pic
> of it over at alt.food.binaries soon. Maybe I'll write a NY report here
> soon too.
>
> Peter
>
>

yes peter,

"shui zhu" boiled beef was the dish i was looking for, not red cooked
or fried that some posts mention...

i went to spicy and tasty once...but dont remember if i had that
there... i did have it in a fancier chengdu restaurant in flushing that
closed 5 or 10 years ago. it is in fact one of the spiciest dishes on a
chinese menu!

lacking a recipe i used boneless shin beef that was simmered for 4
hours. an excellent premixed chili paste with peanuts, sesame seeds and
oil was added after cooking. it has a photo of a chinese woman chef on
the label.

im not sure if the tenderness of the original dish was from a tender cut
cooked for a very short time, or a muscle such as we used that requires
a very long cooking time, but the result from the shin meat tasted
identical to the restaurant dish.

thank you!
arby







> "Peter Dy" > wrote in message
> . ..
>>
>> "Peter Dy" > wrote in message
>> . ..
>> > 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.
>>
>>
>> Of course, "shui zhu" or "water boiling" isn't special to Sichuan;
>> but in Sichuan it refers to lightly cooked stuff in a chili and
>> Sichuan
> peppercorn
>> laden sauce, with lots of oil. Yummy.
>>
>> In fact, I see now that Dunlop notes: "Sichuan people joke that
>> outsiders, wary of the fiery local flavors, order this dish in
>> restaurants in the
> hope
>> of eating something mild and soothing--it's name in Chinese just
>> means
> 'beef
>> boiled in water' [shuizhu niu ro]. In fact it's sensationally hot, a
>> dish based on lashings of chili bean sauce and finished off with a
>> sizzling
> pile
>> of ground chiles and lip-tingling Sichuan pepper."
>>
>> Just had a wonderful rendition of the fish version at Spicy and Tasty
>> in NYC. It's got to be one of my favorite Sichuanese dishes. I'll
>> post of
> pic
>> of it over at alt.food.binaries soon. Maybe I'll write a NY report
>> here soon too.
>>
>> Peter
>>
>>
>
>
>

yes peter,

"shui zhu" boiled beef was the dish i was looking for, not red cooked
or fried that some posts mention...

i went to spicy and tasty once...but dont remember if i had that
there... i did have it in a fancier chengdu restaurant in flushing that
closed 5 or 10 years ago. it is in fact one of the spiciest dishes on a
chinese menu!

lacking a recipe i used boneless shin beef that was simmered for 4
hours. an excellent premixed chili paste with peanuts, sesame seeds and
oil was added after cooking. it has a photo of a chinese woman chef on
the label.

im not sure if the tenderness of the original dish was from a tender cut
cooked for a very short time, or a muscle such as we used that requires
a very long cooking time, but the result from the shin meat tasted
identical to the restaurant dish.

thank you!
arby







> "Peter Dy" > wrote in message
> . ..
>>
>> "Peter Dy" > wrote in message
>> . ..
>> > 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.
>>
>>
>> Of course, "shui zhu" or "water boiling" isn't special to Sichuan;
>> but in Sichuan it refers to lightly cooked stuff in a chili and
>> Sichuan
> peppercorn
>> laden sauce, with lots of oil. Yummy.
>>
>> In fact, I see now that Dunlop notes: "Sichuan people joke that
>> outsiders, wary of the fiery local flavors, order this dish in
>> restaurants in the
> hope
>> of eating something mild and soothing--it's name in Chinese just
>> means
> 'beef
>> boiled in water' [shuizhu niu ro]. In fact it's sensationally hot, a
>> dish based on lashings of chili bean sauce and finished off with a
>> sizzling
> pile
>> of ground chiles and lip-tingling Sichuan pepper."
>>
>> Just had a wonderful rendition of the fish version at Spicy and Tasty
>> in NYC. It's got to be one of my favorite Sichuanese dishes. I'll
>> post of
> pic
>> of it over at alt.food.binaries soon. Maybe I'll write a NY report
>> here soon too.
>>
>> Peter
>>
>>
>
>
>

I've had beef cooked in a similar way, normally very tender & slightly under
cooked/pinkish/medium rare. As there's no tendon or hardly any fat on it, it
must be some prime cut of beef. It is very quickly cooked in stock & placed
either on a plate or more often than not, on noodles & lots of hot bean
paste/sauce is added on top. This is Sichuan or 'mainland' or Northern
Chinese style of eating. It's simpler to many Cantonese dishes but still
very tasty. However, quite a few Southern Chinese/Cantonese are learning
this as well. I've since had rice noodles/horfun cooked like this & even
Vietnamese Pho cooked in a similar style. It's all good & i ain't
complaining.

DC.


"Peter Dy" > wrote in message
. ..
>
> "Peter Dy" > wrote in message
> . ..
> > 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.
>
>
> Of course, "shui zhu" or "water boiling" isn't special to Sichuan; but in
> Sichuan it refers to lightly cooked stuff in a chili and Sichuan
peppercorn
> laden sauce, with lots of oil. Yummy.
>
> In fact, I see now that Dunlop notes: "Sichuan people joke that outsiders,
> wary of the fiery local flavors, order this dish in restaurants in the
hope
> of eating something mild and soothing--it's name in Chinese just means
'beef
> boiled in water' [shuizhu niu ro]. In fact it's sensationally hot, a dish
> based on lashings of chili bean sauce and finished off with a sizzling
pile
> of ground chiles and lip-tingling Sichuan pepper."
>
> Just had a wonderful rendition of the fish version at Spicy and Tasty in
> NYC. It's got to be one of my favorite Sichuanese dishes. I'll post of
pic
> of it over at alt.food.binaries soon. Maybe I'll write a NY report here
> soon too.
>
> Peter
>
>

On Thu, 19 Aug 2004 23:43:30 GMT, "Peter Dy" >
wrote:

>
>"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
>

The red, it seems to me, is supplied by the plentiful use of chiles
and soy combined with a long slow braise..

Gotta get that Dunlop book. Maybe put it on my Chrismas list. I keep
reading posts in this ng that refer to it and have paged through it a
couple of times in the bookstore.

I use Mrs. Chiang's Szechuan Cookbook quite a lot. It is not bad, but
also not that broad in terms of technique.

cheers

"Peter Dy" > wrote in message
. ..
> 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.


Of course, "shui zhu" or "water boiling" isn't special to Sichuan; but in
Sichuan it refers to lightly cooked stuff in a chili and Sichuan peppercorn
laden sauce, with lots of oil. Yummy.

In fact, I see now that Dunlop notes: "Sichuan people joke that outsiders,
wary of the fiery local flavors, order this dish in restaurants in the hope
of eating something mild and soothing--it's name in Chinese just means 'beef
boiled in water' [shuizhu niu ro]. In fact it's sensationally hot, a dish
based on lashings of chili bean sauce and finished off with a sizzling pile
of ground chiles and lip-tingling Sichuan pepper."

Just had a wonderful rendition of the fish version at Spicy and Tasty in
NYC. It's got to be one of my favorite Sichuanese dishes. I'll post of pic
of it over at alt.food.binaries soon. Maybe I'll write a NY report here
soon too.

Peter

"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

"arby" > wrote in message
4.196...
| 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


If what you're describing is Shui Zhu Niu Rou (don't have recipe), Sichuan
peppercorns or hua jiao which gives it that distinctive tingling may be
challenging to find depending on where you live ...

The USDA cracked down on it's ban on import to the United States due to
threat of cankers that destroy citrus crops (even if none were reported
since the official ban.) Many grocers may still have them in stock; they
have a shelf life of about 2 years. The prices may also be increasingly
higher as a result.

~Jayde

"Jayde" > wrote in message thlink.net>...
> "arby" > wrote in message
> 4.196...
> | 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
>
>
> If what you're describing is Shui Zhu Niu Rou (don't have recipe), Sichuan
> peppercorns or hua jiao which gives it that distinctive tingling may be
> challenging to find depending on where you live ...
>
> The USDA cracked down on it's ban on import to the United States due to
> threat of cankers that destroy citrus crops (even if none were reported
> since the official ban.) Many grocers may still have them in stock; they
> have a shelf life of about 2 years. The prices may also be increasingly
> higher as a result.
>
> ~Jayde

The USDA has un-cracked down on sichuan pepper which is *toasted* to kill
pathogens... I have seen it all over the place (relatively speaking) in the
Chinese groceries around here. The peppercorns lose their reddish color and
instead, are a light brown. Holding the bag to my nose it seemed that the
aroma was still there or at least partly still there. You shouldn't have
difficulty finding these heat-treated peppercorns and I think they should
work fine -

> "Jayde" > wrote in message
> thlink.net>...

KR wrote:
> The USDA has un-cracked down on sichuan pepper which is *toasted* to
> kill
> pathogens... I have seen it all over the place (relatively speaking)
> in the
> Chinese groceries around here. The peppercorns lose their reddish
> color and
> instead, are a light brown. Holding the bag to my nose it seemed that
> the
> aroma was still there or at least partly still there. You shouldn't
> have
> difficulty finding these heat-treated peppercorns and I think they
> should
> work fine -

Hello KR:
Yes, I read somewhere also that heating at very high temperatures /was
the only way to kill/ the cankers. I imagine the east and west coast
would have them. As for where I live, one of these days, I'll have to
visit our little China Town to see if I can find that variety. Thanks
for the info! ~Jayde

> "Jayde" > wrote in message
> thlink.net>...

KR wrote:
> The USDA has un-cracked down on sichuan pepper which is *toasted* to
> kill
> pathogens... I have seen it all over the place (relatively speaking)
> in the
> Chinese groceries around here. The peppercorns lose their reddish
> color and
> instead, are a light brown. Holding the bag to my nose it seemed that
> the
> aroma was still there or at least partly still there. You shouldn't
> have
> difficulty finding these heat-treated peppercorns and I think they
> should
> work fine -

Hello KR:
Yes, I read somewhere also that heating at very high temperatures /was
the only way to kill/ the cankers. I imagine the east and west coast
would have them. As for where I live, one of these days, I'll have to
visit our little China Town to see if I can find that variety. Thanks
for the info! ~Jayde

"Jayde" > wrote in message thlink.net>...
> "arby" > wrote in message
> 4.196...
> | 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
>
>
> If what you're describing is Shui Zhu Niu Rou (don't have recipe), Sichuan
> peppercorns or hua jiao which gives it that distinctive tingling may be
> challenging to find depending on where you live ...
>
> The USDA cracked down on it's ban on import to the United States due to
> threat of cankers that destroy citrus crops (even if none were reported
> since the official ban.) Many grocers may still have them in stock; they
> have a shelf life of about 2 years. The prices may also be increasingly
> higher as a result.
>
> ~Jayde

The USDA has un-cracked down on sichuan pepper which is *toasted* to kill
pathogens... I have seen it all over the place (relatively speaking) in the
Chinese groceries around here. The peppercorns lose their reddish color and
instead, are a light brown. Holding the bag to my nose it seemed that the
aroma was still there or at least partly still there. You shouldn't have
difficulty finding these heat-treated peppercorns and I think they should
work fine -

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

Maybe http://www.awimport.com/page/page/980662.htm#rsb

gtoomey

A google search found this:

1 head of celery (about 500g)
4 spring onions
8-10 small dried chillies
400g tender steak
salt
1 TBSP shaoxing rice wine
about 100ml peanut oil
2 TSP sichuna pepper
3 TBSP chilli paste
750ml chicken stock
2 TSP dark soy sauce
4 TBSP potato flour mixed with 4 TBSP cold water

Clean, de-string celery. Cut sticks into 3or 4 sections, then
each section into 1cm sticks. Gently crush spring onions then cut to match
celery. Halve chillies & discard seeds. remove ant fat from beef, cut into
slices 3x4cm against grain. Marinate beef in pinch salt & the Shaoxing wine.

Heat 3 TBSP oil in wok till hot but not smoking. Stir fry
chillies and Sichuan pepper till fragrant but not burnt. Remove spices from
wok but keep oil. when removed spices have cooled, chop finely on board.

return oily wok to high heat and when smoking add vegetables and
pinch salt. Stir fry for a minute or two until hot & just cooked but still
crunchy. Tip into serving bowl.

Heat another 3 TBSP oil until smoking. Turn heat down to medium
& add chilli paste. Stri fry until oil is red & fragrant. Add stock & soy
sauce, bring to boil. Add potato flour mix to beef & stir in same direction
to evenly coat pieces. Drop meat into sauce once sauce ids boiling. allow
sauce to reach boiling again then separate beef pieces with chopsticks.
simmer till beef is just cookedthen spoon it onto waiting veggies. Pour
sauce over the top.

Quickly rinse and dry wook. Heat another 3-4 TBSP oil till
smoking. Sprinkle chopped chillies & Sichuan pepper over bef dish then pour
on the smoking oil. that ay the dish will be sizzling when brought to table

(From Fuchsia Dunlop's Sichuan Cookery)

HTH,
Leslie in Atlanta





"arby" > wrote in message
4.196...
> 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...
>
>

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.

"arby" > wrote in message
4.196...
| 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


If what you're describing is Shui Zhu Niu Rou (don't have recipe), Sichuan
peppercorns or hua jiao which gives it that distinctive tingling may be
challenging to find depending on where you live ...

The USDA cracked down on it's ban on import to the United States due to
threat of cankers that destroy citrus crops (even if none were reported
since the official ban.) Many grocers may still have them in stock; they
have a shelf life of about 2 years. The prices may also be increasingly
higher as a result.

~Jayde