Ingredients
Beef brisket and carrots, 600 g (about 1.3 lb) each, with meat broth and cilantro to taste.
Seasonings
2 tablespoons Pixian broad bean paste, and ginger, star anise, cinnamon stick, Sichuan peppercorns, cardamom, rock sugar, cooking wine, light soy sauce, salt, chicken bouillon, and salad oil, all to taste.
Instructions
1. Cut the beef brisket into 1.5 cm (about 1/2 inch) cubes, rinse with boiling water; peel and slice the ginger; finely chop the Pixian broad bean paste; cut the carrot into rolling chunks and set aside.
2. Heat a wok or large skillet over high heat, add a moderate amount of salad oil, then add ginger slices and stir-fry until fragrant. Add the broad bean paste and stir-fry until aromatic. Add the beef brisket chunks and stir-fry together, then add cooking wine, light soy sauce, and rock sugar. Pour in enough beef broth or water to just cover the meat, and add the braising spice packet.
3. After bringing to a boil, transfer the beef to a clay pot and simmer over low heat until slightly tender, then add the carrots and continue simmering until completely tender; remove the spice packet, season with salt and chicken bouillon, transfer to a serving dish, and top with chopped cilantro.