Chinese Beef Stew with Chickpeas and Star Anise | Christopher Kimball’s Milk Street

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Rule No. 72: Stop Searing Your Meat

Chinese Beef Stew with Chickpeas and Star Anise

2¼ hours 15 minutes active

Chinese Beef Stew with Chickpeas and Star Anise

This hearty, aromatic stew is inspired by niu rou fang zang, a dish from the Hui people of China. Star anise, five-spice powder and Sichuan peppercorns combine to yield warm, subtly sweet and gently tingling spice notes, while a generous dose of herbs adds freshness. We use beef shanks, as the bones contribute richness to the simple braise. Serve with steamed or stir-fried greens and rice or warmed flatbread.This hearty, aromatic stew, called niu rou fang zang, is a dish from the Hui people, or Chinese ethnic Muslims. Star anise, five-spice powder and Sichuan peppercorns combine to yield warm, subtly sweet and gently tingling spice notes, while a generous dose of herbs adds freshness. We use beef shanks, as the bones contribute richness to the simple braise. Serve with steamed or stir-fried greens and rice or warmed flatbread.

4

Servings

Tip

Don't add all of the chickpeas to the pot with the beef. We add only half with the meat; with long cooking, these chickpeas soften, adding body to the braising liquid. We add the remaining chickpeas at the end so they retain their texture and contrast the tender beef.

2¼ hours

15 minutes active

Ingredients

  • 2

    pounds bone-in beef shanks (about 1 inch thick), trimmed

  • Kosher salt and ground black pepper

Directions

  1. 01
    Heat the oven to 325°F with a rack in the lower-middle position. Season the shanks on both sides with ½ teaspoon salt and 2 teaspoons black pepper; set aside.

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