Red-Braised Beef with Carrots and Potatoes (Hong Shao Niu Rou)

Ingredients

• 3 pound sboneless beef short ribs , trimmed and cut into \1 1/2-inch piece s
• 3 tablespoon svegetable oil
• 2 tablespoon ssugar
• \1 1/4 teaspoon stable salt , divided
• 1 small white onion , chopped fine
• 6 dried tien tsin chiles (see note)
• 1 (1-inch) piece ginger , halved lengthwise
• 4 garlic clove s , smashed and peeled
• 4 bay leaves
• 1 star anise pod
• 1 cinnamon stick
• 3 tomatoes , cored and chopped
• 1/4 cup Shaoxing wine
• 1/4 cup soy sauce
• 1 tablespoon dark soy sauce
• 1 pound russet potatoes , peeled and cut into \1 1/2-inch piece s
• 3 carrots , peeled and cut into \1 1/2-inch piece s

Instructions

1. Place 3 pounds boneless beef short ribs, trimmed and cut into 1½ inch pieces, in large pot and fill with cold water until beef is completely submerged. Bring to gentle boil over medium high heat, stirring occasionally to prevent beef from sticking to bottom of pot. Reduce heat to medium and simmer for 10 minutes. Drain beef in colander, rinse clean, and drain well.
2. Combine 3 tablespoons vegetable oil and 2 tablespoons sugar in 14 inch flat bottomed wok. Cook over medium low heat, gently swirling wok occasionally (do not stir), until sugar is dissolved and amber in color, about 6 minutes.
3. Using spider skimmer, carefully add blanched beef to sugar in wok. Sprinkle with ¼ teaspoon table salt. Working quickly, turn beef to coat in sugar, then increase heat to medium and cook, flipping beef occasionally, until beef is browned, 3 to 5 minutes.
4. Add 1 small finely chopped white onion; 6 dried tien tsin chiles; 1 (1 inch) piece ginger, halved lengthwise; 4 smashed and peeled garlic cloves; 4 bay leaves; 1 star anise pod;and 1 cinnamon stick and cook, stirring often until fragrant and onion begins to soften, about 3 minutes.
5. Add 3 cored and chopped tomatoes and remaining 1 teaspoon salt and cook until tomato is softened, tossing and stirring often, about 3 minutes.
6. Add ¼ cup Shaoxing wine and cook for 1 minute.
7. Stir in ¼ cup soy sauce and 1 tablespoon dark soy sauce and cook for 2 minutes.
8. Add just enough water to cover beef (about 4 cups, depending on your wok) then bring to boil over medium high heat. Reduce heat to medium low and simmer, covered, until beef is tender, 1¾ to 2 hours.
9. Discard ginger, bay leaves, star anise pod, and cinnamon stick.
10. Stir in 1 pound russet potatoes, peeled and cut into 1½ inch pieces, and 3 carrots, peeled and cut into 1½ inch pieces.
11. Increase heat to medium and bring to simmer.
12. Simmer, covered, stirring frequently, until vegetables are just tender, about 15 minutes.
13. Remove lid and continue to cook, uncovered and stirring frequently, until vegetables are fully tender and sauce thickens to coat back of spoon, 15 to 20 minutes longer.
14. Serve.