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Home Cooking 9

Chinese Red-Braising Pork vs. Beef

Joebob | Sep 20, 201106:25 PM

I would like to modify the NYTimes Red-Braised Belly Pork Shanghainese Style recipe to use boneless beef short rib meat. The recipe works fine with pork butt, so the remaining problem is spice changes, if any. The recipe uses 4 T crystal sugar, 6 slices ginger, 10 stalks spring onion, 2 t dark soya sauce, 2 T light soy sauce, 1 t chicken powder, 1/8 t salt, 2 T Shaoxing wine, 1 star anise, 1 t red fermented bean curd, and 1 black cardamom.

Would you change the ingredients in any way for beef?

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