In this inventive recipe, I fuse classic Sichuan flavours with a French roux-based braise to create a rich, spicy stew that brings out the best in tender beef cheeks (or your favourite braising cut). We’ll start by toasting fragrant Sichuan peppercorns and browning the beef for essential Maillard caramelisation, then sweat down the “holy trinity” of Chinese aromatics—ginger, garlic, and scallions. Instead of simply adding chilli oil at the end, we build a chilli roux that binds the oil, spices, and fermented seasonings (like doubanjiang and black beans) into one silky sauce. Slow-braising for a few hours allows the flour to cook out and deeply infuse the beef with numbing, savoury complexity. The result? A glossy, thick stew with minimal floating oil and maximum flavour—an unconventional twist on Mapo-inspired dishes that will give your taste buds a real treat!
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Sichuan Usulü Roux ile Ağır Ateşte Pişirilmiş Dana Eti
Bu tarifte dana yanağı, Sichuan biberi ve Fransız roux tekniğiyle hazırlanan yoğun kıvamlı, ağır ateşte pişirilmiş bir dana yemeğine dönüşür.
Malzemeler
- Sichuan biberi
- Nötr yağ; sebze yağı
- Dana yanağı
- Zencefil
- Sarımsak
- Taze soğan
- Sichuan fermente fasulye ezmesi
- Fermente siyah soya fasulyesi
- Acı biber tozu
- Sığır yağı; sıyrılmış yağ varsa az miktarda
- Çok amaçlı un
- Soğuk su; roux'u açmak için
- Soya sosu; açık ve koyu soya sosunun 50/50 karışımı
- Shaoxing şarabı
- Su; eti örtecek kadar
- Çin siyah pirinç sirkesi
- Sichuan biberi; sonlandırmak için
Hazırlanışı
- Sichuan biberlerini tavada kavurun.
- Tavaya su ve kavrulmuş biberleri ekleyin; biberleri öğütme hareketiyle ezin ve kenara alın.
- Tavada nötr yağı parıldayana kadar ısıtın. Dana etini kalabalıklaştırmadan partiler hâlinde, tek kat oluşturarak kızartın.
- Etin bütün yüzeyleri altın rengini alınca geçici olarak tavadan çıkarın; yağlı bir et kullanıyorsanız fazla yağı sıyırın.
- Ateşi düşürün, rendelenmiş zencefili ekleyip yumuşayana kadar kavurun.
- Ezilmiş sarımsağı ve doğranmış taze soğanın beyaz kısımlarını ekleyip kavurun.
- Sebzeler yarı saydam olunca Sichuan fermente fasulye ezmesini ekleyin.
- Fasulye ezmesini pişirip ardından fermente siyah soya fasulyesini ekleyin.
- Acı biber tozunu ekleyin; sıyrılmış sığır yağı varsa az miktarda ilave edip karıştırarak biberi kavurun.
- Unu ekleyip çırpın; unu pişirin ve kavrulmuş Sichuan biberinin bir kısmını karışıma katın.
- Soğuk suyu azar azar ekleyerek sürekli karıştırın; roux koyulaşana kadar sürdürün.
- Soya sosunu ekleyin.
- Shaoxing şarabını ekleyin ve gerekirse azar azar su ilave ederek karışımı istenen kıvama getirin.
- Tadına bakıp baharatı ayarlayın; dana etini ve et suyunu tavaya geri koyun, eti örtecek kadar su ekleyin.
- Dana etini en az üç saat ağır ateşte pişirin.
- Eti tavadan çıkarın; sosu istenen kıvama gelene kadar kaynatıp koyulaştırın.
- Eti dinlenmeye bırakın ve sos kaşığın arkasını kaplayacak kıvama gelince ateşi kapatın.
- Çin siyah pirinç sirkesinden çok az ekleyin ve başka bir miktar Sichuan biberiyle karıştırın.
- Taze soğanın yeşil kısımlarını ekleyin.
- Yemeği tabağa alın ve Sichuan biberiyle süsleyin.
amazing video, love the fusion
Dude has gigantic balls for cooking wearing a white shirt. What a fine lad. Also cooks really well.
I'm wondering if we can add some tofu into the reduction period at the end and let that cook out cuz Mapo ain't Mapo without tofu, lol
What a fascinating video. I really want to make this! Can we get a written recipe please?
This channel is an amazing discovery! Beautiful fusion. Greetings from Argentina!
This is a great idea, not just pointless fusion, something you could actually imagine a french person would have done with chinese ingredients.
that looks good as hell
This is genius! I will try this to impress my Chinese in-laws. Subscribed!
Love it love it love it!!! Looks delicious!!
What a fascinating concept. I think i need to try this at some point soon
Genius use of ingredients. Instant subscribe.
Some mistakes with technique like sweating garlic would not bring any caramelized sweetness but rather just sweetness of the garlic. Also needs to work on just calling everything depth when describing flavour lol
Technical fusion! This is a whole other level of genius!
Awesome, as always. 🙂 I have noticed a definite improvement in my cooking since I found your channel. It's almost like I am finally beginning to know what I'm doing — and why. LOL – you are a much better teacher than my mother was. Although she was a great cook in her way.
what's the brand of the pan?
love your enthusiasm, however, can you not yellllllllllllllllllllllllllll when explaining!
Your ancestors has disowned you.
-Tradition
Vegetable oil is industrial lubricant.
Any chance of getting a written recipe for this one? Really keen to try it out.
Holy cow! That sounds delicious
ill take a roux series!
Mate,you're a genius! As a fresh married to a Taiwanese, you have created here something I dream to cook one day soon! Congratulations and
Keep on the fusion of fresh and Chinese cuisine.
This is not 'fusion for fusion's sake'. This is a bona fide blending of techniques and flavor profiles to come up with something exiting, new, but not 'pretentious.'
It looks delicious. But I know it's not going to taste like I expect it to taste. Going to have to try and make it to see how it really tastes.
As someone who likes mapo tofu, but gets turned off by the massive amount of oil in the original recipe, I approve of your "inauthentic" approach. I'll try your recipe the next time I can cook at home just for the adults.
아이디어가 참 좋네요
Well conceived and well executed. I would be delighted to eat that. Thank you 👍
I will do this next week! Sunday morning now! Business in town on Wednesday so I go via the meat market and some other places! Stop me if you can haha!
you pulled the beef out of hot liquid. your beef will be dry
Thank you for yelling at me while im watching!
this was the best and most informative cooking video I've tuned into in a while. time to braise something!
Wow that's so smart I can't wait to try this! Thank you for sharing and teaching 🙂
This looks genuinely fantastic. I'll have to try it next time I have an excuse to braise beef!
This was a really nice video, good editing, no bs, clear and concise.
🐐
As a French man, this is really interesting. Great video, you deserve a lot of recognition
Looks tasty – Joel Robuchon does a famous beef cheek braise with beef stock, miso, kombu, ginger, brown sugar, chilli, shitake mushrooms, star anise and soy sauce. The miso ends up being the main thickening agent for the sauce. I guess it's more Japanese fusion. I'll give your version a go next time. v
pleaßzzseew pleaseezzzz😮😅❤yes pleàse love the grindér idk too muocch ßpicé
véry nice instructor and great presentation 😅
Very smart. Looking forward to trying this
Gotta be my favourite cooking channel as of late – well edited, explained, quick and to the point. No unecessary fluff.
love this channel already. great explanations and very inspiring 🙂
I happened to watch this video last night, and because I love a nice braise, and I had all the ingredients except for the beef, I am trying it out tonight. I could think of nothing else.
would you mind share the recipe please🔥🔥🙏
This is really clever. Chinese flavors, French technique. I love mapo tofu but I'll be honest, the layer of oil on top can coat the pallet and detract from the rest of the flavors. I'll definitely be trying this.
As a 68-year-old white woman from Nebraska, I enjoyed this.
Now this is brilliant! The world's your oyster and why not borrow from other cuisines to create something very special. Will definitely make. Have subscribed!