INDICA INSTITUTE

Get the full recipe and keep the recipe for later: https://www.keeptherecipe.com/recipes/clay-pot-beef-bean-curd?utm_source=youtube&utm_medium=description&utm_campaign=recipe-page&utm_content=clay-pot-beef-bean-curd The clay pot I use: https://jeremypotvin.com/products/wide-body-clay-pot?utm_source=youtube&utm_medium=description&utm_campaign=product&utm_content=clay-pot-beef-bean-curd Thinly sliced blade roast, marinated in Shacha and soy, braised over bean curd sticks in a clay pot inside the Gozney Dome XL. Do you need a clay pot? No. Is it cooler? Yes. INGREDIENTS 2½ lb blade roast, thinly sliced against the grain 120 to 140 g bean curd sticks, soaked 6 cloves garlic, 1 yellow onion, 4 green onions, 3 slices ginger 1 large handful cilantro Shaoxing wine, light soy sauce, fish sauce, MSG Bull Head Shacha Sauce and Bull Head Shallot Sauce Potato starch, baking soda, black pepper, cooking oil METHOD 1. Marinate the beef for at least 30 minutes. 2. Sauté the aromatics in the clay pot and deglaze with Shaoxing wine. 3. Simmer the bean curd sticks with some of the Shacha mixture, adding cilantro for the last 10 minutes. 4. Season, layer the beef on top, add the rest of the Shacha mixture and simmer covered for 30 minutes. 5. Finish with Shallot Sauce and green onion greens. Every recipe I make, adapted to the way you actually eat. Start free at https://keeptherecipe.com More recipes on my Substack: https://jeremypotvin.substack.com/ Shop my spices and cookbooks: https://jeremypotvin.com Follow along: Instagram: https://www.instagram.com/jeremypotvin YouTube: https://www.youtube.com/@JeremyPotvinCooks #claypot #gozneydome #beefrecipes #chinesecooking #outdoorcooking #shacha