I have never tasting anything I did not like if it has been prepared in a red cooking sauce. Whatever protein type you braise in this flavorful liquid comes out moist and tender. Red cooking is a Chinese technique of braising meat in a soy based liquid with sweet and savory spices added. The long, slow simmering in the spiced liquid produces a rich, tender meat.
Last year I red cooked a piece of pork belly, and it literally melted in your mouth when you took a bite.
After braising the pork I cooled the braising liquid, removed the now solid fat from the surface and froze it for future use.
The future is here.
- 3 quarts water
- 1 cup mirin
- 1 cup dark soy
- 1 cup light soy
- 1 cup raw sugar
- 1 bunch scallions, sliced
- 1 cup sliced ginger
- 6 cloves garlic
- 2 sticks cinnamon
- 1 tablespoon Five Spice powder
- 1 tablespoon Szechuan peppercorns
- 4 pounds beef oxtails
- In a large pot over medium high heat combine all the ingredients except for the oxtails.
- Bring the red cooking sauce to a boil, cook for about 5 minutes.
- Add the oxtails, cover and reduce to a simmer.
- Cook the oxtails for about 3 hours, until very tender.
- Remove the oxtails from the red cooking liquid and serve.