Fu Qi Fei Pian (Sichuan Sliced Beef in Chili Sauce, 夫妻肺片)

3 to 3.5 lbs (1.3 to 1.5 kg) beef brisket , chuck, tongue, and/or tripe (I used a mixture of brisket and tongue) (*Footnote 1)

subheading: Braising:

¼ cup light soy sauce (or soy sauce)

¼ cup Shaoxing wine (or dry sherry)

1 tablespoon sugar

4 dried chili peppers

3 green onions , halved lengthwise

2 large slices ginger

½ cinnamon stick

1 bay leaf

1 teaspoon Sichuan peppercorns

1 teaspoon salt

¼ teaspoon nutmeg powder

subheading: Sauce:

4 tablespoons homemade chili oil with 2 tablespoons chili flake residue (or to taste)

3 tablespoons braising liquid (*Footnote 2)

2 tablespoons homemade flavored sweet soy sauce (*Footnote 3)

2 teaspoons Chinkiang vinegar

¼ teaspoon salt

¼ teaspoon ground toasted Sichuan peppercorns (or to taste)

3 cloves garlic , grated

2 green onions , chopped

1 teaspoon ginger , grated

subheading: Topping options:

Chopped cilantro , toasted sesame seeds, and/or chopped toasted peanuts for garnish

Directions at omnivorescookbook.com

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