MEAT, SECOND COURSE

BRAISED LAMB IN BEAN PASTE WITH VEGETABLES

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This Braised lamb dish uses a bold seasoning: the fermented bean paste. It takes simple preparation and easy method of cooking. The outcome has a strong savor with the unique flavor of the lamb. In case you are not a lamb lover, this recipe is adaptable to beef, pork, chicken and even tofu!

AGNELLO BRASATO ALLA PASTA DI FAGIOLI FERMENTATI

LAMB MEAT: THE CHOICE OF MY SON

Lamb is a frequently neglected meat in our family. Due to its characteristics smell, my husband is not fond of it, and my kids are too young to appreciate it. I am not against it, however knowing that more than half of the family are not interested, the lamb has been unconsciously missed from the menu of our daily meals.

One night I was laying on the bed, scrolling “Esselunga a casa” for groceries, my 4-year-old joined me and started to participate by randomly pointing the items on screen.

We were in the "Novita" section. Just to let him feel involved, I asked:

"Which one you want?"

"Emmm... This one!" He pointed to the picture of the lamb on the screen.

“Lamb! Are you sure?!” I even enlarged the picture to show him clearly, intending to let him change his mind.

"Yes!" No sign of hesitation shown.

My son’s random choice rang a bell in my head: why not! Last time I cooked lamb was 6 months ago. It is time to re-introduce it to the family by another dish of it!

LAMB RIBS FOR BRAISING

I’ve decided to make a stew dish due to the casual choice made by my son: the lamb ribs.

Bone meat has always been my favorite, especially for dish with long time cooking. I can enjoy the tenderized meat, the vegetables that have soaked all the flavor of the seasonings, and the nutritious soup coming with the stew.

THE BEAN PASTE FOR BRAISING THE LAMB

The Chinese fermented bean paste, the key source of flavor of this dish, is quite an almighty seasoning. Practically you can add some in any stir-fry or braised dish if wanted, with quantity adjusted accordingly.

This thick paste releases the perfume of the fermented beans during the long time simmering, adding flavor to the meat and at the same time getting rid of the unwanted odor.

I always keep two versions of the fermented bean paste at home: the “original” version, which is a savory paste in dark brown color; and the spicy Sichuanese version Douban Jiang (豆瓣酱), also called Red (fava) bean paste.

la versione “originale” è una pasta salata di colore marrone scuro; e la versione piccante del Sichuan Douban Jiang anche chiamata pasta di fave.

The “original” version is perfect for braising and marinating meat. I am referring it as “original” here because it is a classic sauce catering for the masses. You can regard it, although I am simplifying things here, as the super condensed soy sauce. Be confident to add a spoonful of it in any dish that cooked on simmer/ braise, even for western dishes. you won’t be regretting (and don’t tell).

Meanwhile if you can handle some spicy, I highly recommend you add the red (spicy) version was well. On top of giving a spicy flavor to the lamb, this red paste adds a shiny red color to the meat.

See how to create Mapo Tofu using the red spicy bean paste.

Questo piatto è perfetto nei giorni freddi accompagnato da una ciotola di riso!

BRAISED LAMB IN BEAN PASTE (酱焖羊肉)

Recipe by Sasha WangCourse: SECOND COURSECuisine: ChineseDifficulty: Low
Servings

4

persons
Preparation

10

minutes
Cooking

50

minutes
In ammollo

1

hour 

This braised lamb dish uses a bold seasoning: the fermented bean paste. It takes simple preparation and easy method of cooking. The outcome has a strong savor with the unique flavor of the lamb. In case you are not a lamb lover, this recipe is adaptable to beef, pork, chicken and even tofu!

INGREDIENTS

  • Lamb rib: 750g

  • Baking soda: 1 tsp

  • Salt: 3 tsp

  • Potato: 200g, peeled and cut

  • Carrot: 120g, peeled and cut

  • Onion: 1, cut into pieces

  • Garlic: 4-5 gloves, crushed

  • Red chilli: 2

  • Sunflower oil: 3 tbsp

  • Water: q.b

  • Fermented soy bean paste: 1 tbsp

  • Red chilli bean paste: 1 tbsp

  • Light soy sauce: 2 tbsp

  • Dark soy sauce: 1 tbsp

  • The spices
  • Bay leaf: 2

  • Star anise: 1

  • Cinnamon stick: 1 pieces (around 5g)

  • Fennel seeds: 1 tsp

  • Cumin seeds: 1 tsp

Preparation

  • Soak the lamb ribs in water. Add in the baking soda and salt. Leave them for 1 hour. nota.
  • Scalding the meat: take out the meat from the soaking water and transfer them into a pot filled with water. Heat up the pot of water to let the carcasses of the lamb slowly flowing out.mettere la carne in ammollo e scottala
  • Turn off the fire and pick out the lamb from the pot. Pat dry them and leave aside for later use
  • Heat up a new wok with sunflower oil. Add in the chopped onion, garlic and red chilli, stir-fry them for 30 seconds.
  • Add in the fermented bean paste (both classic and the spicy versions), and stir-fry for 30 seconds.
  • Add the lamb into the wok and stir-fry for 45-60 seconds. Add in water until it covers the meat.
  • Add in the soy sauce (light and dark) and all ingredients in "The spices" (you can wrap them into a piece of fabric for cooking or a tea bag, so it will be easy to get rid of).
  • Mix well all ingredients in the wok. Taste to see if more salt is needed. Put on simmer with the lid on for 40 minutes.
  • Take out the spices, add in the carrots and potatoes. Adjust the position so that all vegetables are immersed in the water.
  • Continue to simmer with lid on for 15 minutes.come cuocere l'agnello brasato alla pasta di fagioli
  • Raise the fire to reduce the liquid to the level preferred. Serve the dish while it is hot.AGNELLO BRASATO ALLA PASTA DI FAGIOLI FERMENTATI

NOTE

  • The baking soda is for tenderize the meat; meanwhile the sale is helpful in getting rid of the blood from the meat.

Not going to lie: my son had taken just a few bites of the lamb. But he did enjoy a big bowl of rice seasoned with the stew broth.

si è fatto fuori una ciotola enorme di riso condito con il brodo del brasato.

When you prepare this dish, don't forget to SHARE IT on your social media using hashtag #cinaintavola and TAG ME @cinaintavola. FOLLOW ME on Facebook, Instagram, Pinterest, Youtube to stay in touch!

↓ ↓ ↓ SHARING IS CARING ↓ ↓ ↓

 

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