Red-Cooked Beef

The method of braising known as ‘red cooking’ is not exclusive to Sichuan. It is a technique used in many regions, and various ingredients are used to achieve the characteristic red colouring. Cantonese chefs invariably use a blend of fermented red tofu and hoisin sauce. In Shanghai and Suzhou in the eastern provinces, red wine lees gives the braise an intense colour and alcoholic flavour. Here, both chilli bean paste and hoisin give the dish a hot-sweet finish. Whichever ingredients are us