Braised wagyu in home-made XO chilli sauce

all details

XO sauce is one of the most adaptable Asian condiments you can keep in your fridge. Great as a stir- fry sauce or as a chilli sauce on the side, it's also delicious over steamed chicken with ginger and shallots.

Braised wagyu in home-made XO chilli sauce.
Braised wagyu in home-made XO chilli sauce. Photo: William Meppem

Ingredients

60ml vegetable oil

1 large brown onion, finely chopped

5 cloves garlic, finely chopped

small knob ginger, finely grated

1 tsp sea salt

1 cup fresh shiitake mushrooms, stems removed, cut into 1cm-thick pieces

1kg wagyu oyster blade, cut into 2cm pieces

⅓ cup plain flour, seasoned with salt and freshly cracked black pepper

4 tbsp Shaoxing wine

2 cups fresh chicken stock

2 tbsp Chinese dark mushroom soy sauce

2 tbsp Chinese light soy sauce

2 tsp rock sugar

1 whole star anise

1 whole cinnamon stick

freshly ground black pepper

XO chilli sauce

1 heaped tbsp dried shrimp, soaked in hot water for 2 hours

750g long red chillies, seeded and roughly chopped

1 small knob fresh ginger, chopped

7 cloves fresh garlic, chopped

1½ tsp sea salt

3 tsp caster sugar

¾ cup vegetable oil

2 long green shallots, chopped

Method

For the XO chilli sauce, drain the shrimp and chop roughly. In a food processor, blend shrimp, chillies, ginger, garlic, salt and sugar together, then slowly add oil. Transfer sauce to a large saucepan and cook slowly over a low heat for about 1 hour. Remove from heat and stir in chopped green shallot. Set aside.

Heat 20ml oil in a heavy-based saucepan. Add onion, garlic, ginger and salt, and cook over a low-medium heat for 8 minutes or until soft. Remove onion mixture from pan and set aside. Heat 20ml oil and pan-fry shiitakes on high heat until golden. Remove from pan and set aside.

Place beef in seasoned flour and toss to coat. Return pan to a high heat with remaining 20ml oil and brown meat in batches. Remove and put to one side.

Deglaze pan with Shaoxing wine then add chicken stock, dark and light soy sauces, rock sugar, star anise and cinnamon. Bring to simmer, check seasoning and return beef, shiitakes and onion mixture to pan. Bring to boil then reduce heat to simmer, stirring occasionally until beef is tender and liquid has thickened. Add pepper and check seasoning. Remove star anise and cinnamon and reserve to use as a garnish, if desired. Serve with XO sauce and steamed rice.

Note: The XO sauce recipe will make about 600ml. The remainder will keep well in a jar in the fridge.

 

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  • Main Ingredients - Beef
  • Cuisine - Chinese
  • Course - Dinner
  • Occasion - Family meals, Midweek dinner, Father's Day, Dinner Party

2 reviews so far

  • The Braised Wagyu with XO sauce: I couldn't get wagyu oyster blade so had to use ordinary beef oyster blade - it was marbled so probably helped - the flavour is absolutely wonderful. Do I just serve the XO sauce in a bowl on the side ? - I have not had this before. There seems to be many variations to the XO sauce recipe especially with how many long red chillies - 750g long red chillies in one pot !!!!! Others said 7 or 11 chillies - I wasn't game to go to 750g but flavour is great anyway. I can buy Wagyu Rump Cap but my 2 local butchers advise they don't ever get Oyster Blade because it is exported. Where can I buy it in future?

    Commenter
    busygirl
    Location
    Frenchs Forest
    Date and time
    June 09, 2013, 3:29PM
    • The 750g of chilli is mild if anything - great tasting XO sauce.

      Commenter
      G
      Location
      Sydney
      Date and time
      July 05, 2013, 10:06PM

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