| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Loo, Chinese, Beef | 8 | Servings |
INGREDIENTS
| 2 | lb | Beef bottom round, fat trimmed |
| Oil | ||
| 4 | oz | Soy sauce |
| 6 | oz | Dry sherry |
| 4 | Garlic cloves | |
| 2 | Ginger slices | |
| 3 | Scallions, in 1" lengths | |
| 1 | Cinnamon stick | |
| 1 | Star anise star | |
| 4 | Basil sprigs | |
| 1 | tb | Sugar |
| Water to cover | ||
| 2 | tb | Gelatin |
| 4 | oz | Cold water |
| Sesame oil |
INSTRUCTIONS
Wash meat and pat dry. Brown quickly on all sides in a little oil. Combine next 9 ingredients in a large kettle. Bring to a boil. Add meat and water to cover. Lower heat and let simmer at lowest heat for 2 hrs. Off heat, let steep for 1 hr. Remove beef, chill, and slice thin. Strain and defat liquid. Soften gelatin in water; add to liquid in a fresh pot. Bring to a boil and reduce to 2 - 2 1/2 c. Let cool. Arrange beef in a serving bowl or dish or mold that has been oiled with a dash of sesame oil. Pour cooled liquid over. Chill in fridge. To serve: unmold on a bed of greens. From: Michael Loo Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip
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