| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Beef chuck |
| 1 |
|
Clove garlic |
| 2 |
tb |
Oil |
| 3 |
tb |
Soy sauce |
| 1 |
tb |
Water |
| 1 |
ts |
Salt |
| 1 |
ts |
Sherry |
| 1 |
ds |
Pepper |
| 2 |
|
Cloves star anise |
| 1 |
ts |
Sugar |
INSTRUCTIONS
1. Leave beef whole. Crush garlic.
2. Heat oil in a heavy pan. Brown beef quickly on all sides.
3. Add garlic, soy sauce, water, salt, sherry, pepper and star anise, and
heat. Simmer, covered, 1 hour. (Use an asbestos pad so meat won't burn.)
4. Turn meat. Add sugar and simmer slowly 1 hour more. Serve hot or cold.
NOTE: If the meat gets too dry during cooking, add 1 tablespoon water mixed
with 1 tablespoon soy sauce.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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