| 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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