| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Beef, Chinese, Crockpot, Tnt list |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Beef chuck roast; boned,trimmed of fat |
| 4 |
|
Thin slices fresh ginger root; each 1" by 2" |
| 3 |
|
Green onions; white&green, 1" pcs |
| 2 |
|
Whole star anise |
| 4 |
c |
Water |
| 1/3 |
c |
Soy sauce |
| 1/4 |
c |
Sherry OR sauterne or Shao Hsing wine |
| 1 |
tb |
Brown sugar; (heaping) |
| 1 |
ts |
Chinese five spice |
| 1/2 |
ts |
Fresh ground pepper |
|
|
Cornstarch |
INSTRUCTIONS
SAUCE
Combine sauce ingredients in a large skillet with a cover. Add beef, turn
to coat. Bring beef and sauce to a boil. Reduce heat, cover and simmer for
about 1 and 1/2 hours, turning occasionally. When tender remove beef and
thinly slice to serve. Strain remaining sauce and thicken with a little
cornstarch solution. Pour over sliced meat and serve.
>From Heather Hamilton <cyberian@pacbell.net> to The TNT Recipes List.
MasterCook formatted by Russell Fletcher cccwebauthor@bigfoot.com
NOTES : This works well in a crockpot. We wouldn't have it every day, but
it is nice to have once in a while.
Recipe by: Martin Yan
Posted to MC-Recipe Digest by "Russell J. Fletcher" <gimplimp@teleport.com>
on Mar 21, 1998
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