| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 6 | Servings |
INGREDIENTS
| 2 | lb | Beef chuck |
| 1/2 | c | Soy sauce |
| 1/4 | c | Sherry |
| 1 | T | Brown sugar |
| 2 | c | Water |
INSTRUCTIONS
Place meat, whole, in a heavy saucepan. Mix soy sauce, sherry and sugar and add to pan. Cook, covered, over low heat for 10 minutes, turning meat once. Gradually add water and bring slowly to a boil. Simmer, covered, until tender (1-1/2 to 2 hours), turning meat several times. Let cool slightly and slice. Serve hot or cold. NOTE: If meat gets too dry, add some boiling water. VARIATIONS: In step 1, cut the meat in 1-1/2 inch cubes and simmer only 1 hour. In step 2, add 2 cloves star anise. Remove these before serving. Add any of the vegetables listed in the "Basic Braised Beef" variations (see recipe). 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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Nutrition (calculated from recipe ingredients)
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Calories: 664
Calories From Fat: 466
Total Fat: 51.6g
Cholesterol: 155.7mg
Sodium: 807.1mg
Potassium: 388mg
Carbohydrates: 4.8g
Fiber: <1g
Sugar: 2.6g
Protein: 39.7g