| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 6 | Servings |
INGREDIENTS
| 2 | lb | Beef chuck |
| 2 | sl | Fresh ginger root |
| 1 | Scallion stalk | |
| 1/2 | c | Sherry |
| 1 | c | Water |
| 2 | Or | |
| 3 | Cloves star anise | |
| 1 | Chinese turnip | |
| 1/2 | c | Soy sauce |
| 2 | ts | Sugar |
| 1/2 | c | Water |
INSTRUCTIONS
1. Leave beef whole and place in a heavy saucepan. Slice and crush ginger root; cut scallion stalk in two and add. 2. Add sherry, water and star anise and simmer, covered, 1 hour. 3. Peel Chinese turnip; cut in large cubes or slice thick by rolling-cut method. Add with soy sauce, sugar and remaining water. Simmer, covered, 1 hour more. 4. Let beef and turnip cool in stock, then slice beef. Strain stock and pour over beef and turnip. Refrigerate and serve cold. 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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