| 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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