aromatic beef (cold)

Categories
Guestchefs
Chinese
Meats
Yield
8 servings
MeasureIngredient
2 pounds Beef bottom round, fat trimmed
  Oil
4 ounces Soy sauce
6 ounces Dry sherry
Garlic cloves
Ginger slices
Scallions, in 1" lengths
Cinnamon stick
Star anise star
Basil sprigs
1 tablespoon Sugar
  Water to cover
2 tablespoons Gelatin
4 ounces Cold water
  Sesame oil

Wash meat and pat dry. Brown quickly on all sides in a little oil.

Combine next 9 ingredients in a large kettle. Bring to a boil. Add meat and water to cover. Lower heat and let simmer at lowest heat for 2 hrs. Off heat, let steep for 1 hr. Remove beef, chill, and slice thin.

Strain and defat liquid. Soften gelatin in water; add to liquid in a fresh pot. Bring to a boil and reduce to 2 - 2½ c. Let cool.

Arrange beef in a serving bowl or dish or mold that has been oiled with a dash of sesame oil. Pour cooled liquid over. Chill in fridge.

To serve: unmold on a bed of greens.

From: Michael Loo

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