Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Beef bottom round, fat trimmed |
| \N \N | Oil |
| 4 ounces | Soy sauce |
| 6 ounces | Dry sherry |
| 4 \N | Garlic cloves |
| 2 \N | Ginger slices |
| 3 \N | Scallions, in 1\" lengths |
| 1 \N | Cinnamon stick |
| 1 \N | Star anise star |
| 4 \N | Basil sprigs |
| 1 tablespoon | Sugar |
| \N \N | Water to cover |
| 2 tablespoons | Gelatin |
| 4 ounces | Cold water |
| \N \N | 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