Yield: 8 servings
|2 pounds||Beef bottom round, fat trimmed|
|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|
|\N \N||Water to cover|
|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