Braised marinated beef
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Beef chuck |
| 6 | tablespoons | Soy sauce |
| 4 | tablespoons | Sherry |
| 1 | teaspoon | Salt |
| Flour | ||
| 2 | tablespoons | Oil |
| 1 | tablespoon | Sugar |
| 1 | tablespoon | Vinegar |
| Water to cover | ||
Directions
1. Leave beef whole and pound lightly with the side of a cleaver. Pierce in several places with fork or skewer.
2. Combine soy sauce, sherry and salt. Add to meat and let stand 2 to 3 hours, turning occasionally.
3. Drain, discarding marinade. Blot meat with paper toweling. Dredge lightly with flour.
4. Heat oil in a heavy pan. Brown beef quickly. Add sugar, vinegar and water and bring to a boil.
5. Cook, covered, 15 minutes over medium heat; then simmer, covered, until tender (about 1-½ hours).
NOTE: This extended marinating, being a tenderizing process, is particularly good for tough cuts of beef. VARIATION: Cut the meat in large chunks and simmer, covered, only 1 hour in step 5.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .