Five-fragrant beef
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Beef chuck roast; boned,trimmed of fat |
| 4 | Thin slices fresh ginger root; each 1\" by 2\" | |
| 3 | Green onions; white&green, 1\" pcs | |
| 2 | Whole star anise | |
| 4 | cups | Water |
| ⅓ | cup | Soy sauce |
| ¼ | cup | Sherry OR sauterne or Shao Hsing wine |
| 1 | tablespoon | Brown sugar; (heaping) |
| 1 | teaspoon | Chinese five spice |
| ½ | teaspoon | Fresh ground pepper |
| Cornstarch | ||
Directions
SAUCE
Combine sauce ingredients in a large skillet with a cover. Add beef, turn to coat. Bring beef and sauce to a boil. Reduce heat, cover and simmer for about 1 and ½ hours, turning occasionally. When tender remove beef and thinly slice to serve. Strain remaining sauce and thicken with a little cornstarch solution. Pour over sliced meat and serve.
>From Heather Hamilton <cyberian@...> to The TNT Recipes List.
MasterCook formatted by Russell Fletcher cccwebauthor@...
NOTES : This works well in a crockpot. We wouldn't have it every day, but it is nice to have once in a while.
Recipe by: Martin Yan
Posted to MC-Recipe Digest by "Russell J. Fletcher" <gimplimp@...> on Mar 21, 1998