Yield: 6 Servings
|2 pounds||Beef chuck|
|½ cup||Soy sauce|
|1 tablespoon||Brown sugar|
1. Place meat, whole, in a heavy saucepan. Mix soy sauce, sherry and sugar and add to pan. Cook, covered, over low heat for 10 minutes, turning meat once.
2. Gradually add water and bring slowly to a boil. Simmer, covered, until tender (1-½ to 2 hours), turning meat several times.
3. Let cool slightly and slice. Serve hot or cold.
NOTE: If meat gets too dry, add some boiling water. VARIATIONS: In step 1, cut the meat in 1-½ inch cubes and simmer only 1 hour.
In step 2, add 2 cloves star anise. Remove these before serving.
Add any of the vegetables listed in the "Basic Braised Beef" variations (see recipe).
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .