Red-simmered spiced beef with turnips
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Beef chuck |
| 2 | slices | Fresh ginger root |
| 1 | Scallion stalk | |
| ½ | cup | Sherry |
| 1 | cup | Water |
| 2 | Or | |
| 3 | Cloves star anise | |
| 1 | Chinese turnip | |
| ½ | cup | Soy sauce |
| 2 | teaspoons | Sugar |
| ½ | cup | Water |
Directions
1. Leave beef whole and place in a heavy saucepan. Slice and crush ginger root; cut scallion stalk in two and add.
2. Add sherry, water and star anise and simmer, covered, 1 hour.
3. Peel Chinese turnip; cut in large cubes or slice thick by rolling-cut method. Add with soy sauce, sugar and remaining water. Simmer, covered, 1 hour more.
4. Let beef and turnip cool in stock, then slice beef. Strain stock and pour over beef and turnip. Refrigerate and serve cold.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .