Basic braised beef
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Basic braised beef
  Beef    Meat    Basics  
Last updated 6/12/2012 1:07:15 AM. Recipe ID 33134. Report a problem with this recipe.
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      Title: Basic braised beef
 Categories: Meat
      Yield: 6 Servings
 
      2 lb Beef chuck
      1    Scallion stalk
      1    Clove garlic
      2    Or
      3 sl Fresh ginger root
      4 tb Soy sauce
      2 tb Sherry
      1 ts Sugar
      1 ts Salt
      1 ds Pepper
      2    Or
      3 tb Oil
      3 c  Water
 
  1. Leave beef whole. Cut scallion stalk in 2-inch sections. Mince
  garlic and ginger root and combine with soy sauce, sherry, sugar,
  salt and pepper.
  
  2. Heat oil in a heavy pan. Brown beef quickly on all sides. Add
  soy-sherry mixture and cook stirring to heat and blend (about 3
  minutes). Meanwhile, boil water.
  
  3. Add water to beef and bring to a boil again. Simmer, covered,
  until beef is tender (about 1-1/2 to 2 hours).
  
  NOTE: You may increase the soy sauce to 1/2 cup, the sherry to 1/4
  cup; then reserve the gravy as a master sauce. (See recipe for
  "Master Sauce".) VARIATIONS:
  
     Cut the beef in large chunks. Cook only 1 hour in step 3.
  
     Cut the beef in 1-1/2 inch cubes. Sprinkle with 1 teaspoon salt;
  then toss in 1/2 tablespoon soy sauce and 1/2 tablespoon sherry. Let
  stand 20 to 30 minutes, turning occasionally. Then brown as in step
  2, but omit the soy-sherry mix. Cook about 45 minutes in step 3.
  
     Instead of browning the beef, plunge in a pan of boiling water,
  parboil 2 to 3 minutes, then drain.
  
     In step 1, do not combine the soy sauce and other seasonings.
  Instead, after browning the beef in step 2, cook it in the soy over
  medium heat, until well colored (about 10 minutes). Then add the
  scallion, garlic and ginger root; stir in the sherry, sugar, salt,
  pepper and 2 cups heated stock. Cook as in step 3, but omit the
  boiling water.
  
     In step 2, add any of the following:
  
        2    cloves star anise
  
        3 to 4 anise peppercorns and 1/2 teaspoon sesame oil
  
        1-inch piece of cinnamon stick
  
        1 piece tangerine peel (soaked)
  
        1    tablespoon wine vinegar
  
     During the last 30 minutes of cooking, add any of the following:
  
        1    pound cabbage, cut in wedges
  
        1 pound carrots, peeled and cubed
  
        6 celery stalks, cut in 1-inch sections
  
      1/2    pound chestnuts, parboiled
  
        6    eggs, hardboiled and shelled
  
        1/2 cup lily buds (soaked), cut in two
  
        1 pound lotus root, peeled and cubed
  
        1 cup dried black mushrooms (soaked), left whole
  
        1 pound new potatoes, peeled and cubed
  
        1    pound string beans, stemmed
  
        1 pound Chinese white turnips, peeled and cubed
  
    During the last 15 minutes of cooking, add 2 cups bamboo shoots,
  diced.
  
    During the last 10 minutes of cooking, add 2 cups shelled peas or 4
  tomatoes, cut in wedges.
  
  NOTE: When adding vegetables, do not also add star anise, anise
  pepper, cinnamon stick, tangerine peel or wine vinegar. (These will
  overwhelm the vegetable flavors.) They are better when the beef is
  cooked alone.
  
  From , ISBN 0-517-65870-4.




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Recipe ID 33134 (Apr 03, 2005)

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