Title: Braised marinated beef
 Categories: Meat
      Yield: 6 Servings
 
      2 lb Beef chuck
      6 tb Soy sauce
      4 tb Sherry
      1 ts Salt
           Flour
      2 tb Oil
      1 tb Sugar
      1 tb Vinegar
           Water to cover
 
  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 1-1/2 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 , ISBN 0-517-65870-4.