stewed beef northern style

Carrol Cocktail

| Drink Master

Cooking receipe to make Carrol Cocktail under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Brandy 3/4 oz Sweet VermouthStir with ice and strain into cocktail glass. Serve with a cherry.[tubepress mode='tag', tagValue='Carrol Cockt

[ read more ]

Mexican Cheese Ball I Recipe

| Appetizers

Type: Mexican Cheese Ball I Free Cooking Recipe - Appetizers All good! Ingredients / Directions 2/3 cup(s) chopped pecans1 tablespoon buttermelted1/8 teaspoon salt16 ounces cream cheese4 scallionschopped1/2 cup(s) shredded Cheddar cheese1/4 cup(s) taco seasoning1/4 cup(s) picante sauc

[ read more ]

Tag : Appetizers, Mexican

strawberry mascarpone rounds

| General Recipes

Cooking receipe to make strawberry mascarpone rounds under category General Recipes. You may find some video clips related to this receipe below.strawberry mascarpone rounds4oz double creamloz caster sugar5oz cr

[ read more ]

Gin and Bitters

| Drink Master

Cooking receipe to make Gin and Bitters under category Drink Master. You may find some video clips related to this receipe below. 1/2 tsp Bitters GinPut bitters into cocktail glass and revolve the glass until it is entirely coated with the bitters. Then fill with gin. Note no ice

[ read more ]

Videos on this recipe or similar recipes. _______________________________________
RSS
Follow by Email
Facebook
Google+
Twitter

Cooking receipe to make stewed beef northern style under category General Recipes. You may find some video clips related to this receipe below.

stewed beef northern style

chinese

northern region

350g stewing beef such as brisket or shin

1 spring onion

2 teaspoons groundnut oil

1 slice ginger

1 clove garlic lightly crushed

1 dried red chilli (optional)

110g Chinese white radish (mooli)

braising sauce

300ml chicken stock (qv)

2 teaspoons sugar

1 1/2 teaspoons light soy sauce

1 tablespoon dark soy sauce

2 teaspoons dry sherry or rice wine

2 teaspoons five spice powder

2 tablespoons hoisin sauce

2 teaspoons whole yellow bean sauce

Cut the meat into 2.5cm cubes.

Slice the spring onion at a slight diagonal into 5cm segments.

Heat the oil in a wok or large frying pan and when it is hot add the beef.

Stir fry until it is brown. (This should take about 10 minutes.)

Then pour off any excess fat leaving 1 tablespoon of oil in the pan.

Add the spring onion gingergarlic and chilli and stir fry with the beef for about 5 minutes.

Transfer this mixture to n large casserole or pot.

Add the braising sauce ingredients.

Bring the liquid to the boil skim ot any fat trom the surfact aild turn the heat as low as possible. Cover and braise for 1 1/2 hours.

Peel the chinese white radish and cut it at a slight diagonal into 5cm chunks.

Add these to the meat and continue to cook for anothor 30 niinutes or until the beef is quite tender. Then turn the heat up to high and rapidly reduce the liquid for about 15 minutes

The sauce should thicken slightly.

It can be served immediatily or cooled and re heated later.

Beef in China is often tough and braising is therefore the preferred method of cooking it. Chinese cooks long ago learned to make a virtue of this necessity by using spices and seasonings during the long braising process to imbue the meat with subtle and complex flavours. This recipe is really a Chinese version of a beef stew and uses many of the favourite seasonings of northern China. Be sure to use an inexpensive cut of beef such as brisket or shin. One of the ingredients is Chinese white radish sometimes called mooli. It can be bought in many greengrocers and in Chinese and Asian grocers. If you cannot find it you could use turnips or carrots instead. Plain steamed rice is a perfect accompaniment.

Serves 4

Related Recipe