Ingredients:>2 lbs (1kg) round beef
>1Table Spoon oil
>1-1/4 cups soy sauce
>2 Table Spoon Chinese wine or dry sherry
>1 clove garlic
>2 Table Spoon ginger, grated1 star anise
>2 Table Spoon brown sugar
>Water
>1Table Spoon oil
>1-1/4 cups soy sauce
>2 Table Spoon Chinese wine or dry sherry
>1 clove garlic
>2 Table Spoon ginger, grated1 star anise
>2 Table Spoon brown sugar
>Water
Preparation
Brown meat in oil to seal
Place meat in a saucepan; add remaining ingredients and enough water to cover.
Bring to a boil; simmer very slowly for about 1-1/2 hours until the meat is tender. Allow the meat to cool in the liquid.
Remove meat, cover with a plate, weight down and chill. Reserve strained liquid for future use to enrich stocks.
Carve into very thin slices and serve as part of an hour’s d’oeuver with Chinese sauces and dips.
Brown meat in oil to seal
Place meat in a saucepan; add remaining ingredients and enough water to cover.
Bring to a boil; simmer very slowly for about 1-1/2 hours until the meat is tender. Allow the meat to cool in the liquid.
Remove meat, cover with a plate, weight down and chill. Reserve strained liquid for future use to enrich stocks.
Carve into very thin slices and serve as part of an hour’s d’oeuver with Chinese sauces and dips.
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