 |
Prep Time: 5 Minutes Cook Time: 130 Minutes |
Ready In: 135 Minutes Servings: 10 |
|
My DH loves to order this appetizer, when he can find it, at Chinese restaurants. Cook time includes simmering but not cooling or chilling. Ingredients:
2 tablespoons peanut oil |
2 garlic cloves, peeled |
2 slices gingerroot |
2 lbs boneless beef shank |
2 tablespoons chinese rice wine or 2 tablespoons dry sherry |
1/2 cup dark soy sauce |
2 teaspoons soy sauce |
3 1/2 cups water |
2 inches cinnamon sticks |
2 star anise |
1/2 teaspoon szechuan peppercorns (or to taste) |
3 tablespoons granulated sugar |
fresh cilantro (garnish) (optional) |
Directions:
1. Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and stir-fry about 30 seconds. Add beef shanks and brown briefly; stir-fry about 1 minute.
2. Add rice wine, soy sauces, water, cinnamon, star anise, and Sichuan peppercorns. Bring to a boil; reduce heat and simmer, covered, for 2 hours. Check and add liquid if needed.
3. Stir in sugar. Simmer an additional 10 minutes or until beef is tender.
4. Remove beef from wok. Cool; place in ziplock bag and refrigerate until chilled or freeze along with a little of the cooking liquid.
5. To use after chilling: slice beef thinly; arrange attractively on a platter and garnish with cilantro, if desired.
6. To use after freezing: thaw beef in refrigerator and drain off liquid. Continue as above.
|
|