posted by Chefshell 03-12-99 4:38 PM
Chinese Braised Beef
1 1/2 cups beef broth (you can use chicken too)or more if needed
1/2 cup Scotch or Dry Sherry
1/2 cup fish sauce (optional)
1 cup soy sauce
1/2 cup oyster sauce
1/4 cup hoisin sauce
2 tbsp. sugar
6 to 8 cloves garlic
5 slices ginger, fresh, peeled, about 1 in. diameter
1 star anise or 1/2 tsp. fennel
1 long piece each tangerine peel, lemon peel and lime peel, each about 4 in. (white part removed)
Toasted sesame oil for brushing
1 2 1/2 to 3 lb. trimmed roast
Combine all ingredients in a large pot (that will hold the beef) and
cover, and bring to a boil. The liquid should come halfway up the side.
If not add more stock or water. Lower the heat and cook at a simmer
for 2 to 2 1/2 hours, turning a few times during cooking.
Turn off the heat and let the roast sit in the sauce on the covered
pot for 2 to 3 hours to come to room temperature.
Slice and brush with sesame oil and sauce.