Monday, August 27, 2018

Peking Braised Beef

1 tablespoon peanut or canola oil - 500g beef (Shin, brisket, sirloin, even fillet) in one piece - Spring Onions, sliced diagonally into 7.5 cm pieces - 2 slices fresh, peeled ginger -half a small onion or one shallot, chopped finely
Braising Sauce
400ml good chicken stock - 2 whole star anise - 2 oz sugar - 1.5 tablespoons dark soy sauce - 1 tablespoon Shao Xing rice wine - Half a cinnamon stick - 2 teaspoons sesame paste (Tahini) - 1 tablespoon Hoi Sin sauce -2 teaspoons Szechuan Pepper
Heat the oil in a heavy pan. Brown the beef. Then add the spring onions, ginger and onion to the pan and continue to fry for 5 minutes. Add the braising sauce ingredients. Bring the liquid to the boil, skim off any excess fat and turn down the heat until it is just a very slow simmer. Cover and braise for 1½ hours or until the beef is quite tender. Baste and turn the beef a couple of times during the cooking
Remove the beef and slice thinly. Serve the slices on a bed of noodles, cover the meat with sauce and serve with braised Pak Choi – a Chinese vegetable somewhere between Swiss chard and cos lettuce
You can serve this cold. The sauce will turn into a jelly if you use beef shin

If you wish to double up the quantities, buy two pieces of meat of 500 grams rather than one large one. This will serve 4 to 6 and more if served with other Chinese dishes
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