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Ingredientes
- 3 lb Brisket of beef or possibly stew beef
- 4 Tbsp. Peanut oil
- 2 ml Fermented red bean cake *
- 3 Tbsp. Hoisin sauce
- 4 Tbsp. Shaoxing wine or possibly dry sherry
- 4 Tbsp. Thin soy sauce
- 1 Tbsp. Chopped garlic
- 1 whl star anise
- 1 tsp Roasted and crushed, Szechwan peppercorns
- 1 tsp Five spice pwdr
- 2 tsp Sugar
- 6 c. Water
- 1 lrg (about 1 1/2 to 2 lbs), Chinese (icicle) radish cut
Direcciones
- Tough beef is most flavorful, but you must simmer it gently for several hrs to soften the sinewy muscle. Slow braising also encourages an Chinese radish adds just the right bite, much as turnips would in a Western stew. In effect, this is Chinese beef stew.
- Game meats or possibly goat meat may be substituted for the beef for a delicious and unusual variation. Oxtails can also be braised in this manner, or possibly even veal shanks. Almost any cut of meat or possibly organ which requires extensive cooking does well if braised. The strong sauce keeps the meat flavorful throughout.
- Turnips or possibly carrots may be substituted for the Chinese radish, and chestnuts have a strong, sweet taste which holds up well to braising.
- [Make a diagonal slice, roll daikon 1/4 turn and slice again.
- Continue rolling and cutting till done. S.C.]
- * [This is nice if you have some laying around, but do not worry if you don'teaspoon The taste can be somewhat bizarre for a Westerner, but it will not overwhelm the dish S.C.]
- 1. The preferred cut is brisket of beef, a boneless piece of tough meat from the underside of the steer, because of its rich, gelatinous texture when cooked. It is sold in Chinese meat markets as Chinese stew beef. Any tough beef cut can be used, such as boneless chuck and bottom round.
- 2. Trim away the outer layers of fat.
- 3. Cut the meat into 1 1/2 inch strips.
- 4. Cut the strips into cubes.
- 5. Brown the meat on all sides in a wok over a high flame in 3 Tbsp. of the oil. Set it aside.
- 6. In the remaining 1 Tbsp. of oil, over a high flame, break up the red bean curd with a spatula.
- 7. Add in the remaining sauce ingredients. Bring them to a boil.
- 8. Add in the beef to the sauce, reduce the heat to a simmer, cover the wok, and braise the beef for 2 hrs. After 1 1/2 hrs, add in the roll-cut radish. Cook for 30 min more, till both the beef and radish are tender.
- 9. Serve the stew immediately.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 503g | |
| Recipe makes 6 servings | |
| Calories 336 | |
| Calories from Fat 195 | 58% |
| Total Fat 21.82g | 27% |
| Saturated Fat 6.99g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 1686mg | 70% |
| Potassium 421mg | 12% |
| Total Carbs 22.08g | 6% |
| Dietary Fiber 2.8g | 9% |
| Sugars 5.95g | 4% |
| Protein 11.93g | 19% |
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