Chinese Beef Stew
Ingredients| 3 lb brisket of beef or stew beef |
|
|---|
Tough beef is most flavorful, but you must simmer it gently for
several hours to soften the sinewy muscle. Slow braising also
encourages an exchange of flavors between the meat and the tangy
sauce, enhancing both. 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 goat meat may be substituted for the beef for a
delicious and unusual variation. Oxtails can also be braised in this
manner, or even veal shanks. Almost any cut of meat or organ that
requires extensive cooking does well if braised. The strong sauce
keeps the meat flavorful throughout.
Turnips or carrots may be substituted for the Chinese radish, and
chestnuts have a strong, sweet taste that holds up well to braising.
[Make a diagonal slice, roll daikon 1/4 turn and slice again.
Continue rolling and cutting until done. S.C.]
* [This is nice if you have some laying around, but don t worry if you
don t. The taste can be somewhat bizarre for a Westerner, but it
won t 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
tablespoons of the oil. Set it aside.
6. In the remaining 1 tablespoon of oil, over a high flame, break up
the red bean curd with a spatula.
7. Add the remaining sauce ingredients. Bring them to a boil.
8. Add the beef to the sauce, reduce the heat to a simmer, cover the
wok, and braise the beef for 2 hours. After 1 1/2 hours, add the
roll-cut radish. Cook for 30 minutes more, until both the beef and
radish are tender.
9. Serve the stew immediately.
Makes 6 servings.
From "Chinese Technique" by Ken Hom with Harvey Steiman. Simon and
Schuster, New York. 1981.
Posted by Stephen Ceideburg December 18 1990.
Servings: 6
| Advertisements |
Also see ...
Chinese Beef Stir Fry W Vegetables
Marinate the sirloin at room temp in a mixture of the sherry, soy sauce, half the cornstarch, sugar, 1/2 teaspoon of the oil, pepper, and garlic for one hour. Heat a tablespoon of the remaining oil in a wok over high heat. Stir fry beef quickly, until the meat is medium ra (Upload by user)
Marinate the sirloin at room temp in a mixture of the sherry, soy sauce, half the cornstarch, sugar, 1/2 teaspoon of the oil, pepper, and garlic for one hour. Heat a tablespoon of the remaining oil in a wok over high heat. Stir fry beef quickly, until the meat is medium ra (Upload by user)
Chinese Beef Stir Fry With Vegetables
Marinate the sirloin at room temp in a mixture of the sherry, soy sauce, half the cornstarch, sugar, 1/2 teaspoon of the oil, pepper, and garlic for one hour. Heat a tablespoon of the remaining oil in a wok over high heat. Stir fry beef quickly, until the meat is medium rare (Upload by user)
Marinate the sirloin at room temp in a mixture of the sherry, soy sauce, half the cornstarch, sugar, 1/2 teaspoon of the oil, pepper, and garlic for one hour. Heat a tablespoon of the remaining oil in a wok over high heat. Stir fry beef quickly, until the meat is medium rare (Upload by user)
Chinese Beef With Cashews
1. Remove and discard fat from meat. Cut meat across the grain into thin slices about 2 inches long. Heat 2 tablespoons of the vegetable oil in wok over high heat. Stir fry half of the meat in oil until brown, 3 to 5 minutes. Remove from wok. Cook remaining meat and remove (Upload by user)
1. Remove and discard fat from meat. Cut meat across the grain into thin slices about 2 inches long. Heat 2 tablespoons of the vegetable oil in wok over high heat. Stir fry half of the meat in oil until brown, 3 to 5 minutes. Remove from wok. Cook remaining meat and remove (Upload by user)
| Advertisements |
Chinese Beef With Vegetables Lf
1 medium Onion chopped 1/4 teaspoon Ground ginger 2 cups Broccoli chopped Carrots sliced 1 cup Beef stock 1 cup Snow peas 1/2 cup : Water chestnuts drained sliced 1/2 cup Bean sprouts 1 tablespoon Soy sauce 1 tablespoon Cornstarch PER SERVING *cals (Upload by user)
1 medium Onion chopped 1/4 teaspoon Ground ginger 2 cups Broccoli chopped Carrots sliced 1 cup Beef stock 1 cup Snow peas 1/2 cup : Water chestnuts drained sliced 1/2 cup Bean sprouts 1 tablespoon Soy sauce 1 tablespoon Cornstarch PER SERVING *cals (Upload by user)
Chinese Beets
Drain beets, saving 1 1/2 cups of the beet liquid. Place the beets in a medium saucepan along with the reserved liquid and the rest of the ingredients. Mix well, then cook over medium heat for 3 minutes or until the mixture thickens. Let it cool, then store in the refrigerat (Upload by user)
Drain beets, saving 1 1/2 cups of the beet liquid. Place the beets in a medium saucepan along with the reserved liquid and the rest of the ingredients. Mix well, then cook over medium heat for 3 minutes or until the mixture thickens. Let it cool, then store in the refrigerat (Upload by user)
Chinese Brine Pickles
In a mixing bowl, combine the salt, peppercorns, chile peppers and boiling water, and stir until the salt dissolves. Stir in the cold water, fresh ginger, and vodka or sherry. Put the vegetables of your choice into a Chinese pickling jar or 2 quart glass jar. If using a Chin (Upload by user)
In a mixing bowl, combine the salt, peppercorns, chile peppers and boiling water, and stir until the salt dissolves. Stir in the cold water, fresh ginger, and vodka or sherry. Put the vegetables of your choice into a Chinese pickling jar or 2 quart glass jar. If using a Chin (Upload by user)
Chinese Brown Gravy
Blend all ingredients and cook until slightly thickened. From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 strongServings: 2/strong (Upload by user)
Blend all ingredients and cook until slightly thickened. From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 strongServings: 2/strong (Upload by user)
Chinese Butterfly
Combine ham, celery, cabbage, mushrooms, onions, eggs, bread crumbs, oysters, sausage and soy sauce in large bowl. Divide the mixture in six equal parts and mound each part evenly on each butterflied chicken breast. Sprinkle paprika on top. Add dried parsley and bake at 350 (Upload by user)
Combine ham, celery, cabbage, mushrooms, onions, eggs, bread crumbs, oysters, sausage and soy sauce in large bowl. Divide the mixture in six equal parts and mound each part evenly on each butterflied chicken breast. Sprinkle paprika on top. Add dried parsley and bake at 350 (Upload by user)
Chinese Cabbage Cilantro Slaw
Combine Cabbage, Red Pepper, Green Onions & Cilantro in A Large Bowl. Toss & Set Aside. Combine Lime Juice, Oil, Salt, Red Pepper Flakes & Garlic in A Smallbowl, Stirring With A Wire Whisk Unitl Well Blended. Pour Lime Juicemixture Over Cabbage Mixture, Tossing Well. (Upload by user)
Combine Cabbage, Red Pepper, Green Onions & Cilantro in A Large Bowl. Toss & Set Aside. Combine Lime Juice, Oil, Salt, Red Pepper Flakes & Garlic in A Smallbowl, Stirring With A Wire Whisk Unitl Well Blended. Pour Lime Juicemixture Over Cabbage Mixture, Tossing Well. (Upload by user)
Chinese Cabbage Sheeps Cheese
1. Peel and chop onions. 2. Heat oil in a skillet and saute the onions in it and with the oil put in a bowl. 3.Chopp the thyme finely and mix together ,with the vinegar, under the onion mix. 4.Season with salt and pepper. 5.Clean cabbage and cut into small stripes;add to bow (Upload by user)
TAG: cheese, cabbage, ,
1. Peel and chop onions. 2. Heat oil in a skillet and saute the onions in it and with the oil put in a bowl. 3.Chopp the thyme finely and mix together ,with the vinegar, under the onion mix. 4.Season with salt and pepper. 5.Clean cabbage and cut into small stripes;add to bow (Upload by user)
TAG: cheese, cabbage, ,
Chinese Cabbage On Brown Rice
Drain tofu and cut into 1/2" thick slices,cut slices into 1/2" strips;set aside.Alternately,using a small amount of oil in a non stick skillet,fry tofu strips on range about 10 minutes or until browned. In a 2 quart glass measure or casserole,combine sesame oil,gin (Upload by user)
TAG: minutes, cabbage, microwave, cover, brown, ,
Drain tofu and cut into 1/2" thick slices,cut slices into 1/2" strips;set aside.Alternately,using a small amount of oil in a non stick skillet,fry tofu strips on range about 10 minutes or until browned. In a 2 quart glass measure or casserole,combine sesame oil,gin (Upload by user)
TAG: minutes, cabbage, microwave, cover, brown, ,
|
|
|
|
Chinese Cabbage Salad
Prepare greens by chopping up the Napa cabbage and the green onions. You may use a coarse chop or shredd, depending on preference: coarser than most cole slaw but not "bite sized" pieces. Boil together the vinegar, 1/2 cup sesame oil, and sugar. In a frying pan, add th (Upload by user)
TAG: dressing, greens, cabbage, ,
Prepare greens by chopping up the Napa cabbage and the green onions. You may use a coarse chop or shredd, depending on preference: coarser than most cole slaw but not "bite sized" pieces. Boil together the vinegar, 1/2 cup sesame oil, and sugar. In a frying pan, add th (Upload by user)
TAG: dressing, greens, cabbage, ,
Chinese Cashew Chicken
Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray. Mix soy sauce, cornstarch, sugar, and salt. He (Upload by user)
TAG: chicken, ,
Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray. Mix soy sauce, cornstarch, sugar, and salt. He (Upload by user)
TAG: chicken, ,
Chinese Casserole
Mix together and place in greased 2 quart casserole. Cover top with chow mein noodles. Bake at 350 degrees for 40 minutes. strongServings: 1/strong (Upload by user)
TAG: casserole, ,
Mix together and place in greased 2 quart casserole. Cover top with chow mein noodles. Bake at 350 degrees for 40 minutes. strongServings: 1/strong (Upload by user)
TAG: casserole, ,
Chinese Chews
Beat eggs until light. Add sugar and blend. Sift together dry ingredients, add to egg mixture. Stir in dates and nuts. Spread mixture in well buttered pan and bake in slow oven 300 F. about 20 minutes. When cool cut into squares and roll in granulated sugar. Source: Mrs (Upload by user)
Beat eggs until light. Add sugar and blend. Sift together dry ingredients, add to egg mixture. Stir in dates and nuts. Spread mixture in well buttered pan and bake in slow oven 300 F. about 20 minutes. When cool cut into squares and roll in granulated sugar. Source: Mrs (Upload by user)
Chinese Chicken Noodles
Saute vegetables in butter until almost soft. Cut chicken into bite size chucks. Season chicken with five spice powder sparingly. Add chicken and mushrooms. Stir fry on high heat very fast, until chicken is done. Turn down heat. Then add apple cider, soy sauce and pineapple (Upload by user)
TAG: chicken, spice, sauce, noodles, ,
Saute vegetables in butter until almost soft. Cut chicken into bite size chucks. Season chicken with five spice powder sparingly. Add chicken and mushrooms. Stir fry on high heat very fast, until chicken is done. Turn down heat. Then add apple cider, soy sauce and pineapple (Upload by user)
TAG: chicken, spice, sauce, noodles, ,
TAG: chinese, radish, sauce, hours, tough, ,
Permalink--> In : Recipes - Asian