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Method:
Put garlic, onion and peppercorns in
water and boil for 10 minutes. Place beef in and boil for
another 10-20 minutes. Test to see if beef is cooked by piercing
with a skewer. If the juices run clear, the beef is cooked.
Drain beef and reserve stock. Discard garlic, onion and
peppercorns. Place beef and stock in a pot and add soy sauce and
sugar. Bring to the boil for 10-15 minutes over medium heat.
Remove from heat and leave to cool. Slice beef into thin slices
and serve in a small dish on a bed of hardboiled egg halves.
Drizzle with sesame oil before serving. Any leftover sauce can
be reserved and used as mild soy sauce.
Note: When hardboiling
eggs, place into water at room temperature then bring to the boil for
8-10 minutes. Allow to cool before cracking and peeling off the
shell.
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