Braised Beef Recipe

Braised Beef Recipe

1kg shin beef, left whole

1 plant scallion

2 slices ginger

1 tablespoon Chinese yellow wine or hua teow jiu

2 cups water to braise beef

5 tablespoons vegetable oil

10 cloves garlic, peeled and smashed

6 slices mature ginger

2 to 3 teaspoons salted soy beans or taucheo or

  white soybean cheese or fu yee

2 nos. whole star anise

1 finger-length cinnamon stick

4 cups water to add to spice ingredients

2 tablespoons dark soy sauce

2 tablespoons light soy sauce

¼ cup sugar or 100g rock sugar

1 dried tangerine peel 6cm in diameter

1 plant scallion

¼ teaspoon salt, or to taste

1 teaspoon corn flour, mixed with 1 tablespoon water to form a paste

Method:

Bring 2 cups water to the boil; add scallion, ginger, yellow wine and beef.  Boil for about 5 minutes.  Drain, discard water and cut beef into 3cm cubes.  Heat vegetable oil in a wok and stir-fry garlic and ginger for about 2 minutes until fragrant.  Add beef cubes and stir-fry until browned.  Add salted soybeans (mashed), star anise and cinnamon stick.  Stir-fry briefly, then add 4 cups water, dark soy sauce, light soy sauce, sugar and tangerine peel.  Bring to the boil and then bring to low to braise beef for 2 to 2½ hours until tender and gravy is slightly thickened.  Add remaining scallion and sesame oil.  Taste for salt.  Boil for about 10 minutes; remove tamarind peel, cinnamon stick, star anise and scallions.  Add corn flour paste and simmer until mixture becomes a thick sauce.  Serve.  This dish is delicious served over noodles and with blanched mustard greens.