Basic Braised Beef Recipe

  1. 1.
  2. Leave beef whole.
  3. Cut scallion stalk in 2-inch sections.
  4. Mince garlic and ginger root and combine with soy sauce, sherry, sugar, salt and pepper.
  5. 2.
  6. Heat oil in a heavy pan.
  7. Brown beef quickly on all sides.
  8. Add in soy-sherry mix and cook stirring to heat and blend (about 3 min).
  9. Meanwhile, boil water.
  10. 3.
  11. Add in water to beef and bring to a boil again.
  12. Simmer, covered, till beef is tender (about 1-1/2 to 2 hrs).
  13. NOTE: You may increase the soy sauce to 1/2 c., the sherry to 1/4 c.; then reserve the gravy as a master sauce.
  14. (See recipe for "Master Sauce".)
  15. VARIATIONS:Cut the beef in large chunks.
  16. Cook only 1 hour in step 3.
  17. Cut the beef in 1-1/2 inch cubes.
  18. Sprinkle with 1 tsp.
  19. salt; then toss in 1/2 Tbsp.
  20. soy sauce and 1/2 Tbsp.
  21. sherry.
  22. Let stand 20 to 30 min, turning occasionally.
  23. Then brown as in step 2, but omit the soy-sherry mix.
  24. Cook about 45 min in step 3.
  25. Instead of browning the beef, plunge in a pan of boiling water, parboil 2 to 3 min, then drain.
  26. In step 1, don't combine the soy sauce and other seasonings.
  27. Instead, after browning the beef in step 2, cook it in the soy over medium heat, till well colored (about 10 min).
  28. Then add in the scallion, garlic and ginger root; stir in the sherry, sugar, salt, pepper and 2 c. heated stock.
  29. Cook as in step 3, but omit the boiling water.
  30. In step 2, add in any of the following:2 cloves star anise
  31. 3 to 4 anise peppercorns and 1/2 tsp.
  32. sesame oil
  33. 1-inch piece of cinnamon stick
  34. 1 piece tangerine peel (soaked)
  35. 1 Tbsp.
  36. wine vinegar
  37. During the last 30 min of cooking, add in any of the following:
  38. 1 lb.
  39. cabbage, cut in wedges
  40. 1 lb.
  41. carrots, peeled and cubed
  42. 6 celery stalks, cut in 1-inch sections
  43. 1/2 lb.
  44. chestnuts, parboiled
  45. 6 Large eggs, hardboiled and shelled
  46. 1/2 c. lily buds (soaked), cut in two
  47. 1 lb.
  48. lotus root, peeled and cubed
  49. 1 c. dry black mushrooms (soaked), left whole
  50. 1 lb.
  51. new potatoes, peeled and cubed
  52. 1 lb.
  53. string beans, stemmed
  54. 1 lb.
  55. Chinese white turnips, peeled and cubed
  56. During the last 15 min of cooking, add in 2 c. bamboo shoots, diced.
  57. During the last 10 min of cooking, add in 2 c. shelled peas or possibly 4 tomatoes, cut in wedges.
  58. NOTE: When adding vegetables, don't also add in star anise, anise pepper, cinnamon stick, tangerine peel or possibly wine vinegar.
  59. (These will overwhelm the vegetable flavors.)
  60. They are better when the beef is cooked alone.

chuck, scallion, clove garlic, ginger root, soy sauce, sherry, sugar, salt, pepper, oil, water

Taken from cookeatshare.com/recipes/basic-braised-beef-79268 (may not work)

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