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Five Spice Beef

Source: The Heritage of Chinese Cooking
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Active Time:  5 Minutes
Total Time:  24 Hours 10 Minutes
  Serves 8-10
Another name for this dish is red-stewed beef. The technique of stewing is recorded in texts surviving from the Zhou dynasty (1050-249 BC). In fact, bamboo slips itemizing food, seasonings and cooking methods found recently in archeological diggings, clearly indicate that keng (stew) was the main food in China from antiquity to the Han period (202 BC-AD 220). Keng was the forerunner of the method referred to today as red-stewed or red-cooked.
RECIPE INGREDIENTS
For Simmering Sauce:
1 cup light soy sauce
1 cup  water
1 tablespoon sugar
Knob of fresh ginger the size of a small walnut, peeled and smashed
2 cloves garlic, peeled and left whole
2 scallions
2 tablespoons five spice powder or mixed spices (available at Chinese stores), wrapped in a square of cheesecloth (muslin)

1 pound beef shin (gravy beef), in one whole round piece with no cuts
Five Spice Beef Recipe at Cooking.com
DIRECTIONS
Bring all the ingredients for the simmering sauce to a boil in a pot large enough to hold the piece of beef. Place the beef in the pot, and bring the sauce back to boil. Reduce the heat to low, and simmer for 2 hours.


Remove the beef and chill in the refrigerator for at least several hours, or preferably overnight.


Thinly slice and serve as a cold appetizer.


Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 8-10
Calories: 133
Fat. Total: 7g
Protein: 14g
Carbohydrates, Total: 3g
Sodium: 1474mg
% Cal. from Fat: 47%
Cholesterol: 48mg
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