Five Spice Beef Recipe

Summary

Preparation Time30 MinCooking Time4 Hr 0 Min
Ready In4 Hr 30 MinDifficulty LevelMedium
Health IndexHealthyServings4
CuisineCourse
MethodMain Ingredient

Ingredients

 Beef shin1 1⁄2 Pound, cut into 2-3 long strips (750 Grams)
 Spring onion3 , each tied into a knot
 Ginger root4 (Unpeeled)
 Chinese spirit/Brandy4 Tablespoon
 Salt1 Teaspoon
 Light soy sauce4 Tablespoon
 Dark soy sauce3 Tablespoon
 Five spice powder1 Tablespoon
 Rock candy/Crystal sugar4 Ounce (125 Grams)
 Chicken pieces2 3⁄4 Pound (1.25 Kilogram, Excluding Breastmeat)
 Pork spareribs2 3⁄4 Pound (1.25 Kilogram)
 Basic stock2 1⁄2 Pint (1.5 Liter)
 Water12 Pint (7 Liter)
 Ginger root4 Large, unpeeled and crushed
 Spring onion4 , each tied into a knot
 Chinese rice wine/Dry sherry4 Tablespoon
 Spring onions1 Tablespoon, finely chopped (For Garnish)
 Sesame oil1 Teaspoon (For Garnish)

Nutrition Facts

Serving size

Calories 1887 Calories from Fat 940

% Daily Value*

Total Fat 105 g161.3%

Saturated Fat 37.9 g189.6%

Trans Fat 0 g

Cholesterol 538.3 mg179.4%

Sodium 3300.1 mg137.5%

Total Carbohydrates 46 g15.4%

Dietary Fiber 2.7 g10.9%

Sugars 23.5 g

Protein 166 g331.3%

Vitamin A 9.7% Vitamin C 29.4%

Calcium 24.6% Iron 57.6%

*Based on a 2000 Calorie diet

Directions

MAKING
Basic stock : 1) Trim off the excess fat from the chicken pieces and pork spare-ribs.
2) In a large pot, place the chicken and pork with the cold water, ginger and spring onions.
3) Bring to a boil and skim off the surface scum.
4) Then simmer, uncovered over a low heat for at least 2-3 hours, until the liquid is reduced by about 1/3.
5) Strain the stock, discard the chicken and pork pieces, ginger and spring onions.
6) Stir in the wine, return to a boil and simmer for 2-3 minutes. Stock is ready for use.
7) In a pot, place the beef with the spring onions, ginger, brandy and basic stock.
8) Bring to a boil, skim off the surface scum, simmer, covered over a low heat for 20-25 minutes.
9) Stir in the salt, soy sauces, spice and sugar, return to a boil, then simmer, covered for another 25-30 minutes.
10) Remove the beef, allow to cool and thinly slice the beef across the grain just before serving.
11) Strain the 'gravy', allow to cool and then refrigerate and use later as a 'Master Gravy'.

SERVING
12) Arrange the Five Spice Beef on a plate, garnish with finely chopped spring onions and sesame oil and serve immediately.
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