Five-Flavor Beef Recipe
Ingredients
| Boned chuck or rump pot roast - 4 lb | ||
| Soy sauce | 1 Cup (16 tbs) (Salad oil - 1/4 cup) | |
| Cinnamon stick | 1 (Salad oil - 1/4 cup) | |
| Anise seeds - 2 | ||
| Sugar | 1/2 Cup (16 tbs) (Salad oil - 1/4 cup) | |
| Sherry | 1 Cup (16 tbs) (Salad oil - 1/4 cup) | |
| Cornstarch | 3 Tablespoon (Salad oil - 1/4 cup) | |
Directions
MAKING
1. In Dutch oven slowly heat oil.
2. In it, brown meat well on all sides—about 15 minutes.
3. In a bowl combine soy sauce 2 cups water, cinnamon stick, anise seeds and sugar.
4. Pour over meat and simmer, covered, 3 hours until meat is tender.
5. After 2 hours, add sherry and remove meat to heated platter.
6. Reserve 2-1/2 cups liquid in Dutch oven discard rest and bring to boil.
7. In small bowl, make a smooth mixture of cornstarch and 1/2 cup water.
8. Stir into boiling liquid in Dutch oven and simmer, stirring, until thickened and translucent.
SERVING
9. Serve over beef.
1. In Dutch oven slowly heat oil.
2. In it, brown meat well on all sides—about 15 minutes.
3. In a bowl combine soy sauce 2 cups water, cinnamon stick, anise seeds and sugar.
4. Pour over meat and simmer, covered, 3 hours until meat is tender.
5. After 2 hours, add sherry and remove meat to heated platter.
6. Reserve 2-1/2 cups liquid in Dutch oven discard rest and bring to boil.
7. In small bowl, make a smooth mixture of cornstarch and 1/2 cup water.
8. Stir into boiling liquid in Dutch oven and simmer, stirring, until thickened and translucent.
SERVING
9. Serve over beef.
Chef
