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Stewed Beef With Carrots Recipe
|Beef brisket||2 Pound|
|Szechuan peppercorns||1 Teaspoon|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Rice wine/Dry sherry||2 Tablespoon|
|Soy sauce||2⁄3 Cup (10.67 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
|Carrots||2 , peeled, sliced diagonally|
Calories 782 Calories from Fat 516
% Daily Value*
Total Fat 58 g88.5%
Saturated Fat 18.9 g94.4%
Trans Fat 0 g
Cholesterol 154.2 mg
Sodium 2574.2 mg107.3%
Total Carbohydrates 17 g5.6%
Dietary Fiber 1.3 g5.2%
Sugars 9.7 g
Protein 45 g90.8%
Vitamin A 102.1% Vitamin C 4.5%
Calcium 4.7% Iron 28.4%
*Based on a 2000 Calorie diet
Place star anise and peppercorns on a 3-inch square of cheesecloth.
Bring corners together and tie with kitchen twine.
Heat oil in a large saucepan over high heat 1 minute.
Stir-fry garlic and ginger root until garlic is golden, 30 seconds.
Add beef cubes.
Stir-fry until lightly browned, about 1 minute.
Add cheesecloth bag, wine, soy sauce, sugar and dried orange peel; mix well.
Cover and cook 5 minutes.
Add 2/3 cup water.
Reduce heat to low and cook 1-1/2 hours.
Cook 45 minutes longer or until beef is very tender.
Remove and discard cheesecloth bag.