CHINESE RED COOKED BEEF RECIPES

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SHANGHAI BEER-BRAISED RED-COOKED BEEF RECIPE - FOOD.COM



Shanghai Beer-Braised Red-Cooked Beef Recipe - Food.com image

Make and share this Shanghai Beer-Braised Red-Cooked Beef recipe from Food.com.

Total Time 1 hours 50 minutes

Prep Time 20 minutes

Cook Time 1 hours 30 minutes

Yield 1 serving(s)

Number Of Ingredients 9

1 tablespoon cooking oil
1 slice ginger
1 lb beef (any high-collagen cut, such as chuck)
2 tablespoons dark soy sauce (e.g. Pearl River brand, NOT Kikkoman or light soy)
2 tablespoons sugar
12 fluid ounces pale ale
2 star anise (dried)
1 stalk green onion
1 dash toasted sesame seeds

Steps:

  • Add cooking oil to dutch oven over med-high heat.
  • When oil starts shimmering, add ginger and beef. Sear until all sides have been browned.
  • Mix dark soy sauce and sugar in a bowl. Add to dutch oven and stir the beef in the soy sugar mixture until all sides are fully coated.
  • Add pale ale and star anise. Bring to a boil and then lower the heat until barely simmering. Simmer for one hour, uncovered.
  • Remove beef to serving plate. Increase heat and reduce the sauce into a glaze. Skim off excess fat from the top of the glaze and pour glaze over beef.
  • Add chopped green onions and sesame seeds for garnish. Serve.

Nutrition Facts : Calories 3305.5, FatContent 335.6, SaturatedFatContent 135.5, CholesterolContent 449.5, SodiumContent 2131.7, CarbohydrateContent 28.4, FiberContent 0.7, SugarContent 26.1, ProteinContent 41.4

RED-COOKED BEEF WITH CINNAMON RECIPE - GORDON HAMERSLEY ...



Red-Cooked Beef with Cinnamon Recipe - Gordon Hamersley ... image

 Warming Soup Recipes

Provided by Gordon Hamersley

Yield 6

Number Of Ingredients 18

1 cup medium-dry sherry
3/4 cup fresh orange juice
1/2 cup soy sauce
1/4 cup honey
4 cinnamon sticks
1 tablespoon five-spice powder
1 tablespoon chopped garlic
1 tablespoon minced fresh ginger
1 teaspoon coriander seeds
1/2 teaspoon crushed red pepper
1/4 cup vegetable oil
One 4-pound piece of boneless beef flanken or brisket
Salt and freshly ground pepper
1 medium onion, thinly sliced
1 pound wide or medium dried rice noodles (see Note)
6 heads baby bok choy, halved lengthwise, or 1 pound Napa cabbage, cut into 1-inch pieces
1 medium red bell pepper—roasted, peeled, seeded and thinly sliced (optional)
Fresh cilantro and mint sprigs, for garnish

Steps:

  • Preheat the oven to 350°. In a medium nonreactive bowl, combine 3 cups of water and the sherry, orange juice, soy sauce, honey, cinnamon, five-spice powder, garlic, ginger, coriander seeds and crushed red pepper.
  • In a large enameled cast-iron casserole, heat the oil over moderately high heat. Season the beef with salt and pepper. Add the beef to the casserole and cook until browned, about 5 minutes per side. Drain any fat.
  • Add the onion and the sherry mixture to the meat, cover and bring to a boil. Cook the meat in the oven for about 2 1/2 hours, or until very tender; turn the meat halfway through cooking.
  • Meanwhile, in a large bowl, cover the rice noodles with cold water and let soften, 20 to 30 minutes. Drain and set aside.
  • Transfer the beef to a large platter, cover with foil and keep warm. Skim the fat from the broth and add the bok choy and red bell pepper, if using. Simmer over moderate heat until the bok choy is just tender, 3 to 5 minutes. Season with salt and pepper. Add the noodles and simmer just to heat through.
  • To serve, cut the beef across the grain into 1/2-inch-thick slices. Transfer the noodles to 6 warm shallow bowls and top with slices of beef, red bell pepper and bok choy. Ladle the broth over all and garnish with the cilantro and mint.

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