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| Home -> [Asian, Beef, Chinese, Ethnic] -> [Aromatic beef (cold) Recipe] |
Aromatic beef (cold)
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Asian, Beef, Chinese, Ethnic |
Rating: |
0 |
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Ingredients:
| 2
| lbs | Beef bottom round | | | -fat trimmed | | | Oil | | 4
| oz | Soy sauce | | 6
| oz | Dry sherry | | 4
| | Garlic cloves | | 2
| | Ginger slices | | 3
| | Scallions, in 1" lengths | | 1
| | Cinnamon stick | | 1
| | Star anise star | | 4
| | Basil sprigs | | 1
| tbsp | Sugar | | | Water to cover | | 2
| tbsp | Gelatin | | 4
| oz | Cold water | | | Sesame oil |
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Procedures:
| 1 | Wash meat and pat dry. | | 2 | Brown quickly on all sides in a little oil. | | 3 | Combine next 9 ingredients in a large kettle. | | 4 | Bring to a boil. | | 5 | Add meat and water to cover. | | 6 | Lower heat and let simmer at lowest heat for 2 hrs. | | 7 | Off heat, let steep for 1 hr. | | 8 | Remove beef, chill, and slice thin. | | 9 | Strain and defat liquid. | | 10 | Soften gelatin in water; add to liquid in a fresh pot. | | 11 | Bring to a boil and reduce to 2 - 2 ?c. let cool. | | 12 | Arrange beef in a serving bowl or dish or mold that has been oiled with a dash of sesame oil. | | 13 | Pour cooled liquid over. | | 14 | Chill in fridge. | | 15 | To serve: unmold on a bed of greens |
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