6 American servings/12 Chinese servings
Ingredients
2 1/2 pounds eye round or pot roast of beef
3 tablespoon oil
1 clove garlic, crushed
2 thin slices fresh ginger root, finely chopped
6 tablespoons soy sauce
4 tablespoons sherry
water to just cover the beef
2 cloves star anise
1 small piece cinnamon stick
1/4 teaspoon freshly ground
black pepper
1/2 teaspoon salt
2 teaspoon sugar
Method
Tie the meat at 2 inch intervals so that it will hold its shape while cooking. Heat the oil in a flame proof casserole. Brown the beef on all sides over high heat. Add all the remaining ingredients. Bring the liquid to a boiled over high heat. Reduce the heat, cover the casserole and simmer for 1 1/2 hours. Turn the beef every 30 minutes. Slice the beef and serve hot cold with some of the sauce. The sauce can be refrigerated and kept for use in other dishes.
If the sauce is heated to boiling point every 10 days, it will keep for several weeks. The beef can also be cut into 2 inch cubes before being added to the casserole. Reduce the cooking time to 50 minutes.
More ** Chinese Recipes ** and ** Healthy Recipes **
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