Tender Stewed Beef
Ingredients
10 1/2 oz(300g ) beef
shank
1/3 oz (10g) ground cassia bark
3 1/2 tbsp sugar
2 tsp. fresh ginger, sliced
5 tsp. soy sauce
2 tsp. scallions, chopped
5 tsp. rice wine
3 tbsp sesame oil
Directions
- Remove sinews and tendons from the beef.
Blanch for two minutes in boiling water
to cover. Remove, drain and rinse under
cold water. Cut into chunks.
- Place a bamboo mat in a casserole. Spread
the beef chunks on the mat. Mix together
the sugar, soy sauce, rice wine , cassia
bark, ginger, scallions, and all but 1
tsp. of the sesame oil and pour over the
beef. Add water to cover and bring to
a boil cover high heat. Cover, turn the
beat to low and stew for six hours, checking
the water level from time to time and
adding more warm water if needed. When
the beef is fork-tender, place it in a
serving dish. Boil the sauce over high
heat until thickened. Pour over the beef,
sprinkle with the remaining sesame oil
and serve.
