Chinese Braised Beef in Master Stock
Chaohu-style braised beef: yellow beef first boiled, then slow-simmered in spiced brine over low heat.
Ingredients
yellow beef (authentic yellow beef)
to taste
scallions
to taste
ginger
to taste
Shaoxing wine
to taste
salt
to taste
clay pot braising spices (star anise, cinnamon, fennel, cardamom, etc., or five-spice powder in a cloth bag)
to taste
Instructions
1
Boil the beef
Rinse the beef clean. Add the scallions, ginger, Shaoxing wine, salt, and water to a pot and bring to a boil over high heat. Skim off the foam, then reduce to medium heat and simmer for half an hour. Remove the beef, rinse it in cold water, and let it cool.
2
Cut into pieces
Cut the beef into slices the same size and thickness as vegetarian chicken.
3
Braise in spiced broth
Add the clay pot braising spices (such as star anise, cinnamon, fennel, cardamom, etc., or place five-spice powder in a cloth bag) together with the broth used to cook the beef. Cover tightly and simmer over low heat for over an hour.
