Red Cooked Beef (Lo Suey Ngow Yuk)

To Easy Way to Chinese Cooking, 1963

1 1⁄2 hours — 6 Servings

Ingredients

1	clove	garlic
1		ginger wedge (the size of a fifty cent piece)
5	pound	eye round of beef
10		anise pepper grains (optional)
1		star anise
2	cup	light soy sauce
2	cup	dark soy sauce
6	cup	water
8	tablespoon	sugar (or to taste)
2	tablespoon	sherry

Instructions

Give garlic a light tap so it is bruised and not whole. Smash wedge of ginger.

Sear beef. This is done to seal in juices. Bring to boil other ingredients. Add beef and simmer for 1 hour and 15 minutes or until tender. Chopstick will pierce easily. Serve meat sliced hot or cold with sauce that it cooked in. The sauce, if refrigerated, may be used for a number of dishes. Chuck roast, brisket of beef, or rump roast may be used. Cooking times will vary with cuts of meat. Sometimes vegetables are added the last half hour or so. In this case the vegetable would be cut using the rolling diagonal method. You may use turnips, carrots, bamboo shoots, Lily flowers.