Распечатать
E-mail
Add a photoПорций: 6
Ингредиенты
- 2 lb beef shank
- 1 Tbsp. soy sauce
- 1/2 tsp sesame oil
- 1/2 tsp sugar
- 1 x strip dry tangerine peel - (abt 2")
- 2 whl star anise
- 1/2 tsp whole cloves
- 1/2 tsp fennel seed
- 1 Tbsp. vegetables oil
- 4 x garlic cloves lightly crushed
- 2 x thick slices ginger lightly crushed
- 1 can beef broth - (14 1/2 ounce) (or possibly 2 c.)
- 1/4 c. dry sherry or possibly Chinese rice wine
- 3 Tbsp. soy sauce
- 1 Tbsp. hoisin sauce
- 2 tsp sugar
- 1 1/2 lb diakon cut 1" chunks
- 2 x green onions, including tops cut 2" pcs
- 1 lrg carrot cut 1" chunks
- 2 Tbsp. cornstarch dissolved in
- 1/4 c. water
- 1/2 tsp sesame oil Warm cooked rice or possibly noodles
Инструкции
- Combine the marinade ingredients in a medium bowl. Cut off and throw away the skin from the beef shanks. Bone the shanks, reserving the bones. Cut the meat into 2-inch chunks and add in it to the marinade, stirring to coat. Let stand for 30 min. Soak the tangerine peel in hot water to cover for 30 min; drain. Tie up the tangerine peel, star anise, cloves, and fennel seeds in a square of cheesecloth.
- Place a large pot over high heat till warm. Add in the vegetable oil, swirling to coat the surface. Add in the garlic and ginger and cook, stirring, till fragrant, about 10 seconds. Add in the beef and cook till lightly browned, about 2 min. Add in the reserved bones, the spice bag, broth, sherry, soy sauce, hoisin sauce, and sugar. Stir to mix proportionately. Add in the daikon and green onions and bring to a boil. Reduce the heat to low, cover and simmer for 45 min. Add in the carrot and continue to cook till the meat is tender when pierced, about 45 more min. Throw away the spice bag and bones. Add in the cornstarch solution and cook, stirring, till the sauce boils and thickens. Stir in the sesame oil. Serve over rice or possibly noodles.
- This recipe yields 6 servings.
- Tip: Daikon if the Japanese name for a large, cylindrical white radish up to 1 1/2 feet long and 2 inches in diameter; it is also known as Chinese white turnip or possibly Korean turnip. Japan's most important vegetable, it is a staple in Chinese cooking as well. The Chinese variety is shorter, thicker, and more fibrous than the Japanese, and has a stronger flavor.
- Comments: Every country has its classic one-pot recipes that are handed down from one generation of cooks to the next, and China is no exception. We love their homespun flavors and their ease of preparation. One of my favorites includes beef, carrot, and the giant white radish, daikon, cooked in a faintly sweet, spiced gravy. It's the perfect partner to rice and noodles.
