Tuesday, December 20, 2011

Chinese Beef Stew By My Recipes

2 cups boiling water
1 cup dried black mushrooms
Cooking spray $
1 (1 1/2-pound) beef brisket, trimmed and cubed $
1 1/2 cups chopped green onions, divided $
1 teaspoon grated peeled fresh ginger
4 garlic cloves, minced
1 1/4 cups water
2 tablespoons brown sugar $
3 tablespoons low-sodium soy sauce
2 tablespoons sake (rice wine)
1/2 teaspoon mixed peppercorns
3 star anise
3 whole cloves
2 dried red chiles
1 (14 1/4-ounce) can low-salt beef broth $
1 (3-inch) cinnamon stick
1 teaspoon dark sesame oil
2 1/2 cups hot cooked basmati rice


    Combine boiling water and mushrooms. Cover and let stand 30 minutes. Remove mushrooms with a slotted spoon. Chop mushrooms; set aside. Strain soaking liquid through a cheesecloth- or paper towel-lined sieve into a bowl. Discard solids; reserve 1 cup soaking liquid.
    Heat a large Dutch oven coated with cooking spray over medium-high heat. Add beef; cook 8 minutes on all sides or until browned. Add 3/4 cup onion, ginger, and garlic; cook 1 minute, stirring frequently. Stir in reserved soaking liquid, 1 1/4 cups water, and next 9 ingredients (1 1/4 cups water through cinnamon); bring to a boil. Cover, reduce heat, and simmer 1 hour. Stir in mushrooms. Cover and simmer 40 minutes or until beef is tender. Remove beef mixture with a slotted spoon. Discard star anise, cloves, dried chiles, and cinnamon stick. Bring remaining liquid to a boil; cook 3 minutes or until reduced to 1 cup. Stir in 3/4 cup onion and oil. Serve beef mixture over rice with sauce.

Source: http://www.myrecipes.com/recipe/chinese-beef-and-mushroom-stew-with-whole-spices-10000000554680/

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