CHINESE COLD SPICED BEEF
My DH loves to order this appetizer, when he can find it, at Chinese restaurants. Cook time includes simmering but not cooling or chilling.
Provided by Halcyon Eve
Categories Meat
Time 2h20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and stir-fry about 30 seconds. Add beef shanks and brown briefly; stir-fry about 1 minute.
- Add rice wine, soy sauces, water, cinnamon, star anise, and Sichuan peppercorns. Bring to a boil; reduce heat and simmer, covered, for 2 hours. Check and add liquid if needed.
- Stir in sugar. Simmer an additional 10 minutes or until beef is tender.
- Remove beef from wok. Cool; place in ziplock bag and refrigerate until chilled or freeze along with a little of the cooking liquid.
- To use after chilling: slice beef thinly; arrange attractively on a platter and garnish with cilantro, if desired.
- To use after freezing: thaw beef in refrigerator and drain off liquid. Continue as above.
Nutrition Facts : Calories 267.2, Fat 14.6, SaturatedFat 4.9, Cholesterol 49.9, Sodium 1179.8, Carbohydrate 6.4, Fiber 0.2, Sugar 5.1, Protein 25.4
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