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
CHINESE MUSLIM STYLE SPICED COLD BEEF
"This delicious cold spiced beef was a re-creation of an old memory that haunted my family periodically" after the restaurant where they had eaten it closed, writes Mai Leung in her book "Dim Sum and Other Chinese Street Food." I haven't tried this but am posting it because I know other members, or perhaps other people surfing the Web, are interested in Muslim style Chinese recipes. Many Chinese people use pork to flavor dishes, by Muslims cannot eat pork for religious reasons, so Chinese Muslim food focuses on beef and lamb. She suggests serving with Chinese egg noodles that have been cooked, cooled, and tossed lightly with oil to prevent sticking. These are supposed to be appetizer servings.
Provided by Nose5775
Categories Meat
Time 35m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Heat 1 cup oil in wok to deep-fry temperature, then deep-dry peanuts over medium-low heat until golden brown.
- Remove the peanuts with a slotted spoon or strainer and place on paper towels to drain and cool.
- Put the cooled peanuts in a small plastic bag or between two towels, then roll a rolling pin over them to crush coarsely; set crushed peanuts aside for later use.
- Mix the cayenne, Szechwan peppercorn, sugar, garlic, vinegar, black soy sauce, and sesame oil in a bowl.
- Remove all but two tablespoons of oil from the wok. Heat this oil, and when it is hot, add the ground beef.
- Stir and cook the beef until done.
- Stir in the bean sauce, then the sauce mixture you have just made.
- Mix well, then turn off the heat.
- This meat sauce can be prepared a few hours in advance.
- Fill a big pot with enough water to cover your piece of beef.
- Add the bay leaves to the water and bring to a rapid boil.
- Add meat and cook over medium heat until done to your taste - medium rare should be about 10 minutes.
- Remove meat and pat dry.
- Place the meat on a cutting board and slice into thin pieces, as you would for roast beef.
- Arrange the slices on a serving platter, slightly overlapping each other.
- Garnish with celery, scallions, red pepper, and watercress.
- Pour the meat sauce over evenly, then sprinkle crushed peanuts on top.
- Serve at room temperature, perhaps with noodles.
Nutrition Facts : Calories 484.3, Fat 40.5, SaturatedFat 7.9, Cholesterol 67.5, Sodium 445.9, Carbohydrate 7.5, Fiber 1, Sugar 5.6, Protein 23
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CHINESE BRAISED BEEF SHANK - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (6)Total Time 2 hrs 40 minsCategory BeefCalories 182 per serving
- Trim the excess fat off the beef and cut the shank into two to three 1 lb. chunks. Boil a pot of water and boil the beef for about 8 minutes. Drain and rinse the meat.
- Put the boiled beef shanks in a small, deep saucepan over medium-low heat and add the wine, 2 kinds of soy sauce, star anise, chili, rock sugar, and cinnamon.
- Add about ¾ cup water, or enough to submerge the meat about 2/3 of the way (you may need more or less depending on the size and shape of your pot). Turn the heat to medium-high, cover the pot, and bring it to a boil. Once it’s boiling, lower the heat and simmer, covered, for 2 hours. Every 30 minutes or so, uncover the pot and flip over the meat. This ensures that the marinade distributes evenly.
CHINESE SPICED BRAISED BEEF SHANK - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (15)Total Time 2 hrs 10 minsCategory BeefCalories 200 per serving
- First prepare a spice packet by securing all of the spices in two tea pouches or by tying them securely inside a piece of cheesecloth. That’s the cinnamon, cardamom pod, Sichuan peppercorns, star anise pods, cloves, dried tangerine peel, bay leaves, whole white peppercorns, dried liquorice slices, nutmeg, and fennel seeds.
- Next, cut your beef shank into cross sections––2 to 3 equal pieces about 5-6” long. Put the beef shank and ginger into a medium pot, and fill it with enough water to cover the beef. Bring it to a boil, until you see a layer of grayish film forming on the water’s surface. Shut off the heat and pour everything into a colander in the sink. Rinse the beef clean, and wash the pot clean.
- Put the beef back into the pot, and add the spice pouch, Shaoxing wine, garlic, scallions (I forgot to add this when I made it, but that doesn’t mean you have to, too!), rock sugar, light soy sauce, dark soy sauce, and 4 cups water or stock (it must be enough to cover the beef). Also add salt to taste.
- Bring everything to a boil, then turn the heat down to a very slow simmer. Let it simmer for 60 to 90 minutes until fork tender.
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- Chinese Cold “Salad” Dressing. Let’s say you’re one of those people who likes to go rogue—to chart their own path in the kitchen! Cue music. This is for you—it’s a versatile Chinese cold dish starter kit.
- Sour Spicy Cold Noodles (酸辣冷面) This is our new favorite noodle dish. Not in small part because all you need is spaghetti, a “Chinese” pantry staple we’ve turned to for years in a pinch.
- 10-minute Sesame Noodles. For heat-seekers and thickly sauced noodle devotees, see these cold sesame noodles, which are heavier and more substantial than the aforementioned sour spicy noodles!
- Spicy “Cold Skin” Noodles (Liangpi) Remember when I said the thing about cold dishes having strong flavors? These noodles don’t just have strong flavors, they also boast a pleasing medley of textures.
- Cold Noodles with Shredded ChickeN. Sometimes you need a protein hit with your noodles, and this delivers with shredded chicken. Pro tip: Lazy tip: We wouldn’t be sad nor offended if you just tore into a cold half-eaten rotisserie chicken to pull this one off…
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#time-to-make #course #main-ingredient #cuisine #preparation #occasion #appetizers #beef #asian #chinese #dinner-party #oamc-freezer-make-ahead #meat #number-of-servings #presentation #served-cold #4-hours-or-less
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