Red Simmered Beef I Recipes

Steps:

• Combine beef stew meat and flour in a resealable plastic bag; seal bag and shake to coat beef.
• Melt butter with olive oil in a large pot over high heat; add beef and season with seasoned salt. Cook and stir beef until seared on all sides 5 to 7 minutes. Stir onion into the beef; cook and stir until the onion is browned, about 5 minutes more.
• Pour enough of the beef broth into the pot to cover the bottom; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add remainder of the beef broth; bring to a simmer before adding carrots, potatoes, celery, balsamic vinegar, Worcestershire sauce, parsley, basil, paprika, and garlic powder.
• Bring liquid to a boil, reduce heat to low, and cook stew at a simmer until the meat and vegetables are very tender, 3 to 4 hours.

Steps:

• 1. Place beef tongue in heavy pan and add cold water to cover. Bring quickly to a boil and parboil, uncovered, 5 minutes. Drain, discarding liquid. 2. Let tongue cool slightly then remove coarse outer skin. Return tongue to pot. 3. Cut scallion stalks in two slice ginger root. Add to pot, along with soy sauce, sherry, salt and remaining water. Bring to a boil then simmer, covered, until tender (about 2 1/2 hours). 4. Add sugar and simmer, covered, 15 minutes more. Drain, reserving liquid. 5. Let tongue cool then slice. Serve hot (reheat slices briefly in reserved liquid) or cold. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• 1. Place meat, whole, in a heavy saucepan. Mix soy sauce, sherry and sugar and add to pan. Cook, covered, over low heat for 10 minutes, turning meat once. 2. Gradually add water and bring slowly to a boil. Simmer, covered, until tender (1 1/2 to 2 hours), turning meat several times. 3. Let cool slightly and slice. Serve hot or cold. NOTE: If meat gets too dry, add some boiling water. VARIATIONS: * In step 1, cut the meat in 1 1/2-inch cubes and simmer only 1 hour. * In step 2, add 2 cloves star anise. Remove these before serving. * Add any of the vegetables listed in VARIATIONS: of Beef, Basic Braised Beef recipe.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.