Braised Beef
Cooked by Joanna Wu
Photographed by Joanna Wu
Recipe
Prep time 15 mins
Cook time 3 hours
Ingredients
1 kg beef shoulder
5 slices of ginger
1/3 spring onion
4 Tbsp soy sauce
4 Tbsp dark soy sauce
1 Teaspoon Balsamic vinegar
1 Tbsp salt
2 Tbsp suger
4 Tbsp Chinese five spices powder
2 bay leaves
Sauce
4 Tbsp Balsamic vinegar
1 crushed garlic
Method
- Wash the meat first, and then boil it for 10 mins, and wash it again.
- Put all the ingredients and the meat in a stew bowl, and cover it with hot water.
- Low heat cook for 3 hours, until the meat gets soft.
- Soak the meat in the stew bowl overnight.
- Take the meat out of the soup, put in the refrigerator for couple of hours. It could tighten the texture of the meat, make it easy for cut in shape.
- Serve with the sauce and garnish.
Tips
This dish is an entree, could be served as the topping of grilled bread, the crunchy texture will be the perfect match with the soft and tender meat.
It also could be served with any vegetable salad, drizzle bit sesame oil to add the exotic flavour.
