This is a recipe that I made on 27 July 2018. It's not bad, but I'm
sure it can do with improvement. It's based on this recipe, which includes nice photos, but with sane quantities. This version incorporates some changes based
on my first attempt.
Ingredients
quantity
ingredient
step
1.2 kg
Beef, brisket or chuck
1
hot water to cover
1
25 g
Garlic
2
25 g
Ginger
2
50 g
Chu Hou sauce
4
25 g
Oyster sauce
4
25 g
Hoi Sin sauce
4
25 g
Brown sugar
4
50 g
Michui (Chinese cooking wine)
4
4 pieces
Star anise, broken into segments
5
3
bay leaves
5
500 ml
broth from step 1
5
15 g
salt
5
200 g
parsnip
6
coriander
7
spring onions
7
Preparation
Pre-heat the oven to 130°.
Cut the beef into pieces of roughly 20 g if necessary. Put in boiling water and boil
for 8 minutes. Remove beef and
reserve broth.
Cut the ginger finely, crush the garlic.
In an oven-proof casserole, fry gently for a minute or two.
Add beef and mix well. Brown a little.
Add sauces, sugar and wine and mix well. Heat and reduce slightly.
Add about 500 ml of the reserved broth, spices and salt and bring to
the boil. Place in the oven and bake for 2 to 2½ hours.
Add chopped parsnips, check liquid level, and cook for another 30 minutes.
Serve on rice in a clay pot.
Garnish with coriander and spring onions.
