Stewed Beef With Carrots
|Beef brisket||2 Pound|
|Szechuan peppercorns||1 Teaspoon|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Rice wine/Dry sherry||2 Tablespoon|
|Soy sauce||2⁄3 Cup (10.67 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
|Carrots||2 , peeled, sliced diagonally|
Use a cleaver to chop beef into 1-inch cubes.
Place star anise and peppercorns on a 3-inch square of cheesecloth.
Bring corners together and tie with kitchen twine.
Heat oil in a large saucepan over high heat 1 minute.
Stir-fry garlic and ginger root until garlic is golden, 30 seconds.
Add beef cubes.
Stir-fry until lightly browned, about 1 minute.
Add cheesecloth bag, wine, soy sauce, sugar and dried orange peel; mix well.
Cover and cook 5 minutes.
Add 2/3 cup water.
Reduce heat to low and cook 1-1/2 hours.
Cook 45 minutes longer or until beef is very tender.
Remove and discard cheesecloth bag.