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Fragrant Beef And Vegetable Stew

Magical.Palate's picture
For marinade
  Soy sauce 1 Tablespoon
  Sesame oil 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Beef shank 2 Pound
  Dried tangerine peel 2 Inch
  Whole star anise 2
  Whole cloves 1⁄2 Teaspoon
  Fennel seeds 1⁄2 Teaspoon
  Vegetable oil 1 Tablespoon
  Garlic 4 Clove (20 gm), lightly crushed
  Thick ginger slice 2 , lightly crushed
  Canned beef broth 14 1⁄2 Ounce (1 Can / 2 Cups)
  Dry sherry/Chinese rice wine 1⁄4 Cup (4 tbs)
  Soy sauce 3 Tablespoon
  Hoisin sauce 1 Tablespoon
  Sugar 2 Teaspoon
  Daikon 1 1⁄2 Pound, cut in to 1 inch chunks
  Green onions with tops 2 , cut into 2 inch pieces
  Carrot 1 Large, cut in to 1 inch chunks
  Cornstarch 2 Tablespoon, dissolved in 1/4 cup water
  Water 1⁄4 Cup (4 tbs)
  Hot cooked rice/Noodles 1 Cup (16 tbs)

1. Combine the marinade ingredients in a medium bowl. Cut off and discard the skin from the beef shanks. Bone the shanks, reserving the bones. Cut the meat into 2-inch chunks and add it to the marinade, stirring to coat. Let stand for 30 minutes. Soak the tangerine peel in warm water to cover for 30 minutes; drain. Tie up the tangerine peel, star anise, cloves, and fennel seeds in a square of cheesecloth.
2. Place a large pot over high heat until hot. Add the vegetable oil, swirling to coat the surface. Add the garlic and ginger and cook, stirring, until fragrant, about 10 seconds. Add the beef and cook until lightly browned, about 2 minutes. Add the reserved bones, the spice bag, broth, sherry, soy sauce, hoisin sauce, and sugar. Stir to mix evenly. Add the daikon and green onions and bring to a boil. Reduce the heat to low, cover and simmer for 45 minutes. Add the carrot and continue to cook until the meat is tender when pierced, about 45 more minutes. Discard the spice bag and bones. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens. Stir in the sesame oil.

Recipe Summary

Main Dish

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Fragrant Beef And Vegetable Stew Recipe