Crafts and Life

Ingredients

0.5kg shin of beef, cubed
0.75kg brisket of beef, cubed
4-5 slices root ginger, chopped
5 ml salt
2.5 ml peppercorns
45 ml soy sauce
600 ml water
300 ml white wine
1 chicken stock cube
0.5 kg broccoli, broken into florets

Method

Blanch the beef cubes in boiling water for 2 minutes and drain.  Put the beef in a large pan.  Add the ginger, salt, peppercorns, soy sauce and water.Bring to the boil, then cover and simmer gently for 2 hours, stirring occasionally.

Add the wine and the crumbled stock cube.  Simmer for a further 1 hour.  Add the broccoli and cook for a further 10 minutes.  Drain most of the cooking liquor into a bowl.  Transfer the meat to a serving bowl and arrange the broccoli around the edge of the bowl.  Serve the reserved liquor as a clear broth to accompany the meal.

Serves 4.  Taken from The Complete Encyclopedia of Chinese Cooking, consultant editor Kenneth Lo

This was tasty BUT quite salty, next time I would leave the teaspoon of salt out (and maybe use a Chinese wine rather than standard white wine), because of the saltiness this only gets 4 stars.