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Chinese Cold Spiced Beef

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Ingredients

Adjust Servings:
2 tablespoons peanut oil
2 garlic cloves, peeled
2 slices gingerroot
2 lbs boneless beef shank
2 tablespoons chinese rice wine or 2 tablespoons dry sherry
1/2 cup dark soy sauce
2 teaspoons soy sauce
3 1/2 cups water
2 inches cinnamon sticks
2 star anise
1/2 teaspoon szechuan peppercorns (or to taste)
3 tablespoons granulated sugar
fresh cilantro (garnish) (optional)

Nutritional information

267.2
Calories
131 g
Calories From Fat
14.6 g
Total Fat
4.9 g
Saturated Fat
49.9 mg
Cholesterol
1179.8 mg
Sodium
6.4 g
Carbs
0.2 g
Dietary Fiber
5.1 g
Sugars
25.4 g
Protein
109g
Serving Size

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Chinese Cold Spiced Beef

Features:
    Cuisine:

    Reminds me of the cold dish used to have in Asia- really good. Time consuming to make; but easy to keep and very easy to bring out when you want to eat it (once its made). Instead of peppercorn, I put coriander seeds (which I saw from another recipe). I have made this quite a few times since I found the recipe and everyone loves it!

    • 160 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Chinese Cold Spiced Beef, My DH loves to order this appetizer, when he can find it, at Chinese restaurants Cook time includes simmering but not cooling or chilling , Reminds me of the cold dish used to have in Asia- really good Time consuming to make; but easy to keep and very easy to bring out when you want to eat it (once its made) Instead of peppercorn, I put coriander seeds (which I saw from another recipe) I have made this quite a few times since I found the recipe and everyone loves it!, My DH loves to order this appetizer, when he can find it, at Chinese restaurants Cook time includes simmering but not cooling or chilling


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    Steps

    1
    Done

    Heat Oil in a Wok or Large Skillet Over Medium-High Heat. Add Garlic and Ginger and Stir-Fry About 30 Seconds. Add Beef Shanks and Brown Briefly; Stir-Fry About 1 Minute.

    2
    Done

    Add Rice Wine, Soy Sauces, Water, Cinnamon, Star Anise, and Sichuan Peppercorns. Bring to a Boil; Reduce Heat and Simmer, Covered, For 2 Hours. Check and Add Liquid If Needed.

    3
    Done

    Stir in Sugar. Simmer an Additional 10 Minutes or Until Beef Is Tender.

    4
    Done

    Remove Beef from Wok. Cool; Place in Ziplock Bag and Refrigerate Until Chilled or Freeze Along With a Little of the Cooking Liquid.

    5
    Done

    to Use After Chilling: Slice Beef Thinly; Arrange Attractively on a Platter and Garnish With Cilantro, If Desired.

    6
    Done

    to Use After Freezing: Thaw Beef in Refrigerator and Drain Off Liquid. Continue as Above.

    Avatar Of Lincoln Holloway

    Lincoln Holloway

    Comfort food connoisseur dedicated to sharing hearty and soul-warming recipes.

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