Chinese Beef or Pork Stew (Red Cooked Meat)

Total Time
3hrs 20mins
Prep 20 mins
Cook 3 hrs

Typical Chinese stew. The sauce can be used over and over.

Ingredients Nutrition

  • 2 lbs stewing beef or 2 lbs pork shoulder, cube 3/4" - 1"
  • oil (vegetable, peanut, Canola)
  • 1 lb vegetables, cut up (carrots, lo bok, etc)
  • Seasonings

  • 1 medium yellow onion, cut in large chunks - to taste (leek works well too)
  • 1 -4 clove garlic, smashed
  • 1 piece fresh ginger, peeled and smashed
  • 2 star anise (opt for beef)
  • 1 -2 piece chinese dried orange rind (opt for beef)
  • chile, fresh or dried (optional)
  • Sauce

  • 2 -4 teaspoons brown sugar (start with the smaller amount and add more if desired)
  • 23 cup soy sauce (use a combination of light and dark in any proportion)
  • 2 teaspoons dry sherry
  • 2 cups boiling water

Directions

  1. *Staranise comes in the form of an eight point star.
  2. ,each point having an anise seed in it.
  3. Most of them are broken up so use a total of eight points, more or less, to taste.
  4. **Theorange (or tangerine) peel has a slightly bitter taste that I like better with beef but this is personal taste.
  5. It comes in plastic bags and has a long shelf life.
  6. Start by browning the meat in a few T of oil.
  7. Do it in batches so it gets well caramelized.
  8. When the last of the meat is well browned, remove it all to a bowl.
  9. (Add more oil as needed).
  10. Add the onion, garlic, ginger, anise, orange peel and chiles to the wok (or pot); keep cooking, stirring frequently, until the onion starts to brown.
  11. Stir in the meat along with the sauce, bring it to a full boil, stir well and reduce heat to simmer.
  12. Cover the pot and simmer for 1 hour (pork) or 2 hours (beef).
  13. Adjust seasonings, add the vegetables and simmer, covered for another half hour.
  14. Before serving, remove all the pieces of ginger, star anise, orange peel, chile, etc.
  15. Serve with steamed rice or boiled noodles.

Reviews

(4)
Most Helpful

I prepare this today for our dinner and we loved it. Mine is a bit salty because it was very hard for me to eyeball the measurements for two persons. I thicken the sauce with cornstarch and water. This is very close to what I had back in hingkong. Thank you tgobbi. This dish is sure for keeps.

BHENG D. June 14, 2009

Soooooo Good and so easy!!! I will make again and again.

Chef Shana October 04, 2007

Dear tgobbi, Today (3/3/02) is already the second time I'm making this. It tastes just like I've remembered it from my favorite restaurant. The fragrance fills the house better than any pot pourri, scented candle or incense. I decreased the amount of meat by half and added fried firm tofu at the end. ...Are the contributors' recipes indexed at this site like the ingredients are??...tgobbi,I am very much interested in your other favorites!! Thanks, Nancy

ns March 04, 2002

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