Chinese Beef or Pork Stew (Red Cooked Meat)

Recipe by tgobbi
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 20mins
SERVES: 2-4
UNITS: US

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
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DIRECTIONS

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