7. Beef Yuan Mei

• 3 lb. boned shin (shank) of beef in one piece
• 12 fluid oz. (1½ cups) pale dry sherry</

Carefully trim off all fat and membranes from the beef, so that it is homogeneous in texture except for the sinews running through it. Cut beef into large chunks. Stew it in a tightly covered pot with sherry made up to 1 pint (2½ cups) with water, for 3½ hours, or until very tender.

“Do not add other ingredients with the intention of enhancing flavour.”

In Western cooking the tw