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Five-Spice Beef

Ng Heung Ngau Yuk

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Preparation info
    • Difficulty

      Easy

Appears in
The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

  • About

Ingredients

  • 6 cups cold water
  • 3½ to 4 pounds shin of beef
  • 6 ounces<

Method

  1. Pour cold water into a large pot. Add all other ingredients except dark soy sauce.
  2. Bring to a boil, add dark soy sauce, return to a boil. Reduce heat and simmer beef for 3 to 4 hours. Leave cover off, but if water seems to be evaporating too quickly, place cover partially on top, leaving space for steam to escape. Turn meat occasionally.
  3. Use a chopsti

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