Stewed Beef in Casserole

Name: Stewed Beef in Casserole (Hung shao niu nan)
Cuisine: Chinese
Ingredients: 2 tablespoons oil; 1-¼ pounds daikon radish (or Napa cabbage); 1-¼ pounds daikon radish (or Napa cabbage); 2 star anise; 1 tablespoon sugar; 1 cup soy sauce; 6 tablespoons wine; 5 slices of ginger; 4 garlic buds (pounded); 3 tablespoons oil; 10 cups hot water; 2 pounds beef (brisket); 2 pounds beef (brisket)

Hung shao niu nan

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

2 pounds beef (brisket)
10 cups hot water
3

Asia
Taiwan

Method

Clean the beef and cook it in 10 cups of boiling water for half an hour over low heat. Take it out and let it cool. Slice the cool beef into pieces 2-½ inch long by 1 inch wide by ⅕ inch thick.
Heat 3 tablespoons of oil in frying pan. Fry 4 pounded garlic buds and 5 slices of ginger for a few seconds. Then add 6 tablespoons of cooking wine, 1 cup of soy sauce,