Twice-cooked simmered beef

Name: Twice-cooked simmered beef
Cuisine: China
Ingredients: sesame oil, to finish; vegetable oil, for frying; 1 heaped tablespoon soft brown sugar; 50 ml /2 fl oz dark soy sauce; 1 sherry glass of rice wine, sake or dry sherry; 1 sherry glass of rice wine, sake or dry sherry; 1 sherry glass of rice wine, sake or dry sherry; 4 thick slices peeled fresh root ginger; 750 g/1 lb 10 oz piece stewing beef, most of the fat trimmed off, but not all

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

750 g/1 lb 10 oz piece stewing beef, most of the fat trimmed off, but not all

Asia
China
Sichuan
Main course

Method

Put the beef, ginger and rice wine, sake or sherry into a large pan, add just enough water to cover the beef and bring to the boil. Reduce the heat to a simmer, skim off any fat that has floated to the surface, cover the pan and simmer gently for 40-45 minutes.
Remove the beef from the pan and leave to go cold. Reserve the cooking liquid. When the beef is cold,