Aromatic Beef

There are two ways to make this cold beef—either cut the meat into large chunks, simmer, chill, and then slice it paper thin with sauce spooned over, or cut the meat into small cubes, simmer until very well done, chill until firm, then cut the jellied meat into slices. The first is firm, the latter soft.

Shin beef is preferred by the Chinese because the meat is marbled with sinew, which gives it a soft, resilient texture. The sinew also thickens the sauce into a natural gelée