Chinese Beef or Pork Stew (Red Cooked Meat) Recipe #17707
Typical Chinese stew. The sauce can be used over and over.
by tgobbi
3½ hours | 20 min prep
SERVES 2 -4
- 2 lbs stewing beef or pork shoulder, cube 3/4" - 1"
- oil (vegetable, peanut, Canola)
- 1 lb vegetable, cut up (carrots, lo bok, etc)
Seasonings
- 1 medium yellow onion, cut in large chunks - to taste (leek works well too)
- 1-4 clove garlic, smashed
- 1 piece fresh ginger, peeled and smashed
- 2 star anise (opt for beef)
- 1-2 piece chinese dried orange rind (opt for beef)
- chile, fresh or dried (optional)
Sauce
- 2-4 teaspoons brown sugar (start with the smaller amount and add more if desired)
- 2/3 cup soy sauce (use a combination of light and dark in any proportion)
- 2 teaspoons dry sherry
- 2 cups boiling water
- *Staranise comes in the form of an eight point star.
- ,each point having an anise seed in it.
- Most of them are broken up so use a total of eight points, more or less, to taste.
- **Theorange (or tangerine) peel has a slightly bitter taste that I like better with beef but this is personal taste.
- It comes in plastic bags and has a long shelf life.
- Start by browning the meat in a few T of oil.
- Do it in batches so it gets well caramelized.
- When the last of the meat is well browned, remove it all to a bowl.
- (Add more oil as needed).
- Add the onion, garlic, ginger, anise, orange peel and chiles to the wok (or pot); keep cooking, stirring frequently, until the onion starts to brown.
- Stir in the meat along with the sauce, bring it to a full boil, stir well and reduce heat to simmer.
- Cover the pot and simmer for 1 hour (pork) or 2 hours (beef).
- Adjust seasonings, add the vegetables and simmer, covered for another half hour.
- Before serving, remove all the pieces of ginger, star anise, orange peel, chile, etc.
- Serve with steamed rice or boiled noodles.
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5 stars