Au Larm (Chinese Spicy Braised Beef)
Ingredients: Metric Units
2 lb. flank or shank beef
2 medium onions
12 slices fresh ginger
10 cloves garlic
peel of 1 mandarin orange
3 whole star anise
2 Tbsp vegetable oil
2 tsp szechuan peppercorns
2 tsp cracked black peppercorns
1/4 c ricewine/sherry/sake
3/4 c dark soy sauce
3 Tbsp hoisin sauce or sweet bean paste
rice
2 medium onions
12 slices fresh ginger
10 cloves garlic
peel of 1 mandarin orange
3 whole star anise
2 Tbsp vegetable oil
2 tsp szechuan peppercorns
2 tsp cracked black peppercorns
1/4 c ricewine/sherry/sake
3/4 c dark soy sauce
3 Tbsp hoisin sauce or sweet bean paste
rice
Directions:
Cut meat into 2 inch cubes, place in deep pan. Cover with water.
Peel, quarter onions. Add, with ginger, to beef. Add also 3-4 cloves garlic, mandarin orange peel, anise. Cover, bring to a boil.
Skim surface, simmer 2 1/2 hours. Peel and chop remaning garlic. Stirfy with peppercorns 1 minute. Add remaining ingredients, stirfry 2 minutes. Add to beef.
Simmer 45 min. Remove peel, anise. Serve with rice.
Peel, quarter onions. Add, with ginger, to beef. Add also 3-4 cloves garlic, mandarin orange peel, anise. Cover, bring to a boil.
Skim surface, simmer 2 1/2 hours. Peel and chop remaning garlic. Stirfy with peppercorns 1 minute. Add remaining ingredients, stirfry 2 minutes. Add to beef.
Simmer 45 min. Remove peel, anise. Serve with rice.
Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Tuesday February 21st, 2006
Contributed on: Tuesday May 11th, 2004 and modified on Tuesday February 21st, 2006