Text 9310, 107 rader
Skriven 2006-12-26 21:10:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Del Mar hotel 760
=========================
 -=> Quoting Michael Loo to Jim Weller <=-

 JW> She's cool with that. She is full of logical inconsistencies, just
 JW> like all women.

 ML> Are you ready to die?

I WAS expecting some flames but it has been strangely quiet of late.
Too quiet.

 ML> Tartare de veau a l'avocat  
 ML> I don't care for raw veal, actually. It tastes like
 ML> kind of gummy nothing.

 JW> would certainly try it once out of sheer curiosity (even after your
 JW> warning.... like Dave, I just gotta KNOW).

 ML> Fine, it's your taste buds' funeral.

 ML> What I tasted of it was slimy and didn't taste
 ML> very good.

Well perhaps I won't bother. Just as I won't be trying any lamb
flavoured dog treats either. I shall rely on the wisdom of the group.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Ken Hom's Chinese Beef Stew
Categories: Chinese, Beef, Stews
  Servings: 6

      3 lb Brisket of beef or stew beef
      4 TB Peanut oil
           Sauce:
      2 ml Fermented red bean cake
      3 TB Hoisin sauce
      4 TB Shaoxing wine or dry sherry
      4 TB Thin soy sauce
      1 TB Minced garlic
      1    whole star anise
      1 ts Roasted & crushed Szechwan
           peppercorns
      1 ts Chinese Five spice powder
      2 ts Granulated Sugar
      6 c  Water
      1 lg Chinese (icicle) radish
           (about 1 1/2 to 2 lbs);-
           roll cut

The preferred cut is brisket of beef, a boneless piece of tough meat  
from the underside of the steer, because of its rich, gelatinous texture
when cooked. It is sold in Chinese meat markets as Chinese stew beef.
Any tough beef cut can be used, such as boneless chuck and bottom round.
Trim away the outer layers of fat. Cut the meat into 1 1/2 inch strips.
Cut the strips into cubes. Brown the meat on all sides in a wok over a
high flame in 3 tablespoons of the oil. Set it aside.

In the remaining 1 tablespoon of oil, over a high flame, break up the  
red bean curd with a spatula. Add the remaining sauce ingredients. Bring
them to a boil. Add the beef to the sauce, reduce the heat to a simmer,
cover the wok, and braise the beef for 2 hours. After 1 1/2 hours, add
the roll-cut radish. Cook for 30 minutes more, until both the beef and
radish are tender.

Serve the stew immediately.

Recipe Notes: Tough beef is most flavorful, but you must simmer it
gently for several hours to soften the sinewy muscle. Slow braising also
encourages an exchange of flavors between the meat and the tangy sauce,
enhancing both.

Chinese radish adds just the right bite, much as turnips would in a  
Western stew. In effect, this is Chinese beef stew. Game meats or goat
meat may be substituted for the beef for a delicious and unusual  
variation. Oxtails can also be braised in this manner, or even veal  
shanks. Almost any cut of meat or organ that requires extensive cooking
does well if braised.

The strong sauce keeps the meat flavorful throughout. Turnips or carrots
may be substituted for the Chinese radish, and chestnuts have a strong,
sweet taste that holds up well to braising.

[For "Roll Cu": Make a diagonal slice, roll daikon 1/4 turn and slice  
again. Continue rolling and cutting until done.]

(This is nice if you have some laying around, but don't worry if you  
don't. The taste can be somewhat bizarre for a Westerner, but it won't
overwhelm the dish.)

Recipe By: Ken Hom with Harvey Steiman
Published in: "Chinese Technique"

From: Ron West To: Foodwine
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... The mysteries of meat are far deeper than I feared.
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