Chinese Cold Spiced Beef Recipes

CHINESE SPICED BEEF SHIN SHANK 滷牛腱

Steps:

• Blanch the beef shin in boiling water for 1 minute.
• Pour out water and add fresh water. Add all other ingredients and bring to a boil. Add the beef shins and cover.
• Boil at medium for 1 hour, lower heat to shimmer and cook for another 1 to 1 1/2 hour until tender. When tender a knife will easily go through the meat.
• Let cool.
• Separate beef shins from liquid and chill both separately in refrigerator.
• When ready to serve slice the beef shins thinly, arranging nicely on a plate. Spoon out 1/2 cup sauce from saved cooking liquid and heat up in a small pan. Pour over the chinese spiced beef shins.

CHINESE MUSLIM STYLE SPICED COLD BEEF

Steps:

• Heat 1 cup oil in wok to deep-fry temperature, then deep-dry peanuts over medium-low heat until golden brown.
• Remove the peanuts with a slotted spoon or strainer and place on paper towels to drain and cool.
• Put the cooled peanuts in a small plastic bag or between two towels, then roll a rolling pin over them to crush coarsely; set crushed peanuts aside for later use.
• Mix the cayenne, Szechwan peppercorn, sugar, garlic, vinegar, black soy sauce, and sesame oil in a bowl.
• Remove all but two tablespoons of oil from the wok. Heat this oil, and when it is hot, add the ground beef.
• Stir and cook the beef until done.
• Stir in the bean sauce, then the sauce mixture you have just made.
• Mix well, then turn off the heat.
• This meat sauce can be prepared a few hours in advance.
• Fill a big pot with enough water to cover your piece of beef.
• Add the bay leaves to the water and bring to a rapid boil.
• Add meat and cook over medium heat until done to your taste - medium rare should be about 10 minutes.
• Remove meat and pat dry.
• Place the meat on a cutting board and slice into thin pieces, as you would for roast beef.
• Arrange the slices on a serving platter, slightly overlapping each other.
• Garnish with celery, scallions, red pepper, and watercress.
• Pour the meat sauce over evenly, then sprinkle crushed peanuts on top.
• Serve at room temperature, perhaps with noodles.

CHINESE COLD SPICED BEEF

Steps:

• Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and stir-fry about 30 seconds. Add beef shanks and brown briefly; stir-fry about 1 minute.
• Add rice wine, soy sauces, water, cinnamon, star anise, and Sichuan peppercorns. Bring to a boil; reduce heat and simmer, covered, for 2 hours. Check and add liquid if needed.
• Stir in sugar. Simmer an additional 10 minutes or until beef is tender.
• Remove beef from wok. Cool; place in ziplock bag and refrigerate until chilled or freeze along with a little of the cooking liquid.
• To use after chilling: slice beef thinly; arrange attractively on a platter and garnish with cilantro, if desired.
• To use after freezing: thaw beef in refrigerator and drain off liquid. Continue as above.