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2-1/2
1
2
1/2
1/2
ar
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in
T
T
in
c
T
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Beef, stewing (1)
Potatoes, waxy
Ginger root
Oil
Chili Bean Paste (2)
Cassia Bark (3)
Star Anise
Chilis, dry (4)
Water
Soy Sauce, dark
Soy Sauce, light
Rice Vinegar
Salt
Oil for deep fry
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Prep - (20 min)
- Cut BEEF into 1 inch cubes. Put in a pot with water to cover
and bring quickly to a boil for about 1 minute. Rinse to remove all
scum and drain thoroughly.
- Peel POTATOES, cut into 1 inch cubes and hold immersed in
cold water.
- Slice GINGER ROOT thin.
Run - (1-3/4 hour)
- Preheat oven (if using - see below) to 300°F/150°C.
- Heat Oil in spacious sauté pan or wok and fry
Chili Bean Paste stirring until fragrant, then add Ginger,
Cassia and Star Anise. Fry stirring until fragrant.
- Stir in the Chilis for just a few seconds, then stir in
Beef and fry stirring over highest heat until all exuded
liquid has evaporated,
- Add Water and bring to a boil, then stir in Soy Sauces,
Rice Vinegar and Salt.
- Select:
- Continue in a tri-ply sauté pan on a well regulated burner
with heat spreader.
- Pour the hot stew into a tightly coverable casserole and slide
into the preheated oven.
- Pour hot into a slow cooker.
Times given may vary depeinding on cut of beef.
| Method | Beef | Potato |
|---|
| Sauté pan | 1-1/2 hr | 15 min |
| Oven 300°F | 2 hr | 25 min |
| Slow Cooker high | 3 hr | 45 min hr |
| Slow Cooker low | 6 hr | 1-3/4 hr |
- While the beef is cooking, drain Potatoes well, heat Oil
and fry until light golden (don't over-brown), Stir into the stew when
the time is right and cook covered until you reach full beef time.
- This stew can stand on its own or be served with rice.
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