Fragrant Beef And Vegetable Stew

Recipe Ingredients

2 lbs	908g / 32oz	Beef shank
		Marinade
1 tablespoon	15ml	Soy sauce
1/2 teaspoon	2.5ml	Sesame oil
1/2 teaspoon	2.5ml	Sugar
		Spice Bag
1		Strip dried tangerine peel - (abt 2")
2		Star anise
1/2 teaspoon	2.5ml	Whole cloves
1/2 teaspoon	2.5ml	Fennel seed
		Cooking
1 tablespoon	15ml	Vegetables oil
4		Garlic cloves - lightly crushed
2		Thick slices ginger - lightly crushed
1		Beef broth - (14 1/2 oz)
		= (or 2 cups)
1/4 cup	59ml	Dry sherry or Chinese rice wine
3 tablespoons	45ml	Soy sauce
1 tablespoon	15ml	Hoisin sauce
2 teaspoons	10ml	Sugar
1 1/2 lbs	681g / 24oz	Diakon - cut 1" chunks
2		Green onions, including tops - cut 2" pieces
1		Carrot - cut 1" chunks (large)
2 tablespoons	30ml	Cornstarch - dissolved in
1/4 cup	59ml	Water
1/2 teaspoon	2.5ml	Sesame oil
		Hot cooked rice or noodles

Recipe Instructions

Combine the marinade ingredients in a medium bowl. Cut off and discard the skin from the beef shanks. Bone the shanks, reserving the bones. Cut the meat into 2-inch chunks and add it to the marinade, stirring to coat. Let stand for 30 minutes. Soak the tangerine peel in warm water to cover for 30 minutes; drain. Tie up the tangerine peel, star anise, cloves, and fennel seeds in a square of cheesecloth.

Place a large pot over high heat until hot. Add the vegetable oil, swirling to coat the surface. Add the garlic and ginger and cook, stirring, until fragrant, about 10 seconds. Add the beef and cook until lightly browned, about 2 minutes. Add the reserved bones, the spice bag, broth, sherry, soy sauce, hoisin sauce, and sugar. Stir to mix evenly. Add the daikon and green onions and bring to a boil. Reduce the heat to low, cover and simmer for 45 minutes. Add the carrot and continue to cook until the meat is tender when pierced, about 45 more minutes. Discard the spice bag and bones. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens. Stir in the sesame oil. Serve over rice or noodles.

This recipe yields 6 servings.

Tip: Daikon if the Japanese name for a large, cylindrical white radish up to 1 1/2 feet long and 2 inches in diameter; it is also known as Chinese white turnip or Korean turnip. Japan's most important vegetable, it is a staple in Chinese cooking as well. The Chinese variety is shorter, thicker, and more fibrous than the Japanese, and has a stronger flavor.

Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)

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