|
Wei Lu’s Jiang Beef
Ingredients
1 kg of prime beef fillet (whole)
2 teaspoons of Five Spice (it’s a bit redundant saying Chinese Five Spice, its like saying French bread in France when referring to baguette!)
2 tablespoons red wine (Cabernet based preferably – that’s the wine geek in me)
4 tablespoons soy sauce
4 tablespoons oyster sauce
2 teaspoon sugar
4 pieces of fresh ginger
In a pot put the above ingredients with the beef and enough water to cover the meat and bring to boil briefly. Turn down the heat and keep it on a low simmer for about 3 hours.
Keep an eye on the water if water gets low, add more.
After about 3 hours check the meat, a fork pushed in should meet resistance and clear juice should flow if any.
Once you think the meat is ok take it out of the liquid and place on a plate in the fridge until cooled. It’s important that regardless of how delicious it smells and no matter how hungry you are; do not cut the meat until it has cooled!
Once cooled the meat can be cut into 3-4mm slices and served cold- its fantastic!
Serve with steamed Asian greens (Bok Choy) and steamed rice and a heap of other Chinese delicacies in the typical banquet- check back, we will post other recipes over the coming months.
Wine Match: Ambassador Cabernet/Merlot or Hatton Estate Reserve Cabernet Sauvignon/Merlot/Cabernet Franc
|