Goldenox from do's chinese restaurant

1 Servings

Ingredients

Quantity Ingredient
1 3/16 kilograms Shin beef left whole
5 Sprigs coriander
1 Sliced Lebanese type cucumber. (small sometimes called 'burpless')
2 teaspoons Cornflour mixed with
3 teaspoons Cold water as thickening
5 litres Hot water
20 Cloves
3 Cinnamon sticks
1 teaspoon Green peppercorns
5 Shallots (green onions)
150 grams Fresh ginger root
1½ teaspoon Ground black pepper
700 grams Chinese rock sugar (or raw sugar)
60 grams Salt
500 millilitres Light soy sauce
200 millilitres Rice wine or dry sherry

Directions

SPICY SOYA STOCK

CHINESE NEW YEAR DELIGHTS FROM BRISBANE: Lest you thought my recent account of Brisbane's high standards of cuisine was an exaggeration have a look at those two beauties. They were published in today's newspaper..... =46rom Augustine's, a place that blends East and West comes Boil up the stock for 15 minutes then add the shin beef and simmer gently for 1½ hours. Remove the beef and cut into slices when cool, placing on a plate to which the sliced cucumber has already been laid out. Place 200 ml of the stock in a small pan and thicken with the cornflour mix, stirring constantly as it's brought to the boil. When thickened pour this sauce over the beef and garnish with coriander leaves. Don't dump that lovely stock, it will keep for several days ion the fridge or much longer in the freezer.

Posted to FOODWINE Digest 29 Jan 97 by Tom Mc Rae <t.mcrae@...> on Jan 30, 1997.

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