Chinese dishes braised in soy sauce are called red-cooked. This one is a satisfying dish for casual fall or winter entertaining. Serve with noodles or steamed rice.
- Portion size 8 servings
- Credits : Canadian Living Magazine: September 2006
Cut beef into 2-inch (5 cm) cubes. Cut carrots into 2-inch (5 cm) chunks. Thinly slice white parts of onions. Slice green parts into 1/2-inch (1 cm) lengths. Set aside separately.
Cut cheesecloth into 7-inch (18 cm) square; tie up star anise, tangerine peel, peppercorns, cinnamon stick and ginger.
In shallow Dutch oven, combine beef, carrots, white parts of onion, spice bag, garlic, soy sauce, rice wine, sugar, tomatoes with juice and 1 cup (250 mL) water; bring to boil. Reduce heat, cover and simmer until meat is tender, about 1-1/2 hours. (Make-ahead: Let cool for 30 minutes. Transfer to airtight container and refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days. Reheat gently.)
Discard spice bag. Stir in black vinegar and green parts of onions; simmer until onions are wilted, about 5 minutes.
Nutritional facts <b>Per each of 8 servings:</b> about
- Sodium 1264 mg
- Protein 32 g
- Calories 351.0
- Total fat 19 g
- Cholesterol 80 mg
- Saturated fat 8 g
- Total carbohydrate 12 g
- Iron 26.0
- Folate 12.0
- Calcium 6.0
- Vitamin A 97.0
- Vitamin C 27.0