Hung Shao Ngiu Jou

An economical Chinese dish, Hung Shao Ngiu Jou (hoong shaow new roh) is very easy to make as it is left to cook slowly in a low oven. Star anise may be obtained from Oriental provision stores.3 fl. oz. vegetable oil 3 ½ to 4 lb. leg or shin of beef, cut into l2–inch cubes 3 pieces star anise 5 fl. oz. water 2 beef stock cube, crumbled 7 tablespoons soy sauce 2 slices fresh root ginger, peeled and finely chopped 2 teaspoons sugar 5 fl. oz. red wine

Preheat the oven to cool 300 °F (Gas Mark 2, 150°C).

In a large flameproof casserole, heat the oil over moderately high heat. When the oil is hot, add the beef cubes. Fry them, turning frequently, for 4 to 5 minutes, or until they are browned on all sides.

Remove the casserole from the heat and pour off all the excess oil. Add the anise, water, stock cube and 4 tablespoons of the soy sauce.

Return the casserole to the heat and bring the mixture to the boil, stirring constantly. Transfer the casserole to the oven and roast for 1 hour, turning the meat once.

Remove the casserole from the oven and stir in the ginger, sugar, wine and the remaining soy sauce. Return the casserole to the oven and roast for a further 2 hours, turning the meat every 30 minutes.

Remove the casserole from the oven and serve at once, in the casserole.

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