A succulent meat stew from China, K’ou Tse Ngiu Lan (gwaw tz’ new lan) makes a delicious – and different – dinner party main dish. Serve with boiled rice and bean sprouts.2 tablespoons vegetable oil
1 medium-sized onion, thinly sliced
2 garlic cloves, crushed
1-inch piece fresh root ginger, peeled and finely chopped
3 lb. boned leg of beef (shin), cut into
2-inch cubes juice of 1 lemon juice of
4 tablespoons soy sauce
10 fl. oz. dry red wine
1 pint water
1 teaspoon black pepper
1 teaspoon salt
Preheat the oven to cool 300°F (Gas Mark 2, 150°C).
In a large flameproof casserole, heat the oil over moderate heat. When the oil is hot, add the onion, garlic and ginger and stir-fry for 1 minute. Add the beef to the casserole and cook, stirring and turning frequently, for 3 minutes.
Add all of the remaining ingredients to the casserole and bring the liquids to the boil, stirring occasionally.
Remove the casserole from the heat and place it in the oven. Bake for 4 hours, stirring three or four times during the cooking period.
Remove the casserole from the oven and serve at once.