FIVE-SPICE BEEF

Serves 10–12 as a starter, or 4–6 as a main course.

Preparation & cooking time: 55–60 mins & cooling time.

The liquid in which the beef has been cooked should be reserved for cooking other meat or poultry, and is known as Lu Zhi ‘Master Gravy’.

750g (1½lb) shin of beef

2–3 spring onions, each tied into a knot

3–4 pieces of ginger root, unpeeled

3–4 tablespoons Chinese spirit or brandy

about 1.5 litres (2½ pints) basic stock

1 teaspoon salt

4 tablespoons light soy sauce

3 tablespoons dark soy sauce

1 tablespoon five-spice powder

125g (4oz) rock candy or crystal sugar

To garnish:

1 tablespoon finely chopped spring onions

1 teaspoon sesame oil

Cut the beef into 2–3 long strips, place them with the spring onions, ginger, brandy and stock in a pot, bring to the boil and skim off the scum; simmer gently under cover for 20–25 minutes.

Add the salt, soy sauces, spice and sugar, return to the boil, then simmer, covered, for 25–30 minutes longer.

Remove the beef to cool. Just before serving, slice it thinly across the grain, arrange neatly on a plate, and garnish with finely chopped spring onions and sesame oil. Filter the ‘gravy’ and refrigerate when cold. It can beused again and again. The more you use it, the better it is.

hancheng

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