Chinese Beef or Pork Stew (Red Cooked Meat)

“Typical Chinese stew. The sauce can be used over and over.”
READY IN:
3hrs 20mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

  • 2 lbs stewing beef or 2 lbs pork shoulder, cube 3/4" - 1"
  • oil (vegetable, peanut, Canola)
  • 1 lb vegetables, cut up (carrots, lo bok, etc)
  • Seasonings
  • 1 medium yellow onion, cut in large chunks - to taste (leek works well too)
  • 1 -4 clove garlic, smashed
  • 1 piece fresh ginger, peeled and smashed
  • 2 star anise (opt for beef)
  • 1 -2 piece chinese dried orange rind (opt for beef)
  • chile, fresh or dried (optional)
  • Sauce
  • 2 -4 teaspoons brown sugar (start with the smaller amount and add more if desired)
  • 23 cup soy sauce (use a combination of light and dark in any proportion)
  • 2 teaspoons dry sherry
  • 2 cups boiling water

Directions

  1. *Staranise comes in the form of an eight point star.
  2. ,each point having an anise seed in it.
  3. Most of them are broken up so use a total of eight points, more or less, to taste.
  4. **Theorange (or tangerine) peel has a slightly bitter taste that I like better with beef but this is personal taste.
  5. It comes in plastic bags and has a long shelf life.
  6. Start by browning the meat in a few T of oil.
  7. Do it in batches so it gets well caramelized.
  8. When the last of the meat is well browned, remove it all to a bowl.
  9. (Add more oil as needed).
  10. Add the onion, garlic, ginger, anise, orange peel and chiles to the wok (or pot); keep cooking, stirring frequently, until the onion starts to brown.
  11. Stir in the meat along with the sauce, bring it to a full boil, stir well and reduce heat to simmer.
  12. Cover the pot and simmer for 1 hour (pork) or 2 hours (beef).
  13. Adjust seasonings, add the vegetables and simmer, covered for another half hour.
  14. Before serving, remove all the pieces of ginger, star anise, orange peel, chile, etc.
  15. Serve with steamed rice or boiled noodles.

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