Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Whole cinnamon, anise, cloves, and peppercorns subtly flavor this slow-cooked stew of beef and dried Chinese black mushrooms. Use brisket, chuck, or blade steak for this melt-in-the-mouth dish. Remove the hard steams from the mushrooms and use the caps.
Ingredients[]
- 2 cups boiling water
- 1 cup dried black mushrooms
- Cooking spray
- 1 (1 1/2-pound) beef brisket, trimmed and cubed
- 1 1/2 cups chopped green onions, divided
- 1 teaspoon grated peeled fresh ginger
- 4 garlic cloves, minced
- 1 1/4 cups water
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons sake
- 2 tablespoons brown sugar
- 1/2 teaspoon mixed peppercorns
- 3 star anise
- 3 whole cloves
- 2 dried chiles
- 1 (14 1/4-ounce) can low-salt beef broth
- 1 (3-inch) cinnamon stick
- 1 teaspoon dark sesame oil
- 2 1/2 cup hot cooked basmati rice
Directions[]
- Combine boiling water and dried mushrooms.
- Cover and let stand 30 minutes.
- Remove mushrooms with a slotted spoon.
- Chop mushrooms; set aside.
- Strain soaking liquid through a cheesecloth- or paper towel-lined sieve into a bowl.
- Discard solids; reserve 1 cup soaking liquid.
- Heat a large Dutch oven coated with cooking spray over medium-high heat.
- Add beef; cook 8 minutes on all sides or until browned.
- Add 3/4 cup onion, ginger, and garlic; cook 1 minute, stirring frequently.
- Stir in reserved soaking liquid, 1 1/4 cups water, and next 9 ingredients; bring to a boil.
- Cover, reduce heat, and simmer 1 hour.
- Stir in mushrooms.
- Cover and simmer 40 minutes or until beef is tender.
- Remove beef mixture with a slotted spoon.
- Discard star anise, cloves, dried chiles, and cinnamon stick.
- Bring liquid to a boil; cook 3 minutes or until reduced to 1 cup.
- Stir in 3/4 cup onion and oil.
- Serve beef mixture over rice with sauce.
Yield: 5 servings (serving size: 2/3 cup beef mixture, about 3 tablespoons sauce, and 1/2 cup rice)