Goldenrod (The Patriotic Species)
INGREDIENTS:
1 3/16 kg Shin beef left whole
5 Sprigs coriander
1 Sliced Lebanese type
-cucumber. (small sometimes
-called 'burpless')
2 ts Cornflour mixed with
3 ts Cold water as thickening
1 3/16 kg Shin beef left whole
5 Sprigs coriander
1 Sliced Lebanese type
-cucumber. (small sometimes
-called 'burpless')
2 ts Cornflour mixed with
3 ts Cold water as thickening
----SPICY SOYA STOCK----
5 l Hot water 20 Cloves 3 Cinnamon sticks 1 ts Green peppercorns 5 Shallots (green onions) 150 g Fresh ginger root 1 1/2 ts Ground black pepper 700 g Chinese rock sugar (or raw -sugar) 60 g Salt 500 ml Light soy sauce 200 ml Rice wine or dry sherry
CHINESE NEW YEAR DELIGHTS FROM BRISBANE: Lest you thought my recent account of Brisbane's high standards of cuisine was an exaggeration have a look at those two beauties. They were published in today's newspaper..... =46rom Augustine's, a place that blends East and West comes
Boil up the stock for 15 minutes then add the shin beef and simmer gently for 1 1/2 hours. Remove the beef and cut into slices when cool, placing on a plate to which the sliced cucumber has already been laid out. Place 200 ml of the stock in a small pan and thicken with the cornflour mix, stirring constantly as it's brought to the boil. When thickened pour this sauce over the beef and garnish with coriander leaves. Don't dump that lovely stock, it will keep for several days ion the fridge or much longer in the freezer.
5 l Hot water 20 Cloves 3 Cinnamon sticks 1 ts Green peppercorns 5 Shallots (green onions) 150 g Fresh ginger root 1 1/2 ts Ground black pepper 700 g Chinese rock sugar (or raw -sugar) 60 g Salt 500 ml Light soy sauce 200 ml Rice wine or dry sherry
CHINESE NEW YEAR DELIGHTS FROM BRISBANE: Lest you thought my recent account of Brisbane's high standards of cuisine was an exaggeration have a look at those two beauties. They were published in today's newspaper..... =46rom Augustine's, a place that blends East and West comes
Boil up the stock for 15 minutes then add the shin beef and simmer gently for 1 1/2 hours. Remove the beef and cut into slices when cool, placing on a plate to which the sliced cucumber has already been laid out. Place 200 ml of the stock in a small pan and thicken with the cornflour mix, stirring constantly as it's brought to the boil. When thickened pour this sauce over the beef and garnish with coriander leaves. Don't dump that lovely stock, it will keep for several days ion the fridge or much longer in the freezer.