Stew Beef

(pic: crostiniandchianti)

Ingredients :

half kg beef shank
10 cups water
1 cm section cinnamon, broken into small pieces
half inch section of galangal
3 coriander roots
2 tbsp light soy sauce
1 tbsp sweetened dark soy sauce
2 tsp salt
1 bay leaf
200 gr green leaf lettuce/Chinese water spinach/bean sprouts
1 tbsp coarsely chopped coriander
2 Chinese celery heads, trim the roots, and coarsely chopped
2 tbsp fried garlic
2 tsp pepper



How To Make :

1. Wash meat, cut into 1-inch cubes, place in pot.

2. Add water, cinnamon, galangal, coriander roots, light soy sauce, sweetened dark soy sauce, salt and bay leaf.

3. Heat to a boil, then cover, reduce heat, and simmer until the meat is tender. (If using an ordinary pot, this will take 3-4 hours. With a pressure cooker, use only 2 cups of water and cook for 25 minutes, then remove from heat, allow to cool, open lid, and add 3 cups of boiled water.) Season to taste and bring to a boil once again.

4. Blanch water spinach, cut into 1-inch pieces, and place in the bottom of a serving bowl. Place stewed beef on the vegetable, sprinkle with chopped coriander and Chinese celery, fried garlic and pepper, and serve with rice or noodles and pickled chili pepper (made by boiling 1 chili and 5 cloves of garlic until soft, then pounding and mixing with quarter cup vinegar.)

(Source : Sisamon Kongpan)