Beef Briskets Casserole

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::Beef Briskets Casserole

*20 oz. beef briskets
*23 oz. wax gourd
*8 dried black mushrooms
*6 red dates
*0.75 dried tangerine peel
*2 t. mashed shallot
*5 shallots
*3 oz. ginger
*2 sprigs welsh onion
*some rock sugar
Seasonings:
*1 T. brown spiced sauce
*1 t. fermented bean paste
*0.5 cake fermented red bean
curd
Cornstarch Solution:
*1 t. potato starch
*3 T. water

Method:

1. Peel and section the wax gourd; stalk and macerate the black mushrooms, cut up into shreds; mix well with potato starch and oil, macerate the tangerine peel, scrape off the pith; core the red dates; pound the shallots; peel and slice the ginger. 2. Quick-boil the beef briskets in water, wash clean and cut up into serving pieces, quick- boil in water again with ginger and welsh onion for 10 minutes, strain water off. 3. Heating 2 T.s of oil, saute the shallots, add the seasonings and stir-fry gently. Add the beef briskets, tangerine peel, ginger and rock sugar. Pour in water just to cover (about 3 cups); simmer over low heat for 20 minutes. Turn off the fire and let simmer for another 10 minutes; supply with moisture. Repeat the whole procedure three times til the juice is condensed. 4. Heating 1 T. of oil, saute the mashed shallot, add the wax gourd, red dates and 0.5 cup of retained juice. Simmer over low heat for 20 minutes. Add the beef briskets in and bring to a boil to serve.

Total time:

90m

Cooking technique:

simmering

Cuisine:

Sichuan

Food menu:

beef

Cholesterol:

35mg

Carbohydrates:

18g