Chinese dried mushrooms soaked in hot water for 10-15 mins
3 tbsp
soy sauce
2 tbsp
dry sherry
2 tbsp
soft brown sugar
1 tbsp
tomato puree
2.5cm
fresh ginger root
2
garlic cloves crushed
1/2 tsp
five spice powder
1/4 litre
brown stock
1 tbsp
safflower oil
300g 10oz
carrots thinly sliced diagonally
Recipe Instructions
Drain the mushrooms and gently squeeze out excess moisture. Trim and slice them. Place them in a bowl
with the soy sauce, sherry, brown sugar, tomato paste, ginger, garlic, five-spice powder and stock. Stir well and set aside.
Heat the oil in a heavy fireproof casserole over high heat. Add one third of the beef pieces and brown them on all sides, turning them constantly - about 5 minutes. With a slotted spoon, drain the meat, then transfer it to a plate lined with paper towels. Repeat with the remaining two batches of beef, draining each batch on fresh towels. Return all the beef to the casserole, add the mushrooms and liquid mixture and bring slowly to the boil. Reduce the heat, cover and simmer very gently for 1 ½ hours, turning the meat over frequently during this time and basting with the cooking liquid.
Add the carrots and continue cooking for a further 30 minutes or until the beef is tender; the carrots should be cooked but still firm. Serve hot.
