Thin, cold slices of beef in a flavorful soy sauce make a popular starter at Chinese banquets. The dish is usually served alongside other chilled meats, like Soy-Poached Chicken (page 274) and Barbecued Pork (page 373). You can also use it as a sandwich stuffing or snack on it at any time. For information on Szechwan peppercorns, see page 369.
Recipe information
Yield
makes 8 servings as a starter or in sandwiches
Ingredients
Preparation
Step 1
Put all of the ingredients except the cilantro in a large saucepan with a lid; add just enough water to cover the beef, about 1 1/2 cups. Bring the mixture to a boil, lower the heat, cover, and simmer for about 4 hours, adding more water if necessary. The meat is done when very, very tender.
Step 2
Use a slotted spoon to remove the beef from the braising liquid (reserve the liquid), and let it cool to room temperature; cover and refrigerate until cold. Strain the reserved liquid and refrigerate.
Step 3
To serve, use a sharp knife to cut the beef into 1/4-inch slices across the grain. Garnish with the cilantro and serve with the braising liquid as a dipping sauce.
