2 lb beef bottom round, fat trimmed
1 oil
4 oz soy sauce
6 oz dry sherry
4 garlic cloves
2 ginger slices
3 scallions, in 1 lengths
1 cinnamon stick
1 star anise star
4 basil sprigs
1 tbsp sugar
1 water to cover
2 tbsp gelatin
4 oz cold water
1 sesame oil
Directions
Wash meat and pat dry. Brown quickly on all sides in a little oil.
Combine next 9 ingredients in a large kettle. Bring to a boil. Add
meat and water to cover. Lower heat and let simmer at lowest heat for
2 hrs. Off heat, let steep for 1 hr. Remove beef, chill, and slice
thin.
Strain and defat liquid. Soften gelatin in water; add to liquid in a
fresh pot. Bring to a boil and reduce to 2 - 2 1/2 c. Let cool.
Arrange beef in a serving bowl or dish or mold that has been oiled
with a dash of sesame oil. Pour cooled liquid over. Chill in fridge.
To serve: unmold on a bed of greens.
From: Michael Loo
Servings: 8 servings
Aromatic Beef (Cold) Recipe brought to you by Recipe Ideas
Categories: Beef; Meat
The History of Recipes
Experts have traced the existence of recipes far back into antiquity, in truth as far back into history as the ancient Egyptians, and possibly even further than that. Having said that, generally, these ancient records were just very basic pictorial recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to historians is a series of clay tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. As our culinary historical trip moves to more modern times there were a couple of interesting cookery books which date from the 1300s : one book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, they are not about the spicy food that is served today, but instead accounts of the types of food served to the rich and wealthy people of that period. Over the next few centuries, the upper-class families of the West tried to serve the most exotic meals, and because of this cooks and their collection of recipes were much in demand. Notwithstanding that, it was during the nineteenth century the formal cooking and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, testing, and writing down recipes common in their social group. By the arrival of the twentieth century, cookery publications were increasing in popularity mostly due to higher levels of literacy, more free time and having more money. |
We hope you enjoy this Aromatic Beef (Cold) recipe.
