Title: Braised Beef
Categories: Meat Entree Londontowne
Yield: 4 Servings
| 1 | | Scallion |
| 1 | ts | Sugar |
| 1/2 | ts | Salt |
| 2 | x | Slice minced fresh gingeroot |
| 2 | lb | Beef chuck |
| 3 | c | Chicken stock |
| 1/4 | c | Medium dry sherry |
| 1 | | Clove garlic, minced |
| | | Dash pepper |
| 2 1/2 | tb | Peanut oil |
| 1/2 | c | Imported soy sauce |
Cut green part of scallion into 2" pieces. Combine all ingredients except
meat, oil, & chicken stock in bowl and set aside. Heat oil in heavy skillet
and brown meat quickly on all sides. Add mixture from bowl and cook,
stirring to heat and blend, about 3 minutes. Heat stock in saucepan and add
to beef. Simmer covered 90 mins to 2 hours or until meat is tender. Slice
meat and serve hot or cold. Reserve gravy for master sauce. Strain through
cheesecloth when cool and refrigerate in a covered dish. Mrs. Thomas H.
Morton