Treasure Chest

Braised Beef Shank and Tendon 滷牛腱牛筋 (半筋半肉) Ingredients: Beef Shank 滷牛腱 1 piece/條 Beef Tendon 牛筋 1 piece/條 Oil 1 Tsp Ginger slices 10 slices Green Onion 4 springs Star Anise 八角 2 pieces/個 Cinnamon Sticks 肉桂條 2 sticks/條 Rock Sugar 1 medium size Hot Water 1/4 cup Soy Sauce 100cc Salt 1 tsp ShaoXing Cooking Wine 100cc Method: Cut ginger into thick slices and cut green onion into 3" sections and set aside. In a mid-size heavy bottom pot (i.e fits and allow beef shank to submerge), add 1 Tsp of oil over medium heat. Add ginger slices into the pot to stir fried until fragrant. Add green onion in to stir fried. Add star anise and cinnamon sticks in to stir fried. Add rock sugar in to stir fried until dissolved. Add 1/4 cup of hot water into pot. Add 1/2 cup of soy sauce, 1 tsp of salt, 100 cc of ShaoXing cooking wine and stir slightly to incorporate.  The braise liquid should look like a regular brew tea color. Put beef shank and ten

Beef Marinate for 1/2 lb: Soy Sauce 1 Tsp Cooking Wine 1 Tsp White Pepper 1 dash Baking Soda 1/4 tsp Mix well before adding the following Corn Starch 1 tsp and Water 1 tsp Mix well before adding the following Egg White 1 Set aside for 20 minutes before cooking Note: Beef Skirt Steak is great for stir-fried 炒

Stir Fried Beef and Tomatoes Ingredients: Beef Skirt Steak 3/4lb Tomatoes 2 Yellow Onion 1 small Green Onion 1 spring Cooking Oil 3-4 Tsp Beef Marinate: Soy Sauce 1 Tsp Cooking Wine 1 Tsp White Pepper 1 dash Baking Soda 1/4 tsp Mix well before adding the following Corn Starch 1 tsp and Water 1 tsp Mix well before adding the following Egg White 1 Seasoning: Soy Sauce 1 Tsp Dark Soy Sauce 2 Tsp Oyster Sauce 1 Tsp Cooking Wine 1 Tsp Sugar 1 Tsp White Pepper 1 dash Sesame Oil 1/2 tsp Methods: Cut onion and tomatoes (skin off is optional) into bite-size, clean and diced green onion Cut beef into bite-size across the grain Add and mix all seasoning for beef and set aside for 20 minutes Mix seasoning for stir fired use Add 3 Tsp of oil into a frying pan over medium-high heat Add beef into seared both sides for approximately 1 minute and remove from pan and set aside Add onion in the pan to stir-fried for 1 minutes and add tomatoes into

Braised Beef Tendon 蔥燒牛筋 Cooking Time:  ~2 1/2hours Ingredients: Tendon 牛筋 2包/packs Large Green Onion 大蔥 5束/branches (白色部分/white part only) Green Onion diced 蔥 4束/branches Ginger slices 薑 5片/slices Garlic diced 蒜 5瓣/cloves Oil 1tsp Water 1cup Seasonings: Salt 1tsp Sugar 1tsp Chicken Powder 1 1/2Tsp Cooking Wine 1Tsp Oyster Sauce 2Tsp Dark Soy Sauce 2Tsp Rock Sugar 冰糖 1-2 medium size Methods: 1.  Boil a pot of water to blanch the tendon in low heat 2.  Roughly clean the tendon with salt and water 3.  Cut the tendon in large bite size (as it will shrink a little after cooking) 4.  Put the tendon pieces into the pot of water and let it boil on medium high heat 5.  When white form surfaces to the top, remove the pot from heat to the sink and add in the hot tap water to let white form overflow away 6.  Repeat this process for about three times or 12 minutes 7.  Turn off heat and remove pot to sink and dump all tendon pieces into a

Prime Rib Ingredients: Minimum 8lbs Bone in Prime Rib (for this method) Salt & Pepper 2 branches Rosemary 1 Onion cut into four thick ring (used as baking rack) 1 tsp Corn Starch 1/2 to 1 cup Beef Stock Tools: Cooking Twine Baking Pan Meat Thermometer General Cooking Methods: 5 minutes per pound in the oven at 500F. For example:  8lbs x 5 minutes = 40 minutes in the oven at 500F 125F for medium rare/pink juicy inside Steps: Take the prime rib out from the refrigerator 4-hours before cooking to let it reach room temperature.  Use meat thermometer to check temperature. Place the baking rack in the center of the oven and preheat the oven to 500F or boil setting. No need to trim fat from the prime rib.  The fat keeps the meat moist when baking. Separate the rack is optional.  If separate, the rack will be use as a baking rack and can be transform into another rib dish. Start from non-bone side to apply salt and pepper generously on the prime rib. Seasonin

Left Over Prime Rib Pies 3 Nine-inch single crust pie and pie top                                      3 tablespoons oil                                       1/2 cup chopped onion 1 potato, diced 1/3 cup or 3 Tsp all-purpose flour 1/2 teaspoon dried oregano 1/2 teaspoon garlic                                       1/4 teaspoon black pepper 1 1/4 cups beef broth 1 carrot chopped 1 cup frozen green peas   2 cups cubed cooked or leftover prime rib/beef    Defrost the pie crust 3 hours in advance Preheat the oven to 425 degrees F On a lightly floured surface, roll the pie crust out into a 12-inch circle. Set aside. Melt oil in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown. Sprinkle the flour over the mixture, and stir to blend. Season with oregano, black pepper, and garlic. Add beef broth, and peas, carrot, and beef. Bring to a boil. Transfer the mixture to the crust pie and pl

Osso Buco 牛骨髓 Osso Buco Total Time: 2 hr 15 min Prep: 15 min Cook: 2 hr Yield:6 servings Level:Easy Ingredients 1 sprig fresh rosemary 1 sprig fresh thyme 1 dry bay leaf 2 whole cloves Cheesecloth Kitchen twine, for bouquet garni and tying the veal shanks 3 whole veal shanks (about 1 pound per shank), trimmed Sea salt and freshly ground black pepper All purpose flour, for dredging 1/2 cup vegetable oil 1 small onion, diced into 1/2-inch cubes 1 small carrot, diced into 1/2-inch cubes 1 stalk celery, diced into 1/2 inch cubes 1 tablespoon tomato paste 1 cup dry white wine 3 cups chicken stock (Note:  Using LC, use less liquid) 3 tablespoons fresh flat-leaf Italian parsley, chopped (for garnish only) 1 tablespoon lemon zest (for garnish only) Directions Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni. For the veal shanks, pat dry with paper towels to remove any

Braised Oxtails in Red Wine This is a dish made to impress and taste good with wow factor.  It is so easy to make.  Key to success is the time in the oven for about 2.5-3 hours. Ingredients: 1 Oxtail Herbs:  Rosemary and Thymes and Bay leave Salt and Pepper 1 cup Dry Red Wine (i.e. Syrah) 1 Tsp Balsamic Vinegar Vegetables: 1 medium size Carrots dice, 1 Onion diced, 1-2 stalk of Celery dice (keep the leave) Regular Flour (light coat on both side of oxtail pieces) or Fine Flour 1 Tsp Tomato paste or 1 can of diced Tomato with juice 1/2 teaspoon Chicken Broth Mix powder 1 can/14.5oz Chicken/Beef Broth 2-3 cloves of Garlic (lightly press to break) Instructions: 1. Preheat over to 450F or 500F if available (Note: DO not use broiler setting); clean and prepare vegetables 2. Seasoned oxtail with salt generously and pepper all over and dust on a light layer of flour (optional) 3. Seared the oxtail for color with a medium-low heat pan with LC 4. Remove golden

蘿蔔牛腩   材料： 牛腩 2 磅 蘿蔔 1.5 磅 薑 4 片 蒜茸 1 湯匙 水 適量 醃料： 老抽 2 湯匙 麻油 1 湯匙 紹酒 / 米酒 / 玫瑰露 3 湯匙 調味料： 柱侯醬 6 湯匙 八角 8 粒 冰糖 2 粒 (大小如母指般) 水 1 杯 Note: Put the seasoning directly into the pan to save a clean bowl. 做法： 牛腩 原塊 放入滾水中 (如牛腩太大塊，可切開兩塊)，煮約 2 分鐘，撈起加入醃料抹勻醃片刻 蘿蔔去皮洗淨，切件備用 熱鍋落油，放入薑片及蒜茸炒香，加入調味料煮勻至冰糖溶化 加入牛腩連醃汁拌勻，再加入水至剛蓋過牛腩煮滾，轉慢火燜 2-3 小時 Pressure Cooker: 1.5 to 2 hours 燜好牛腩撈起待稍涼，切件回鍋，加入蘿蔔同煮至滾，上碟即成 小幫手 ： 如牛腩切小件後才燜，會縮小及走失肉汁，所以盡量原塊燜煮 用冰糖煮可使牛腩肉質變得鬆軟 11-22-09 B- Rating Not enough flavor

苦瓜牛肉   材料： 苦瓜1根， 牛肉二两， 盐少许， 酱油少许， 生粉少许， 清水半碗， 油 some balck beans。 步骤： 1.苦瓜切片，用少许盐拌匀，待用； 2.牛肉切薄片，用生粉、酱油腌制3－5分钟，待用； 3.放油微炒牛肉片，至8成熟，肉片变色起锅 ；（油要多至生粉不粘锅） 4.放油到干净的锅中，油热后，放入苦瓜片翻炒； 5.苦瓜片变色后加入牛肉，翻炒匀； 6.放入半碗清水煮，水基本干后起锅。