2 lbs. beef
9 oz. carrots
9 oz. turnip
1/2 teaspoon gourmet powder
1 heaping teaspoon salt
2 tablespoons cooking wine
1 tablespoon scallion in lengths
1 tablespoon ginger root, sliced
a pinch of pepper
20 grains Chinese peppercorn (optional)
1) Cut beef in 1-inch cubes.
Pare carrots and turnip. Cut them first in strips 3/4 inches square. Then, holding the knife at an angle, cut the strips into diamonds of about 3/4 inches long.
2) Put beef in saucepot, add cold water (2 parts to 1 part of beef). Bring to a boil and skim the stock. When this has been boiling for a while and no more scum is formed, drain beef and wash it clean with warm water. Filter beef stock into another container and pour off dregs from the pot.
3) Return beef and stock to pot. Add scallion, ginger, salt, cooking wine, pepper and peppercorn. Bring to a boil on high flame and then stew on low fire for 3 hours.
4) When the beef has been stewed for 2.1/2 hours, parboil carrot and turnip and add them in the beef pot. Simmer until well done.
Add gourmet powder just before serving.
(1) This is a dish with soup and tastes delicious and non-greasy.
(2) A few haws (the berries of Chinese hawthorn) added in the stock before stewing will remove the unpleasant odour, if any, of boiled beef.
(3) The same recipe may be followed with mutton instead of beef.