Red cooked beef or venison

August 17, 2024, 05:27:41 PM

Red Cooked Beef or Venison

1.5 kg shin of beef (or venison) with bone in.
3 cups cold water
1½ cups dark soy sauce
¼ cup Chinese wine or dry sherry
6 large slices of fresh ginger
2 whole cloves garlic, peeled
2 whole star anise
2 tablespoons sugar
1 tablespoon sesame oil

Method

Put meat in a saucepan just large enough to hold it. Add all the remaining ingredients, bring to the boil, then turn the heat low so it simmers very gently. Cover & simmer for 3 hours or until meat is very tender. Test by piercing with a skewer, which should penetrate easily. Turn meat once or twice so that every part of it is immersed in the liquid at some time during cooking.
Uncover the pan & cook for a further 15 minutes, spooning sauce over the meat every 5 minutes. Slice & serve hot, or let the meat cool in the sauce, turning it over after an hour. Chill until serving time. We like it warm or cold.
Note: Save the master sauce, as the cooking liquid is now called, & freeze it for future use. A spoonful added to a dish in place of stock will give a rich, delicious flavour. You can also freeze & re-use the master sauce for your next batch.
It is wonderful when used in soup! You don't need much. Freezing the master sauce in silicone freezer cube trays works well.