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Braised Beef

ethnic, main dish, meats

1 each scallion
1 teaspoon sugar
1/2 teaspoon salt
2 single slice minced fresh gingeroot
2 lb beef chuck
3 cup chicken stock
1/4 cup medium dry sherry
1 each clove garlic, minced
1 single dash pepper
2 1/2 tablespoon peanut oil
1/2 cup 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

Yield: 4 servings

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