Beef in Five Spices
Main Dishes • Abkhazian
Description
Beef in Five Spices
Ingredients
- Chicken bones 0 lbs
- Pork Blood 0 lbs
- Ginger 5 oz
- Sherry 5 fl oz
- Beef 30 oz
- Scallions 7 stalks
- Cognac 0 oz
- Soy Sauce 0 fl oz
- Sugar 5 oz
- Salt a pinch
- Chinese Five Spice 0 oz
Step-by-Step Guide
Step 1
Pour boiling water (5 liters) over the chicken and pork bones, add ginger, sherry, and five green onion stalks. Place on the stove and simmer for three hours, occasionally skimming off the foam and fat.
Step 2
Slice the beef (it's best to use cuts from the hindquarters, known in English as rump) into thin strips.
Step 3
Finely chop two stalks of green onion. In a pot, add the chopped onion, meat, pour in the cognac, and two liters of broth made from pork and chicken bones. Bring to a boil and cook for twenty-five minutes.
Step 4
Then add a pinch of salt, soy sauce, five-spice blend, and sugar, and cook for another twenty minutes.
Step 5
Remove the meat, let it cool, and serve either with the broth or with sliced green onions, sesame oil, and lemon juice.
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