Red Cooked Beef
Rec.food.cooking/Keri L. Hughes Cathey/2000
Servings: 6

2 lbs. chuck steak, boneless
2 tbsp. peanut oil
2 scallions cut to 2 inch length
4 slices ginger root
2 pieces Star Anise (available Chinese grocery)
2 tsp. sugar
1/2 tsp. salt
3 tbsp. soy sauce
2 tbsp. dry sherry
1 cup water
2 dried red chilies, optional

Cut beef into 1 inch cubes and sear on all sides in hot oil in a heavy pot. Add all ingredients and bring to a boil. Cook covered on low heat about 2 hours or until meat is tender. This should reduce liquid to approximately 1/2 cup. If more than 1/2 cup liquid remains, uncover and increase temperature to boil liquid away to approximately 1/2 cups.