Chinese Recipe : Clear Simmered Beef

Ingredients:

• 1 to 1.25kg / 2 to 2 ½ lb stewing beef
• 3 slices root ginger
• 2 x 5 ml spoons/ 2 tsp salt
• 1.75 liter / 3 pints water
• 0.5kg / 1lb spinach leaves roughly chopped
• 1 x 15ml spoon / 1 tbsp chopped coriander

Dips:

• 4 x 15ml spoons / 4 tbsps soy sauce
• 1 x 15ml spoons / 1 tbsp shredded root ginger
• 2 x 15ml spoons / 2 tbsps hoisin sauce
• 2 x 15 ml spoons / English mustard
• 1 x 15ml / 1 tbsp chilli oil
• 1 x 5ml spoon / 1 tsp chili sauce

Directions:

1. Cut the beef into 5cm/2 inch cubes, using a Chinese cleaver or a sharp knife. Trim away any excess fat.
2. Place the beef in a flameproof casserole or heavy pan with the ginger, salt and water. Bring to the boil and boil for minutes; skim.
3. Lower the heat, cover and simmer very gently for 2 ½ to 3 hours. Meanwhile, make the dips. Mix 2 x 15 ml spoons / 2 tbsps soy sauce with the ginger in one bowl. Put the hoisin sauce in a second dish, the mustard in a third, and mix the chilli oil, chilli sauce and remaining soy sauce in a fourth dish.
4. Add the spinach to the casserole and simmer gently for a further 1 to 2 minutes. Sprinkle with the coriander (Chinese parsley). Serve in individual soup bowls accompanied by rice. To eat this semi-soup, each diner lifts the meat out of the broth with chopsticks and flavors it with the dips. The broth is spooned into the rice bowls and eaten with the rice.