It's another braised meat night. I like to think of this as the Chinese version of boeuf bourguignon, only no bourguignon. Served with rice and wok fried nappa cabbage and tofu, all is good on a dark fall night.
2.5-3 lbs Beef Chuck roast
2" piece of ginger, sliced into 4 pieces
2 garlic cloves, smashed
1 onion, sliced
1 ripe pear, peeled, seeded, sliced
1 Star anise
1 cup apple cider
1.5 cups water
1/2 cup rice wine
1/2 cup dark soy sauce
2 bunch scallions, cleaned and cut in half cross-wise
4-5 carrots, peeled and cut into bite-sized chunks
1 Tbsp white vinegar
Combine apple cider, water, wine and soy.
Cut beef into large, approximately 3" x 3" pieces. In a large dutch oven, heat just enough oil to coat the bottom of the pot. Brown the beef on all sides. Do this in batches so not to crowd the pot. Remove beef to a pan as you go. Once finished, discard all but 1 tbsp of the oil.
Saute the ginger, garlic and onion over medium high heat until onion is just softened.
Add the pear and star anise. Saute for one minute longer.
Deglaze the pot with the cider water mixture. Bring to a simmer.
Add the beef back to the pot.
Cover and simmer for about 1 hour.
Add the scallions and simmer for another 40 minutes.
Add the carrots and vinegar and simmer for another 20 minutes.
The beef was fabulous and tender. I saved the extra sauce for a beef noodle soup base. Yum!