Usually I love to braised beef and I think it will be a good idea. Braised food definitely goes well with either rice or noodle.
Since I am too lazy to watch of the stove, I just dump everything inside the slow cooker and let it do the cooking. My trusty slow cooker that I love to bits since my married days.
Findings: The hardest part is to trim off all the fats and tendon but the reward is a tender meat. What you need:4 spring onions 1 piece dried orange skin 橙皮6 cloves garlic, crushed30g fresh ginger, skinned and sliced thickly375ml chinese rice wine120ml light soy sauce (less salt version)200g brown sugar½ tsp sesame oil4 pcs star anise1 cinnamon sticks1 kg beef cheeks
Method:
Soak the dried orange skin and scrap off the pits part.
Trim onions, cut into 6cm (2½-inch) lengths.
In a hot wok with little oil, sautee onion, rind, garlic, ginger, wine, sauce, sugar, oil, star anise and cinnamon until fragrant.Add these together with 2.5-litre of water in a slow cooker.
Add in the brown sugar and stir until the sugar dissolves.Add beef, turn to coat in mixture. Cook, covered, on low, for 8 hours.
Serve beef with a little cooking liquid. (I thicken up the sauce a little with cornstarch).
Enjoy.
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