Wednesday, September 12, 2007

Stewed Beef with carrots

700g braising beef
2-3 carrots
1 piece of dried orange peel, soaked
1 spring onion, chopped
1tbsp grated fresh root ginger
2 star anise
450ml water
3tbsp soy sauce
1/4 tsp salt
1tbsp rice wine or dry sherry

Cut the beef into 2 inch cubes. Place in boiling water and scald for 1 minute, then remove with a slotted spoon and rinse again.
Peel the carrots and cut them into chunks. Drain and rinse the dried orange peel.
Place all of the ingredients, including the seasoning ingredients, in a saucepan with the water, cover and bring to a boil. Reduce the heat and simmer for 1 to 1.5 hours or until the meat is tender. Add more water if necessary while the meat is cooking.

Oh my god, yuck. I’m sorry, but yuck. As it turns out, I really don’t like things that are cooked with dried orange peel. It is just a matter of taste, I’m sure plenty of people would find it good, I am just not one of them. It wasn’t inedible, and I could tell that it was meant to taste that way, but this is the second time I have tried a dish that had dried orange peel and twice I have hated it.

I like marmalade, but I think I will stick to that alone for my orange peel intake.

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