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Name: Braised Beef
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 Scallion; 2 x Slice minced fresh gingeroot; 1/2 c Imported soy sauce; 1 ts Sugar; 2 lb Beef chuck; 2 1/2 tb Peanut oil; 3 c Chicken Stock; Dash pepper; 1 Garlic minced; 1/2 ts Salt; 1/4 c Medium dry sherry

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INGREDIENTS

1 Scallion
2 x Slice minced fresh gingeroot
1/2 c Imported soy sauce
1 ts Sugar
2 lb Beef chuck
2 1/2 tb Peanut oil
3 c Chicken Stock
Dash pepper
1 Garlic ; minced
1/2 ts Salt
1/4 c Medium dry sherry

INSTRUCTIONS

Cut green part of scallion into 2" pieces. Combine all ingredients except meat, oil, & chicken stock in bowl and set aside. Heat oil in heavy skillet and brown meat quickly on all sides. Add mixture from bowl and cook, stirring to heat and blend, about 3 minutes. Heat stock in saucepan and add to beef. Simmer covered 90 mins to 2 hours or until meat is tender. Slice meat and serve hot or cold. Reserve gravy for master sauce. Strain through cheesecloth when cool and refrigerate in a covered dish. Mrs. Thomas H. Morton From a book of recipes compiled by members and friends of the LONDONTOWN PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in restoration and maintenance of the 17th century inn (hint, hint). File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip

NOTES

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Braised Beef

1 Scallion
2 x Slice minced fresh gingeroot
1/2 c Imported soy sauce
1 ts Sugar
2 lb Beef chuck
2 1/2 tb Peanut oil
3 c Chicken Stock
 Dash pepper
1 Garlic minced
1/2 ts Salt
1/4 c Medium dry sherry

Cut green part of scallion into 2" pieces. Combine all ingredients except  meat, oil, & chicken stock in bowl and set aside. Heat oil in heavy  skillet and brown meat quickly on all sides. Add mixture from bowl and  cook, stirring to heat and blend, about 3 minutes. Heat stock in saucepan  and add to beef. Simmer covered 90 mins to 2 hours or until meat is  tender. Slice meat and serve hot or cold.    Reserve gravy for master sauce. Strain through cheesecloth when cool and  refrigerate in a covered dish.    Mrs. Thomas H. Morton    From a book of recipes compiled by members and friends of the LONDONTOWN  PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in  restoration and maintenance of the 17th century inn (hint, hint).    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip

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Nutrition

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Serving Size: 1 Serving (646g)
Recipe Makes: 4 Servings

Calories: 798
Calories from Fat: 482 (60%)

Amt Per Serving		% DV

	Total Fat 53.6g	71 %
	Saturated Fat 19g	95 %
	Monounsaturated Fat 23.5g
	Polyunsanturated Fat 5g
Cholesterol 160.5mg		49 %
Sodium 2311.3mg		80 %
Potassium 1131mg		30 %
Total Carbohydrate 19.3g		6 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 18.8g
Protein 55.9g		80 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 798

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