Stewed Beef

Ingredients

• beef
• 3 parts rice wine (huangjiu)
• 2 parts water
• autumn-pressed soy sauce (秋油)

Instructions

1. Before purchasing, arrange payment with the butcher and have them trim the beef to the leg-tendon and meat junction (腿筋夾肉處) — this cut should be neither lean nor fatty, striking a careful balance.
2. Once home, remove the skin and membrane. Combine the beef with three parts rice wine and two parts water, then slow-simmer until completely tender and falling apart (極爛).
3. Finally, add autumn-pressed soy sauce (秋油) and reduce the braising liquid until it clings to the meat.
4. This is a solitary noble flavor—do not accompany it with other ingredients or garnishes.