2 pounds boneless beef shin (brisket is fine)
3 to 4 cups cold water
5 TBLE soy sauce
2 TBLE Chinese rice wine or pale dry sherry
2 TBLE sugar
4 slices peeled fresh ginger root about 1″ in diameter and 1/8″ thick
1 whole star anise or 8 sections of star anise
1 TBLE sesame seed oil
Place the beef in a heavy 3 -4 qt saucepan and pour in 3-4 cups cold water, enough to just cover the meat. Bring to a boil over high heat and as the scum begins to rise to the surface of the water, skim it carefully. Then stir in soy, wine, sugar, ginger, and star anise and partially cover the pan. Reduce the heat to keep the liquid at a simmer, for 2 1/2-3 hours, or until it shows no resistance when pierced with the tip of a sharp knife. There should be about 1 cup of cooking liquid left in the pan. If there is more, remove the cover and increase the heat somewhat, and cook until the liquid is reduced. Add the sesame-seed oil and simmer slowly for another 10 minutes.
When the meat is done, transfer it to a carving board and , with a cleaver or sharp knife, cut it into the thinnest possible slices. Arrange them attractively in overlapping layers on a platter. Remove and discard the ginger and star anise, and pour the braising sauce over the beef.
As main course, this recipe will serve 4-6. As part of Chinese meal, it will serve 8-10.
- 1/2 cup lemon juice
- 1/4 cup olive oil
- 1 tsp. salt
- 1 tsp. pepper
- 2 tablespoons Za’atar
- 2 whole chickens, cut up into 1/4s or 8 thighs or equivalent
1 Combine marinade ingredients and pour over the chicken in a large ziploc bag. Swish it around a bit so the pieces are fully saturated. Let the chicken marinate in the fridge for at least 3 hours or longer. (Let it go overnight for maximum flavor.)
2 Lay the chicken on a HOT grill, skin side down, for 15 minutes. Turn over and grill for an additional 10 minutes. Remove to a serving platter and let it rest for 5 minutes before serving.
The spices in this grilled chicken recipe are reminiscent of ras el hanout, a North African spice blend that usually contains over a dozen spices.Servings: 4
- 1-1/2 to 1-3/4 pounds boneless skinless chicken breasts (or chicken tenderloins)
- 1/4 cup extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 3 garlic cloves, minced
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- Place chicken breasts between 2 pieces of wax or parchment paper and, using a meat mallet, pound to an even ½-inch thickness. (Skip this step if substituting chicken tenderloins.)
- Mix all ingredients except chicken together in a small bowl or measuring cup. Place pounded chicken breasts inside a 1 gallon zip-lock bag. Add marinade to the bag, press air out and seal shut. Massage marinade into the breasts until evenly coated. Place the bag in a bowl in the refrigerator (to protect against leakage), and let the chicken marinate for 5-6 hours.
- Clean grill and preheat to high. Place chicken breasts on grill, spooning marinade over top. Grill, covered, for 2-3 minutes per side. Do not overcook.