Recipe - Goldenox From Dos Chinese Restaurant

1 3/16 kg Shin beef left whole
5 Sprigs coriander
1 Sliced Lebanese type
cucumber. (small sometimes
called 'burpless')
2 teaspoon Cornflour mixed with
3 teaspoon Cold water as thickening

SPICY SOYA STOCK
5 l Hot water
20 Cloves
3 Cinnamon sticks
1 teaspoon Green peppercorns
5 Shallots (green onions)
150 g Fresh ginger root
1 One half teaspoon Ground black pepper
700 g Chinese rock sugar (or raw
sugar)
60 g Salt
500 ml Light soy sauce
200 ml Rice wine or dry sherry

CHINESE NEW YEAR DELIGHTS FROM BRISBANE: Lest you thought my recent account
of Brisbane's high standards of cuisine was an exaggeration have a look at
those two beauties. They were published in today's newspaper..... =46rom
Augustine's, a place that blends East and West comes

Boil up the stock for 15 minutes then add the shin beef and simmer gently
for 1 One half hours. Remove the beef and cut into slices when cool, placing on
a plate to which the cut or sliced up cucumber has already been laid out. Place 200
ml of the stock in a small pan and thicken with the cornflour mix, stirring
constantly as it's brought to the boil. When thickened pour this sauce over
the beef and garnish with coriander leaves. Don't dump that lovely stock,
it will keep for several days ion the fridge or much longer in the freezer.
Posted to FOODWINE Digest 29 Jan 97 by Tom Mc Rae
t.mcrae@MAILBOX.UQ.EDU.AU on Jan 30, 1997.