CHEF JEFF — ONE BYTE AT A TIME: Spiced Beef with Soy Sauce

A 1962 cookbook by Joyce Chen yielded this tasty recipe.

Spiced Beef with Soy Sauce

1 3- to 4-pound boneless beef chuck roast

1 tablespoon dry sherry

1/3 cup soy sauce

2 slices peeled fresh ginger

1 or 2 star anise

2 tablespoons granulated sugar

Put ingredients in a heavy pot. Add 1 cup of water. Bring to a boil, then reduce heat and simmer slowly, covered, for 3 hours or until tender. Turn occasionally for even flavor and to prevent sticking to the bottom of the pot. Check the liquid level every hour, and add ¼ cup to ½ cup water if necessary.

Serve hot or refrigerate until cold. Serve in slices.

Yield: Serves 8.

Approximate nutritional analysis per serving: 475 calories, 29 grams fat (12 grams saturated), 120 milligrams cholesterol, 45 grams protein, 5 grams carbohydrates, 4 grams sugar, no fiber, 960 milligrams sodium, 25 milligrams calcium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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