Yunnan Pot Beef and Turnip Stew

1/3 cup soy sauce
2 tablespoons dry sherry
2 tablespoons sugar
2 1/2 cups water
3 pounds boneless beef chuck, cut into 1 1/2-inch cubes (I prefer to slice
it thin)
2 star anise or 1 teaspoon crushed anise seed and 1 cinnamon stick, 3 inches
long
3 thin slices fresh ginger
2 green onions, cut into 2-inch lengths
1 pound turnips, peeled and cut into 1 1/2-inch cubes

Place it all in the pot except for the turnips. Place the pot over boiling
water for 1 and a half hours. Add the turnips and steam another 45 minutes.
Check the water level in the boiler and add more as needed during cooking.
Cooking doesn't get much easier, healthier or tastier. Serve the whole pot
at the table after skimming the fat and let people help themselves. It's
nice to have a lot of rice and bowls with which to eat the traditional way.

"Paul M. Cook" > wrote in message
...
> Yunnan Pot Beef and Turnip Stew
>
> 1/3 cup soy sauce
> 2 tablespoons dry sherry
> 2 tablespoons sugar
> 2 1/2 cups water
> 3 pounds boneless beef chuck, cut into 1 1/2-inch cubes (I prefer to slice
> it thin)
> 2 star anise or 1 teaspoon crushed anise seed and 1 cinnamon stick, 3
> inches long
> 3 thin slices fresh ginger
> 2 green onions, cut into 2-inch lengths
> 1 pound turnips, peeled and cut into 1 1/2-inch cubes
>
> Place it all in the pot except for the turnips. Place the pot over
> boiling water for 1 and a half hours. Add the turnips and steam another 45
> minutes. Check the water level in the boiler and add more as needed during
> cooking. Cooking doesn't get much easier, healthier or tastier. Serve the
> whole pot at the table after skimming the fat and let people help
> themselves. It's nice to have a lot of rice and bowls with which to eat
> the traditional way.

Sory Paul, I'm being a little dense. Are we talking about a steamer or a
double boiler for this dish.

Thanks,
Jon

"Zeppo" > wrote in message
...
>
> "Paul M. Cook" > wrote in message
> ...
>> Yunnan Pot Beef and Turnip Stew
>>
>> 1/3 cup soy sauce
>> 2 tablespoons dry sherry
>> 2 tablespoons sugar
>> 2 1/2 cups water
>> 3 pounds boneless beef chuck, cut into 1 1/2-inch cubes (I prefer to
>> slice it thin)
>> 2 star anise or 1 teaspoon crushed anise seed and 1 cinnamon stick, 3
>> inches long
>> 3 thin slices fresh ginger
>> 2 green onions, cut into 2-inch lengths
>> 1 pound turnips, peeled and cut into 1 1/2-inch cubes
>>
>> Place it all in the pot except for the turnips. Place the pot over
>> boiling water for 1 and a half hours. Add the turnips and steam another
>> 45 minutes. Check the water level in the boiler and add more as needed
>> during cooking. Cooking doesn't get much easier, healthier or tastier.
>> Serve the whole pot at the table after skimming the fat and let people
>> help themselves. It's nice to have a lot of rice and bowls with which to
>> eat the traditional way.
>
> Sory Paul, I'm being a little dense. Are we talking about a steamer or a
> double boiler for this dish.


The answer is yes. You'll need one of these babies:

http://www.littleepottery.com/Yunnan.html

I'm having one made. She's going to do up a tagine for me as well.

Paul