Stewed Beef

Preparation & cooking time : 1 hour
Serves: 4

A.
6 cloves
½ teaspoon white peppercorns
½ teaspoon black peppercorns
5 cm. cinnamon bark
3 petals star anise
3 tablespoons cooking oil
5 cm. piece ginger, minced
3 cloves garlic, minced
500 g. beef brisket, cubed

B.
800 ml. water
2 tablespoons MAGGI Oyster Sauce
1 tablespoon MAGGI Light Soya Sauce
1 MAGGI Beef Stock Cube
1 teaspoon sugar or to taste

3 medium potatoes, wedge
1 medium carrot, cubed
10 snowpeas or sugar peas
2 teaspoons cornflour mixed with
1 tablespoon water
2 stalks coriander leaves, sliced
1 stalk spring onion, sliced


1 Add potatoes and continue to cook until beef and potatoes are tender and gravy is reduced by two-thirds

2 Lightly crush spices A. Heat oil and stir-fry ginger and garlic until light brown.

3 Add beef and spices. Fry ingredients over low heat for about 10 minutes.

4 Add ingredients B and cook until mixture boils. Reduce heat and simmer for about 45 minutes-1 hour, stirring occasionally.

5 Stir in carrot and snowpeas. Cook for another minute and thicken with cornflour mixture. Serve hot, garnished with coriander leaves and spring onions.

From www.maggi.com.my