Tender Stewed Beef, Hangzhou Style

10 1/2 oz (300 g) beef shank
1/3 oz (10 g) ground cassia bark
3 1/2 tbsp sugar
2 tsp fresh ginger, sliced
5 tsp soy sauce
2 tsp scallions, chopped
5 tsp rice wine
3 tbsp sesame oil

1. Remove sinews and tendons from the beef. Blanch for two minutes in boiling water to cover. Remove, drain and rinse under cold water. Cut into chunks.

2. Place a bamboo mat in a casserole. Spread the beef chunks on the mat. Mix together the sugar, soy sauce, rice wine, cassia bark, ginger, scallions, and all but 1 tsp of the sesame oil an pour over the beef. Add water to cover and bring to a boil over high heat. Cover, turn the heat to low and stew for six hours, checking the water level from time to time and adding more warm water if needed. When the beef is fork-tender, place it in a serving dish, Boil the sauce over high heat until thickened. Pour over the beef, sprinkle with remaining sesame oil and serve.

                                 红煨牛肉（杭州风味）

1、300克牛腿肉
2、10克碎桂皮
3、半勺糖
4、两勺碎姜片
5、5勺酱油
6、两勺葱花
7、两勺米酒
8、3勺芝麻油

剔除牛肉上的牛筋，然后放入沸水中浸泡两分钟，再拿出来，沥干，并用冷水冲洗干净，最后切成块。

在砂锅里放一个竹制的垫子，把牛肉块平铺在垫子上。再把糖，酱油，米酒，桂皮，姜，葱花，混合成调味料，加一勺香油，然后一起泼在牛肉上面。加足量的水，然后用大火一直煮沸。盖上盖子，小火继续炖六个小时，并不断检查锅里是否有水。如果有需要，可以继续往里面加热水。当牛肉可以用叉子叉起的时候，就可以盛到盘子里。继续把汤用大火煮稠，然后泼在牛肉上面。再洒一些香油，然后就可以上菜了。