Braised Anise Beef I Recipes

ANISE BEEF

Steps:

• Trim as much fat as possible from the beef.
• If using a nonstick pan, no oil is necessary. Otherwise, heat oil in skillet. Add beef to hot pan and brown on all sides.
• Reduce heat to low and add soy sauce, 3 tablespoons water, sherry, star anise and five-spice powder. Cover and gently simmer meat until it is tender, about two hours, cooking for one hour on one side, and turning to cook after the first hour on the second side. Depending on the amount of fat, it will take 1 1/2 to 2 1/2 hours to cook.
• When meat is tender, remove from pan and cool. Add the remaining 1 cup water to the pan, and heat the juices to serve over meat.
• Serve meat at room temperature or chilled.

BRAISED ANISE BEEF I

Steps:

• 1. Leave beef whole. Crush garlic. 2. Heat oil in a heavy pan. Brown beef quickly on all sides. 3. Add garlic, soy sauce, water, salt, sherry, pepper and star anise, and heat. Simmer, covered, 1 hour. (Use an asbestos pad so meat won't burn.) 4. Turn meat. Add sugar and simmer slowly 1 hour more. Serve hot or cold. NOTE: If the meat gets too dry during cooking, add 1 tablespoon water mixed with 1 tablespoon soy sauce. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

CHINESE-STYLE BRAISED BEEF ONE-POT

Steps:

• Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Tip onto a plate. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly.
• Add the five-spice and star anise (if using) to the pan, tip in the gingery mix, then fry for 1 min until the spices are fragrant. Add the sugar, then the beef and stir until combined. Keep the heat high, then splash in the wine or sherry, scraping up any meaty bits. Heat oven to 150C/fan 130C/gas 2.
• Pour in the soy and stock (it won't cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through. The meat should be very soft, and any sinewy bits should have melted away. Season with more soy. This can now be chilled and frozen for up to 1 month.
• Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.

BEEF SHANKS BRAISED IN SOY SAUCE WITH CINNAMON AND STAR ANISE

Steps:

• In a 9-quart kettle combine water, soy sauce, Scotch, sugar, gingerroot, scallions, cinnamon, zest, and star anise and simmer mixture 10 minutes. Add beef shanks and cook, partially covered with lid 1/2 inch ajar, at a bare simmer 2 hours, or until meat is very tender.
• About 15 minutes before meat is done, in a large bowl soak noodles in warm water to cover 5 minutes and bring a large saucepan of salted water to a boil. Drain noodles in a colander and boil them 5 minutes. In colander drain noodles and rinse under cold water. Drain noodles well and transfer to large bowl.
• Transfer meat with a slotted spoon to cutting board. With slotted spoon remove gingerroot, scallions, cinnamon sticks, zest, and star anise from broth and discard. Add carrots and turnips to broth and simmer until just tender, about 5 minutes. Transfer vegetables with slotted spoon to noodles. Boil broth until reduced to about 7 cups. While broth is reducing, discard bones and gristle and cut meat across grain into thin slices.
• Divide noodles, vegetables, and meat among 8 bowls and ladle broth over them. Sprinkle mixture with coriander.

BRAISED ANISE BEEF I

Steps:

• 1. Leave beef whole. Crush garlic. 2. Heat oil in a heavy pan. Brown beef quickly on all sides. 3. Add garlic, soy sauce, water, salt, sherry, pepper and star anise, and heat. Simmer, covered, 1 hour. (Use an asbestos pad so meat won't burn.) 4. Turn meat. Add sugar and simmer slowly 1 hour more. Serve hot or cold. NOTE: If the meat gets too dry during cooking, add 1 tablespoon water mixed with 1 tablespoon soy sauce. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.