The fragrant aroma of star anise will welcome you home after this braise cooks throughout the day.
Serve with rice or rice noodles.
Add beef and turn to coat.
Photo: Leigh Beisch
Scatter onion on top and sprinkle with pepper.
Cover and cook until the beef is tender, about 6 hours on High or 8 hours on Low.
Shred the beef coarsely, discarding any fat as you go.
Skim the fat from the cooking liquid, if desired.
Return the beef to the cooking liquid.
Serve topped with julienned ginger, cilantro, scallions and chiles.
To make ahead
Refrigerate for up to 3 days or freeze for up to 3 months.
Equipment
6-qt.
It’s used in a variety of Chinese recipes, from stir-fries to marinades.
Find it at your local Asian market, sometimes labeled as Chinkiang vinegar.
For a substitute, use 2 tsp.
balsamic and 1 tsp.
rice vinegar for every 1 Tbsp.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
