Categories: Beef, Main Dish, Stew
Ingredients
- 1 tablespoon vegetable oil
- 3 lbs beef roast
- 3 cups water
- 6 tablespoons soy sauce
- 3 tablespoons cider vinegar
- 6 green onions , sliced
- 3 garlic cloves , minced
- 2 star anise pods
- 2 slices peeled fresh ginger , 1/4-inch thick
- 1/4 cup dry sherry
- 1 teaspoon five-spice powder
- 1 cinnamon stick
- 1/2 teaspoon salt
- fresh ground black pepper , to taste
- 1/2 teaspoon dark sesame oil
Directions
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In a large soup pot over medium-high heat, warm the oil.
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Brown the meat, for about 5 minutes on each side.
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Add all the remaining ingredients.
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Lower heat to medium-low; simmer, covered, until meat is very tender (1 1/2-2 hours).
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To keep the temperature at a gentle roll, you may have to alternate between low and medium-low.
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Turn the beef in the pot every 30 minutes.
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Transfer meat to a plate; strain stock and throw away solids.
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Return meat and stock to pot; keep warm until ready to serve.
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Slice meat and pour some stock over it.
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You may sprinkle with sliced green onions and toasted sesame seeds, if desired.