Braised Anise Beef I Recipes

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ANISE BEEF



Anise Beef image

Provided by Marian Burros

Categories     dinner, main course

Time 2h30m

Yield 10 to 16 servings

Number Of Ingredients 7

3-4 pounds bottom-round beef roast or other lean meat
1 tablespoon corn or peanut oil
3 tablespoons reduced-sodium soy sauce
3 tablespoons plus 1 cup water
2 tablespoons dry sherry
2 star anise
1 teaspoon five-spice powder

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.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 7 grams, Carbohydrate 1 gram, Fat 15 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 6 grams, Sodium 171 milligrams, Sugar 0 grams

BEEF SHANKS BRAISED IN SOY SAUCE WITH CINNAMON AND STAR ANISE



Beef Shanks Braised in Soy Sauce with Cinnamon and Star Anise image

Yield Serves 8 as a main course

Number Of Ingredients 16

8 cups water
1 cup soy sauce
1/3 cup Scotch
1/3 cup sugar
6 slices fresh gingerroot, each about the size of a quarter, flattened with flat side of a heavy knife
4 scallions, flattened with flat side of a heavy knife
two 3-inch cinnamon sticks
two 4-inch strips fresh orange zest, removed with a vegetable peeler
2 tablespoons star anise*, crushed lightly with flat side of a heavy knife
4 meaty cross-cut sections beef shanks (about 4 1/4 pounds total)
a 7- to 8-ounce package dried rice-stick noodles
(rice vermicelli)*
3/4 pound carrots, cut diagonally into 1/4-inch slices
3/4 pound turnips, peeled, halved, and cut into 1/4-inch slices
Garnish: fresh coriander leaves
*available at Asian markets

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.

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