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 sticks
1/2 teaspoon salt
fresh ground black pepper, to taste
1/2 teaspoon dark sesame oil
Directions:
In a large soup pot over medium-high heat, warm the oil.
Brown the meat, for about 5 minutes on each side.
Add all the remaining ingredients.
Lower heat to medium-low; simmer, covered, until meat is very tender (1 1/2-2 hours).
To keep the temperature at a gentle roll, you may have to alternate between low and medium-low.
Turn the beef in the pot every 30 minutes.
Transfer meat to a plate; strain stock and throw away solids.
Return meat and stock to pot; keep warm until ready to serve.
Slice meat and pour some stock over it.
You may sprinkle with sliced green onions and toasted sesame seeds, if desired.
Servings: 6
Time preparation: 30 min.
Time total: 155 min.