Prep 30 mins
Cook 2 hrs 5 mins
The meat slowly simmers in a savory sauce of Asian flavors.
- 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
- 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.
This was very easy, good and tasty, and I would make this again. Looking for something a little different for some beef stew meat I had on hand. I did omit the star anise and five-spice powder as (oddly enough) we just don't have the taste buds for those. Substituted Cajun seasonings for those and this actually worked out fine. The meat was nice and tender (a MUST for DH) and it was good served over rice. Also makes plenty of sauce. Thanks, N.D.!