Five-Spice Beef

Name: Five-Spice Beef (Ng Heung Ngau Yuk)
Cuisine: China
Ingredients: 2 garlic cloves, whole; 3 pieces of 8-star anise (whole flower); 6 ounces sugar cane sugar or brown sugar; 3 cinnamon sticks; 2 slices of ginger; ½ cup white wine; ¼ teaspoon Szechuan peppercorns; 3½ to 4 pounds shin of beef; 1 teaspoon salt; 6 cups cold water; ¾ cup dark soy sauce (to be added when water boils)

Ng Heung Ngau Yuk

Preparation info

Difficulty
Easy

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

Ingredients

6 cups cold water
3½ to 4 pounds shin of beef
6 ounces<

Asia
China
Main course
Starter

Method

Pour cold water into a large pot. Add all other ingredients except dark soy sauce.
Bring to a boil, add dark soy sauce, return to a boil. Reduce heat and simmer beef for 3 to 4 hours. Leave cover off, but if water seems to be evaporating too quickly, place cover partially on top, leaving space for steam to escape. Turn meat occasionally.
Use a chopsti