I do not claim authenticity with this dish because it is a mix of a few classic Chinese recipes and is my personal take on it. This dish can be served both hot and cold. The hot version is fantastic as a pot roast or served over rice. It is also great sliced thinly the next day and served cold for a lazy lunch.
Grass Fed Five Spice Beef
- 3-pound pot roast or beef shins
- 3 cups water
- 1/3-cup soy sauce
- ¼ cup vermouth, sherry or rice wine
- 1 ½ tablespoon five spice powder
- 4 star anise
- 1 tablespoons garlic, minced
- 3-5 scallion stalks, roughly chopped
- Salt and Sichuan peppercorns, to taste
- In a heavy Dutch oven or pot over a high heat add soy sauce, wine, star anise, garlic, scallions ad five-spice powder. Bring to a boil.
- Season beef. Place in pot in boiling simmering sauce and bring to a boil for ten minutes. Then reduce to low heat and cook for 2 hours.
- Serve hot over rice or chilled thinly sliced the next day after refrigerating it.
I added the liquid and brought it to a boil.
I chopped up the scallions, minced the garlic and the fresh ginger.
I then added the five spice powder.
Our pot roast is not that big. I seasoned the meat.
I then placed the meat into the simmering liquid and brought it up to a boil for ten minutes.
I then reduced the heat and braised the meat for about 2 hours.
Until it was fork tender. I served it sliced over rice for dinner and then served it cold the next day for lunch. A perfect two meals in one pot! Enjoy!