Categories: Beef, Main Dish, Stew

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 stick
• 1/2 teaspoon salt
• fresh ground black pepper , to taste
• 1/2 teaspoon dark sesame oil

Directions

1. In a large soup pot over medium-high heat, warm the oil.

2. Brown the meat, for about 5 minutes on each side.

3. Add all the remaining ingredients.

4. Lower heat to medium-low; simmer, covered, until meat is very tender (1 1/2-2 hours).

5. To keep the temperature at a gentle roll, you may have to alternate between low and medium-low.

6. Turn the beef in the pot every 30 minutes.

7. Transfer meat to a plate; strain stock and throw away solids.

8. Return meat and stock to pot; keep warm until ready to serve.

9. Slice meat and pour some stock over it.

10. You may sprinkle with sliced green onions and toasted sesame seeds, if desired.

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