Instructions
Step 1. Prep Beef:
- Cut the beef into 2 or 3 large pieces. In a pot, briefly boil the beef for 2 minutes to remove impurities (blanching). Drain and rinse the beef.
Step 2. Make Braising Liquid:
- In a large, heavy pot (like a Dutch oven), combine the soy sauce (both kinds), sugar, rice wine, water/broth, ginger, star anise, cinnamon, Sichuan peppercorns, and garlic. Bring to a boil.
Step 3. Braise:
- Add the blanched beef to the boiling liquid. Reduce the heat to a very low simmer. The liquid should cover the beef; add more water/broth if needed.
Step 4. Slow Cook:
- Cover the pot tightly and simmer for 2.5 to 3 hours, or until the beef is fork-tender. The sauce will be reduced and thickened.
Step 5. Cool & Slice:
- The key to perfect slices: turn off the heat and let the beef cool completely in the braising liquid (preferably overnight in the refrigerator). This helps the meat absorb flavor and firm up.
Step 6. Serve:
- Remove the cold beef and slice it thinly against the grain. Arrange the slices on a plate, drizzle with a little bit of the strained sauce, and garnish with shredded green onions.
- Serve cold or at room temperature.