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Chinese Cold Spiced Beef

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“My DH loves to order this appetizer, when he can find it, at Chinese restaurants. Cook time includes simmering but not cooling or chilling.”
2hrs 20mins

Ingredients Nutrition


  1. Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and stir-fry about 30 seconds. Add beef shanks and brown briefly; stir-fry about 1 minute.
  2. Add rice wine, soy sauces, water, cinnamon, star anise, and Sichuan peppercorns. Bring to a boil; reduce heat and simmer, covered, for 2 hours. Check and add liquid if needed.
  3. Stir in sugar. Simmer an additional 10 minutes or until beef is tender.
  4. Remove beef from wok. Cool; place in ziplock bag and refrigerate until chilled or freeze along with a little of the cooking liquid.
  5. To use after chilling: slice beef thinly; arrange attractively on a platter and garnish with cilantro, if desired.
  6. To use after freezing: thaw beef in refrigerator and drain off liquid. Continue as above.

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