This is my grandma’s secret recipe, which she perfected over decades. It may seem intimidating, but it’s seriously so easy to make! It tastes great with rice or noodles, and you can even enjoy it cold. Braised five-spice beef is a very popular appetizer at Taiwan street vendor stalls, and I’m here to bring it straight to your dining table.

Ingredients

  • 3 star anise pods
  • 6 fresh red Thai chilies, thinly sliced
  • 1 tbsp Sichuan peppercorns
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 cardamom pod (optional)
  • 12 cups water, more as needed, divided
  • 1.125 kg boneless beef shank,  cut into 4 pieces
  • 1 cup light soy sauce
  • ½ cup dark soy sauce
  • ½ cup rice wine
  • 8 garlic cloves, peeled and smashed
  • 1 (2-inch) piece fresh ginger, peeled and thinly sliced crosswise
  • 1½ tbsp sugar
  • Cooked rice or your favourite noodles, for serving

Method

In a medium frying pan, combine the star anise, chilies, Sichuan peppercorns, bay leaves, cinnamon stick and cardamom  pod, if using. Toast over medium-high heat, stirring frequently, until fragrant, 2 to 3  minutes. Transfer the spices to a small plate and let cool. Place the spices in a spice bag. Set aside.

In a large pot, bring 6 cups of the water to a rapid boil over high heat. Add the beef and blanch for 4 to 5 minutes, until the scum has floated to the top. Drain the beef and rinse with cold water. Wipe the pot.

In the same pot, combine the light soy sauce, dark soy sauce, rice wine, garlic, ginger, sugar, the spice bag and the remaining 6 cups water. Bring to a simmer over medium heat. Increase the heat to high, add the beef and bring to a boil. Reduce the heat to medium-low, cover with a lid, and simmer for 1½ to 2 hours, until the beef is soft and can be pulled apart with a fork.

Remove from the heat. Discard the spice bag. Transfer the beef to a cutting board  and cut crosswise into thin slices. Serve immediately on top of rice or noodles and drizzle with the broth.

Chef’s Tip

For extra flavour, leave the braised beef in the sauce overnight in an airtight container in the fridge.

Photo by Vanessa Wong