Best Anise Beef Recipes

ANISE BEEF

Steps:

• Trim as much fat as possible from the beef.
• If using a nonstick pan, no oil is necessary. Otherwise, heat oil in skillet. Add beef to hot pan and brown on all sides.
• Reduce heat to low and add soy sauce, 3 tablespoons water, sherry, star anise and five-spice powder. Cover and gently simmer meat until it is tender, about two hours, cooking for one hour on one side, and turning to cook after the first hour on the second side. Depending on the amount of fat, it will take 1 1/2 to 2 1/2 hours to cook.
• When meat is tender, remove from pan and cool. Add the remaining 1 cup water to the pan, and heat the juices to serve over meat.
• Serve meat at room temperature or chilled.

BEEF SHORT RIBS WITH STAR ANISE AND TANGERINE

Steps:

• Season short ribs generously on both sides with salt and pepper and place in a heavy roasting pan in one layer. In a mixing bowl, stir together five-spice powder, Sichuan pepper (if using), ginger, garlic, tangerine zest and juice, chile peppers, brown sugar, soy sauce, sesame oil and black bean paste. Smear mixture over meat and leave to marinate at least one hour at room temperature, or preferably overnight in the refrigerator.
• Heat oven to 350 degrees. Cut daikon into 1/2-inch pieces and set aside. Bring meat to room temperature. Add star anise, cinnamon stick, rice wine and broth to roasting pan. Cover and bake for 1 1/2 hours, then add daikon and return to oven. Bake for 30 minutes more, until meat is quite tender.
• Remove meat and daikon from pan and keep warm in a serving dish. Strain braising juices into a saucepan and degrease. You should have about 3 cups. Bring to a simmer, then whisk in cornstarch mixture and cook for 1 minute until slightly thickened. Pour sauce over meat and daikon, garnish with scallions and serve.

BEEF STEWED WITH TOMATO, STAR ANISE, AND LEMONGRASS

Steps:

• In a bowl, combine the beef, lemongrass, fish sauce, five-spice powder, ginger, brown sugar, and bay leaf. Mix well with chopsticks to coat the beef evenly. Set aside to marinate for 30 minutes.
• In a heavy-bottomed 5-quart Dutch oven, heat the oil over high heat until hot but not smoking. Working in batches, add the beef and sear on all sides, then transfer to a plate. Each batch should take about 3 minutes. Reserve the lemongrass and bay leaf from the marinade and discard the rest.
• Lower the heat to medium-low, add the onion, and cook gently, stirring, for 4 to 5 minutes, or until fragrant and soft. Add the tomato and salt and stir to combine. Cover and cook for 12 to 14 minutes, or until the mixture is fragrant and has reduced to a rough paste. Check occasionally to make sure the tomato mixture is not sticking to the bottom of the pan. If it is, stir well and splash in some water.
• When the paste has formed, add the beef, lemongrass, bay leaf, and star anise, give the contents of the pot a bit stir, and cook, uncovered, for another 5 minutes to allow the flavors to meld and penetrate the beef. Add the water, bring to a boil, cover, lower the heat to a simmer, and cook for 1 1/4 hours, or until the beef is chewy-tender (a sign that it is close to being done). To test for doneness, press on a piece; it should yield but still feel firm.
• Add the carrots and return the stew to a simmer, adjusting the heat if needed. Cook, uncovered, for about 30 minutes, or until the carrots and beef are tender. (This stew may be made up to 2 days in advance. Let cool, cover, and refrigerate, then bring to a simmer before continuing.)
• Just before serving, do a final taste test. Add salt or a shot of fish sauce to intensify the overall flavor. Or, splash in a bit of water to lighten the sauce. Transfer the stew to a serving dish, removing and discarding the lemongrass, bay leaf, and star anise. Garnish with the Vietnamese coriander and serve.
• How to Seed Tomatoes
• Holding each tomato half over a bowl or the sink, squeeze gently to release the seeds and gelatinous insides. For reluctant seeds, use a finger to loosen them. Then, with a swift shaking motion of the wrist, empty out the seeds.

ANISE BEEF

Steps:

• 1. Use a cleaver to cut beef into 1-inch cubes. Place star anise and peppercorns on a 3-inch square of cheesecloth. Bring corners together and tie with kitchen twine.
• 2. Heat oil in a large saucepan over high heat for 1 minute. Stir fry garlic and ginger until garlic is golden, 30 seconds.
• 3. Add beef cubes. Stir fry until lightly browned about 2-3 minutes.
• 4. Add cheesecloth bag, wine, soy sauce, sugar and dried orange peel; mix well. Cover and cook 5 minutes. Add 2/3 cup water.
• 5. Reduce heat to low and cook 1 1/2 hours. Add carrot and continue cooking 45 minutes or until beef is very tender and carrot is cooked.
• 6. Remove cheesecloth bag and discard. Serve stew hot over rice.

BEEF SHORT RIBS WITH STAR ANISE AND TANGERINE

Steps:

• 1. Season short ribs generously on both sides with salt and pepper and place in a heavy roasting pan in one layer. In a mixing bowl, stir together five-spice powder, Sichuan pepper (if using), ginger, garlic, tangerine zest and juice, chile peppers, brown sugar, soy sauce, sesame oil and black bean paste. Smear mixture over meat and leave to marinate at least one hour at room temperature, or preferably overnight in the refrigerator. 2. Heat oven to 350 degrees. Cut daikon into 1/2-inch pieces and set aside. Bring meat to room temperature. Add star anise, cinnamon stick, rice wine and broth to roasting pan. Cover and bake for 1 1/2 hours, then add daikon and return to oven. Bake for 30 minutes more, until meat is quite tender. 3. Remove meat and daikon from pan and keep warm in a serving dish. Strain braising juices into a saucepan and degrease. You should have about 3 cups. Bring to a simmer, then whisk in cornstarch mixture and cook for 1 minute until slightly thickened. Pour sauce over meat and daikon, garnish with scallions and serve.

BEEF STEW WITH STAR ANISE

Steps:

• Pour the stock into a large, heavy pan. Add the beef, garlic, chopped coriander roots, cinnamon sticks, star anise, soy sauce, fish sauce and sugar. Bring to the boil, then reduce the heat to low and simmer for 30 minutes.
• Skim off any form that rises to the surface of the liquid with a slotted spoon.
• Meanwhile, divide the bean sprouts among four individual serving bowls. Remove and discard the cinnamon sticks and star anise from the stew with a slotted spoon.
• Ladle the stew over the bean sprouts, garnish with the chopped scallions and chopped fresh coriander (cilantro) and serve immediately.

VIETNAMESE BEEF SOUP WITH STAR ANISE

Steps:

• Combine broth, beef bones, 3 green onions and star anise in heavy large pot. Bring to boil. Reduce heat, cover and simmer gently 3 hours. Remove beef bones and green onions from broth; discard. Season broth with salt and pepper.
• Soak rice stick noodles in bowl filled with enough hot water to cover noodles for 3 minutes. Drain. Using scissors, cut noodles into 4-inch lengths. Slice remaining 5 green onions and place on platter. Arrange cilantro leaves, mint leaves and sliced chili on same platter.
• Bring broth to boil. Add noodles; cook until tender, about 2 minutes. Add steak; simmer 1 minute. Ladle soup into bowls. Pass condiments separately.

CHINESE STYLE BEEF IN A STAR ANISE AND SOY MARINADE

Steps:

• Place all of the marinade ingredients in a bowl and mix well. Add the steak and mix to cover with the marinade. Leave to marinade for an hour.
• Heat the oil in a hot wok. Add the beef and the marinade and fry for 3-4 minutes until the meat is browned. Drain off any excess liquid from the beef that may arise from the cooking process.
• Add any vegetables you might wish to create a stir fry.

STAR ANISE-LEEK NOODLE SOUP WITH BEEF CARPACCIO

Steps:

• In a 2 quart saucepan coated with canola oil, saute ginger and chilies for 3 minutes. Add leeks and carrots and season with salt and pepper. Add soy, chicken stock and star anise. Bring stock to a simmer. Reduce stock 20 percent and check for seasoning. When ready, pull out star anise. Heat the noodles in the broth and ladle into 4 bowls. On a slicer or using a very sharp knife, slice thin pieces of frozen beef. The thinner the better. Lay the beef on top of the soup. Drizzle with hoisin lime oil and garnish with bean sprout salad.
• Mix all together and check for seasoning.
• In a small pan coated with canola oil saute the hoisin sauce. Put the cooked hoisin into a blender, add lime juice; while blending add the canola oil until the mixture is fully emulsified.

STAR ANISE BEEF EMPANADAS

Steps:

• For filling: Combine water, soy sauce, Scotch, sugar, gingerroot, cinnamon, zest, and star anise and simmer mixture 10 minutes. Add beef shanks and cook, partially covered, at a bare simmer 2 hours, or until meat is very tender. Transfer meat with a slotted spoon to cutting board. Remove gingerroot, cinnamon sticks, zest, and star anise from broth and discard. Toss carrots and kabocha squash with 2 tablespoons of olive oil and roast for about 30 minutes until tender. While roasting vegetables, discard bones and gristle and cut meat across grain into thin slices. For Dough: Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some butter lumps. Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated. Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour. Form and bake empanadas: Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Divide dough into 12 equal pieces and form each into a disk. Roll out 1 piece on a lightly floured surface with a lightly floured rolling pin into a 5-inch round (1/8 inch thick). Spoon about 2 tablespoons filling onto center and fold dough in half, enclosing filling. Press edges together to seal, then crimp decoratively with your fingers or tines of a fork. Transfer empanada to a baking sheet. Lightly brush empanadas with some of egg wash and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 25 minutes. Transfer empanadas to a rack to cool at least 5 minutes. Serve warm or at room temperature.

ANISE-SCENTED BEEF PHO

Steps:

• Preheat oven to 350oF. Arrange onion quarters, rounded side down, and ginger pieces on small baking sheet. Roast until the onions begin to soften, about 25 minutes. Using kitchen scissors, snip off the darf edges. Toast star anise, cardamom pods, and cinnamon stick in small skillet over medium high heat until aromatic and slightly darker in color, stirring occasionaly, about 3 minutes.
• Bring broth, water and brisket to boil in large pot over high heat. Skim off foam that rises to the top. Add onions, ginger and spices to pot. Reduce heat to medium-low. Cover and gently simmer until brisket is tender, about 2 1/2 hours. Uncover; cool 1 hour. (Can be made 2 days ahead. Chill brisket in soup, uncovered.).
• Discard any fat from surface of the soup; rewarm the soup slightly. Using tongs, tranfer brisket to cutting board. Slice thinly across the grain. Strain the soup into a large bowl; discard the solids in strainer. Return soup to same pot; boil 10 minutes. Add fish sauce and sugar; season to taste with salt and pepper. Reduce heat to low. Add brisket to soup and warm through.
• Meanwhile prepare the garnishes.
• Cook the rice noodles in medium pot of boiloing salted water until just tender; about 5 minutes.Drain.
• Divide noodles among the 6 bowls. Add brisket from soup, then onions, basil and chilies. Pour hot soup over. Serve with the remaining garnishes.