I’ve always wanted to cook with star anise, but never had the courage. It’s an eight-pointed, hard spice, rather pretty and very, very strong. I remember seeing it’s shape floating in the dark, rich broth that cooked the tender, flavorful beef my dad cooked in his Beef Noodle Soup, and sometimes caught a glimpse of one or two in adventurous kimchee mixes. It’s a spice that’s so strong, a couple will flavor an entire pot with a fragrant, licorice/ aniseed taste.
Looking at the recipe for Basic Anise Beef 1, I was really skeptical as to how that would transform into something edible. I mean, to cook a tough, cheap meat like chuck for a couple of hours in barely enough broth to go halfway up the side? It sounds like a recipe for getting use out of your dental floss.
Well, a little bit of a miracle happened. I followed the simple directions, browned the beef and added the ingredients, and it slowly transformed into this savory, delectable dish that even Kevin liked! I brought a pound to my mom and brother, and it was gone when I dropped by the next day.
I remembered that I’d learned something while watching Julie & Julia – in order to properly brown beef, you have to dry it thoroughly. I did, and then recalled that garlic releases it’s flavor best when crushed with the side of a big kitchen knife. The result was a delicious beef dish that can be served sliced very thin, with rice and a side vegetable for a complete meal.
Braised Anise Beef 1
2 pounds beef chuck
1 garlic clove
2 tbsp oil
3 tbsps soy sauce
1 tbsp water
1 tsp salt
1 tsp sherry
dash of pepper
2 cloves star anise
1 tsp sugar
1. Leave beef whole. Crush garlic with the flat side of a large kitchen knife, but keep the clove whole if possible.
2. Dry beef thoroughly with paper towels, Heat oil in a heavy pan. Brown beef on all sides.
3. Add garlic, soy sauce, water, salt, sherry, pepper and star anise. Simmer covered for one hour.
4. Turn the meat and add the sugar. Simmer for one more hour.
This beef can also be sliced thin and served on an appetizer platter.
Superior Stock, or “gao tang,” is really just chicken and pork bones simmered for hours. The combination gives a rich, yet clean flavor that goes a long way. Most Chinese soups should be made with this stock whenever possible. I usually take a weekend day and make several batches to freeze for later.
A word about resources – one of the happiest places on Earth for me is the 99 Ranch on Sepulveda and Victory. For those of you who haven’t been there, it is a Ralph’s-sized supermarket filled with Chinese cooking supplies, as well as an array of Asian vegetables and a great meat department. For the stock, I grab a $2 bag of pork bones on top of the meat case, a $2 package of cut-up chicken bones, some scallions, ginger and veggies from the produce section and have a delicious stock that I can use for at least two soups for about $5.
Secondary or Superior Stock
1 chicken carcass or about
1 lb of raw chicken bones
3 slices of fresh ginger
2 lbs pork bones
1 leek, or 2-3 scallions, cut into big sections
1 cup vegetables, such as carrots and onions
8 cups water
1/2 tsp salt
1. Cut up chicken into chunks, if whole. Place in stockpot with pork bones, barely cover with water and bring to a boil. Drain water into sink.
2. Add 8 cups water to the bones and the leek/ scallions. Bring to a boil. Reduce heat to low and skim the surface scum with a ladle. Simmer covered for at least two hours.
3. Dice vegetables and add to the stock. Simmer for at least another 15 minutes. Strain stock and use, refrigerate or freeze. Frozen stock should be used within 3-4 months.
I have to admit, the first boiling of water wasn’t in the book, but it’s the way I was taught to deal with meat growing up. The first round of boiling gets rid of the “raw” taste of meat, prepping it for the main part of the cooking.
In regards to the bones, I like to strain them onto a plate and pick at them during cooking. The pork especially, has delectable marrow well-suited to picking out with a chopstick.
Egg Drop Soup is a very simple dish, typically made with broth, scallions and beaten eggs drizzled in simmering stock to form the “flower” part of the egg flower soup. I’ve made it several times, just by guessing. But I’ve never made it with this incredible stock!
The result was brilliant. The bright scallion garnish added just the right amount of contrast to the deep flavor of the soup, and served in little Chinese soup bowls with ceramic soup spoons, makes a very elegant appetizer.
Egg Flower Soup 1
2 eggs
2 tsp water
2 scallions for garnish
1 tbsp water
6 cups Superior stock
1/2 tsp sugar
3/4 to 1 tsp salt
1 tsp sherry
1 tbsp soy sauce
1. Beat eggs and stir in water. Mince scallions. Blend cornstarch and remaining cold water in a small bowl with your fingers into a smooth paste.
2. Bring stock to a boil. Reduce heat to medium and stir in sugar, salt, sherry and soy sauce.
3. Add cornstarch paste and cook, sitrring, until soup thickens.
4. Reduce heat to low. Pour eggs in slowly, stirring continuously until they “flower” into the soup. Turn off heat.
5. Ladel into bowls and serve garnished with scallions.
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