Beef with anise

1 serving


if the meat is served cold, leave the piece whole. for the "hot option, " cut the beef into 4 x 4 x 4 cm cubes. Fry over low heat in a deep pan in a mixture of soy sauce with rice wine and brown sugar. put anise in a small gauze bag and lower it into a pan. gradually add 1 cup of water. simmer over low heat under a closed lid for 2 hours, stirring from time to time or watering a whole piece of meat with the resulting liquid. during extinguishing, make sure that the liquid reaches the middle of the meat and, if necessary, top up the water. When the meat becomes soft, remove the anise. if the meat is served cold, cool it and refrigerate it with the stock (it will set and turn into jelly). cut the cold meat into as thin slices as possible before serving.