Ingredients

• Steamed rice, for serving
• 4 pounds boneless beef shin or chuck, cut into 2-inch cubes
• 3 tablespoons olive oil
• 1-inch piece fresh ginger, peeled and thinly sliced 1/8-inch thick
• 1/4 cup dry white wine
• 2 tablespoons dark soy sauce
• 1 tablespoon dark-brown sugar
• 4 star anise
• 1 (3-inch) cinnamon stick
• 2 1/2 cups water
• 1 1/2 teaspoons coarse salt

Instructions

1. Fill a large pot halfway with water, and bring to a boil. Add cubed beef, stirring often to prevent sticking. Cook for 1 minute. Drain beef into a colander, and shake to remove excess water. Heat wok over high heat. Add olive oil, swirling to coat the sides of wok. Add drained beef, and saute until lightly browned, about 5 minutes. Add ginger, white wine, soy sauce, brown sugar, star anise, and cinnamon. Continue to saute until evenly browned, about 5 minutes, stirring to combine. Add 1 cup water, and transfer beef mixture to a large pot. Add remaining 1 1/2 cups water, cover, and bring to a boil over medium-high heat. Reduce heat to simmer, and cook until meat is almost tender, 1 1/2 hours. Season with salt, and continue to simmer until meat is tender, 1/2 hour. Serve with steamed rice.;