Beef Brisket With Daikon And Leek In Clear Broth

• 2 pounds beef brisket
• 6 star anise
• 5 ginger slices
• 3 bay leaves
• 20 grams rock sugar
• salt to taste
• 5 cups water
• 1 pound daikon, peeled and cut into pieces
• 1 pound leek, rinsed and sliced
• 1 cup chopped green onion

1. Boil the beef brisket for 10 minutes. Rinse it under cold water and drain it well.
2. In a large pot, put in star anise, ginger, bay leaves, rock sugar, salt and water. Cover and bring it to boil. Reduce heat to medium-low, add beef and simmer for 1 1/2 hours, until beef is tender.
3. Remove from heat and let cool. Leave the pot in the refrigerator for at least 4 hours or overnight to let the beef fat solidify.
4. Transfer the beef to a cutting board, and cut into chunks.
5. Remove the fat from the broth with a big spoon.
6. Heat up the clear broth with the daikon. Keep cooking over medium heat until the daikon is soften, about 20 minutes.
7. Add leek and beef , and cook for another 15 minutes.
8. Serve hot with fresh green onion.

beef brisket, anise, ginger slices, bay leaves, rock sugar, salt, water, daikon, green onion

Taken from food52.com/recipes/37752-beef-brisket-with-daikon-and-leek-in-clear-broth (may not work)