Cold Cut Beef Shank

• About 2 pounds boneless beef shank or brisket
• 1/2 cup soy sauce
• 1/2 cup rice wine or white wine
• 3 scallions, trimmed
• One 1-inch piece fresh ginger, peeled and sliced
• 2 star anise
• 1 teaspoon Szechwan peppercorns
• 1 teaspoon sugar
• 1/2 teaspoon five-spice powder or 2 cloves plus 5 coriander seeds and 1 cinnamon stick
• Fresh cilantro sprigs for garnish

1. Put all of the ingredients except the cilantro in a large saucepan with a lid; add just enough water to cover the beef, about 1 1/2 cups.
2. Bring the mixture to a boil, lower the heat, cover, and simmer for about 4 hours, adding more water if necessary.
3. The meat is done when very, very tender.
4. Use a slotted spoon to remove the beef from the braising liquid (reserve the liquid), and let it cool to room temperature; cover and refrigerate until cold.
5. Strain the reserved liquid and refrigerate.
6. To serve, use a sharp knife to cut the beef into 1/4-inch slices across the grain.
7. Garnish with the cilantro and serve with the braising liquid as a dipping sauce.

boneless beef shank, soy sauce, rice wine, scallions, ginger, anise, peppercorns, sugar, fivespice powder, cilantro

Taken from www.epicurious.com/recipes/food/views/cold-cut-beef-shank-385599 (may not work)