Black-Vinegar-Braised Beef
The fragrant aroma of star anise will welcome you home after this braise cooks throughout the day. Serve with rice or rice noodles.
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
To make ahead
Refrigerate for up to 3 days or freeze for up to 3 months.
Equipment
6-qt. slow cooker
Tip
Made from fermented black sticky rice or glutinous rice, Zhenjiang black vinegar is tangy and sweet. It's used in a variety of Chinese recipes, from stir-fries to marinades. Find it at your local Asian market, sometimes labeled as Chinkiang vinegar. For a substitute, use 2 tsp. balsamic and 1 tsp. rice vinegar for every 1 Tbsp. of black vinegar.