Rating: 5 stars
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The fragrant aroma of star anise will welcome you home after this braise cooks throughout the day. Serve with rice or rice noodles.

EatingWell Magazine, September 2021


Credit: Leigh Beisch

Recipe Summary

30 mins
6 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • Combine brown sugar, vinegar, water, ginger coins, star anise and salt in a 6-quart slow cooker. Add beef and turn to coat. Scatter onion on top and sprinkle with pepper. Cover and cook until the beef is tender, about 6 hours on High or 8 hours on Low.

  • With a slotted spoon, transfer the beef and onion to a large bowl; discard the star anise and ginger coins. Shred the beef coarsely, discarding any fat as you go. Skim the fat from the cooking liquid, if desired. Return the beef to the cooking liquid. Serve topped with julienned ginger, cilantro, scallions and chiles.

To make ahead

Refrigerate for up to 3 days or freeze for up to 3 months.


6-qt. slow cooker


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.

Nutrition Facts

2/3 cup
260 calories; fat 6g; cholesterol 89mg; sodium 624mg; carbohydrates 19g; dietary fiber 1g; protein 30g; sugars 15g; niacin equivalents 5mg; saturated fat 2g; vitamin a iu 319IU; potassium 371mg.