The Spiced Beef cooking technique described in this recipe is peculiar to the Chinese. The cooked beef, cooled and sliced, is a favorite Chinese cold dish.

Ingredients:

1 pound beef

pinch powdered chicken bouillon

few drops of sesame oil

1 teaspoon salt

Wet ingredients: 1/2 cup soybean paste, 1 tablespoon soy sauce, 1 tablespoon wine, 1/2 can beer

Spices and flavorings: 2 pieces Chinese cinnamon, 5 anise seeds, 1/2 ounce green onion, 1/2 ounce squashed ginger

Directions:

1. Submerge beef in water in saucepan. Boil until meat turns gray and water becomes foamy.

2. Drain beef. Submerge in a fresh pot of water.

3. Add wet ingredients, salt, spices and flavorings and boil again.

4. Skim off any foam, reduce heat, and simmer for 2 hours.

5. When beef is tender (can be easily pierced with a chopstick), increase heat to thicken the sauce. Add powdered chicken bouillon and sesame oil to flavor.

6. Cool (optional), slice and serve.