Anise Beef

By Marian Burros

Updated April 25, 2024

Total Time
2 hours 30 minutes
Cook Time
1½ to 2½ hours
Rating
4(46)
Comments
Read comments

Featured in: LIFE STYLE: Sunday Menu; For Day of Rest, Beef Dish That Almost Cooks Itself

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:10 to 16 servings

  • 3-4 pounds bottom-round beef roast or other lean meat

  • 1 tablespoon corn or peanut oil

  • 3 tablespoons reduced-sodium soy sauce

  • 3 tablespoons plus 1 cup water

  • 2 tablespoons dry sherry

  • 2 star anise

  • 1 teaspoon five-spice powder

Ingredient Substitution Guide
Nutritional analysis per serving (10 to 16 servings)

1 gram carbs; 85 milligrams cholesterol; 240 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 15 grams fat; 185 milligrams sodium; 24 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Trim as much fat as possible from the beef.

  2. Step 2

    If using a nonstick pan, no oil is necessary. Otherwise, heat oil in skillet. Add beef to hot pan and brown on all sides.

  3. Step 3

    Reduce heat to low and add soy sauce, 3 tablespoons water, sherry, star anise and five-spice powder. Cover and gently simmer meat until it is tender, about two hours, cooking for one hour on one side, and turning to cook after the first hour on the second side. Depending on the amount of fat, it will take 1 ½ to 2 ½ hours to cook.

  4. Step 4

    When meat is tender, remove from pan and cool. Add the remaining 1 cup water to the pan, and heat the juices to serve over meat.

  5. Step 5

    Serve meat at room temperature or chilled.

Tip

  • If you cannot find star anise or five-spice powder you can substitute a few drops of anise extract.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
46 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Aaron sous vide

I love the flavor of anise beef, but I cook this in a sous vide for 24 hours at 165. Helps cheap meat get really tender and soak up all the flavor from the anise.

Cherie

I must have done something wrong. The beef was well cooked but not especially tender or flavorful. I’m going to keep it for use in soups or casseroles.

Pete

I used liquid anise extract since I didn't have the full star-anise, and it worked great!

Aaron sous vide

I love the flavor of anise beef, but I cook this in a sous vide for 24 hours at 165. Helps cheap meat get really tender and soak up all the flavor from the anise.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.