Chinese Cold Spiced Beef - cooking recipe

Ingredients

2 tablespoons peanut oil
2 garlic cloves, peeled
2 slices gingerroot
2 lbs boneless beef shank
2 tablespoons chinese rice wine or 2 tablespoons dry sherry
1/2 cup dark soy sauce
2 teaspoons soy sauce
3 1/2 cups water
2 inches cinnamon sticks
2 star anise
1/2 teaspoon szechuan peppercorns (or to taste)
3 tablespoons granulated sugar
fresh cilantro (garnish) (optional)

Preparation

Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and stir-fry about 30 seconds. Add beef shanks and brown briefly; stir-fry about 1 minute.
Add rice wine, soy sauces, water, cinnamon, star anise, and Sichuan peppercorns. Bring to a boil; reduce heat and simmer, covered, for 2 hours. Check and add liquid if needed.
Stir in sugar. Simmer an additional 10 minutes or until beef is tender.
Remove beef from wok. Cool; place in ziplock bag and refrigerate until chilled or freeze along with a little of the cooking liquid.
To use after chilling: slice beef thinly; arrange attractively on a platter and garnish with cilantro, if desired.
To use after freezing: thaw beef in refrigerator and drain off liquid. Continue as above.