Ingredients:

  • 2 lbs beef brisket or chuck roast, cut into 2-inch chunks
  • 2 tbsp neutral oil
  • 1 tbsp Chinese five-spice powder
  • 1 tsp kosher salt
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup Shaoxing wine
  • 1/4 cup packed brown sugar
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 4 cloves garlic, smashed
  • 1-inch piece of ginger, sliced into coins
  • 2 whole star anise pods
  • 1 cup beef broth
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 2 scallions, thinly sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Pat the beef chunks dry with paper towels. Toss the beef with 1 tablespoon of five-spice powder and the kosher salt.
  2. Heat the neutral oil in a skillet over medium-high heat. Sear the beef in batches until a deep brown crust forms on all sides, then transfer the meat to the slow cooker.
  3. In a medium bowl, whisk together the soy sauce, Shaoxing wine, brown sugar, rice vinegar, and sesame oil until the sugar is dissolved.
  4. Pour the sauce over the beef in the slow cooker. Add the smashed garlic, ginger coins, and star anise pods around the meat.
  5. Pour in the beef broth until the meat is nearly submerged. Cover and cook on Low for 8 hours or High for 4 hours, until the beef is tender.
  6. Remove the tender beef from the slow cooker and set aside.
  7. Whisk the cornstarch and cold water together to create a slurry. Stir the slurry into the remaining cooking liquid in the slow cooker (or transfer to a pan) and simmer until it thickens into a glossy glaze.
  8. Return the beef to the glaze to coat thoroughly. Garnish with sliced scallions and toasted sesame seeds.