Black-Vinegar-Braised Beef

– ½ cup dark brown sugar – ½ cup Zhenjiang black vinegar (see Tip) – ¼ cup water – 5 1/4-inch-thick coins fresh ginger, plus 1/2 cup julienned, divided – 2 whole star anise – 1 teaspoon salt


– 1 3-pound beef chuck roast, trimmed – ½ large sweet onion, cut into 1/4-inch-thick sliver – ½ teaspoon ground pepper – 1 cup coarsely chopped fresh cilantro – 4 scallions, thinly sliced – 2 fresh red Thai chiles, thinly sliced

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. 

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