Title: Spiced Cold Brisket (Ck)
Categories: Appetizer Chinese
Yield: 1 Servings

1	c	Soy sauce
2	c	Water
2		Whole star anise
3		Inch piece stick cinnamon
1/2	ts	Whole cloves
4	lb	Fresh brisket of beef

Combine the soy sauce, water, and spices in a 6-8 quart pot with a tight-fitting lid. Bring the liquid to the boil, then add the brisket. Bring the liquid to the boil again, then reduce the heat so the meat simmers in the gravy. Cover the pot and cook the brisket for about 2 1/2 hours, until very tender. When the brisket is tender, remove the pot from the heat and take out the star anise, stick cinnamon, and cloves. Allow the meat to cool in the liquid, then refrigerate the meat right in the gravy. The brisket and gravey can be frozen at this point, or you may refrigerate the brisket for up to two days before slicing.

When it is thoroughly chilled, remove the brisket from the sauce, allowing any sauce that has jelled around the meat to cling to it. Slice the brisket with the grain into 1 1/2 inch strips. Then cut each strip across the grain thinly on the diagonal, making dozens of slices in all. Dip each slice into the cold gravy. If the gravy is jelled too much, warm it slightly so it can be used to flavor each piece of meat. Layer the meat slices attractively on a platter. This beef is usually served plain, or with small chilled cubes of the jellied sauce. If you would like to serve it with a condiment, Chinese mustard, plum sauce, or canned Chinese pickle would all go well.

From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David Publishers, Inc., 1989

Entered by: Lawrence Kellie

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