Beef brisket braised in chu hou sauce

Ingredients

• 800 g of beef (flank steak)
• 1 teaspoon of Sichuan peppercorns
• Two stars for badiane
• 2 tablespoons of rice wine
• One piece of ginger, sliced
• 250 ml of chicken broth
• 250 ml of Chinese-style aromatic brine (lou shui) or water
• 3 tablespoons of chu hou sauce

Cut the meat into large cubes and marinate it with Sichuan peppercorns, star anise, rice wine, ginger, and chu hou sauce.

Place the meat and its marinade in a pot with the broth and brine, and bring to a simmer over medium heat.

Reduce the heat and let it simmer, covered, for about an hour, or until the meat is tender.