Taiwanese Brisket — Jewish Food Society

Ingredients

• 1 tablespoon neutral oil
• 6-7 pods star anise
• 1 tablespoon Sichuan peppercorn
• 3-4 pods black cardamom, lightly crushed
• 1 Chinese cinnamon stick
• 1 tablespoon dried licorice root slice
• 1 teaspoon cloves
• 3 bay leaves
• 2nd cut brisket, 3-4 lbs, at room temperature
• Coarse salt and freshly ground black pepper
• 4 large shallots, peeled and thinly sliced
• 2 tablespoons (30 grams) freshly sliced ginger, peeled and finely minced
• 1 head garlic, cloves peeled and thinly sliced
• 1 bunch scallions, cleaned and rinsed
• 2 tablespoons (30 grams) rock sugar
• 2 tablespoons soy sauce
• 2 tablespoons soy paste
• 2 tablespoons black bean paste
• ¼ cup shaoxing wine
• 1 ½ quarts beef broth
• 1 teaspoon kosher salt
• Peel of ½ an orange
• Spice mix, from above