|Beef shank/Beef shin||2 1⁄2 Pound, cross cut|
|Soy sauce||3⁄4 Cup (12 tbs) (Imported Chinese Or Japanese)|
|Brown sugar||2 Tablespoon|
|Aniseed||2 Tablespoon, tied in cheese cloth|
|Water||1 Cup (16 tbs)|
This dish may be served hot or cold.
If it is to be served hot, cut the meat into one and one half inch cubes.
If it is to be served cold, leave the meat whole.
Combine the meat with the soy sauce, sugar, sherry and aniseed, and let stand overnight.
Bring the mixture to a boil and simmer ten minutes.
Gradually add the water and simmer two hours, turning or stirring the meat occasionally.
If the meat is to be served cold, chill it and slice it wafer thin.
Use as an appetizer or on an assorted meat platter.