Five-Spice Braised Beef Brisket: The Cantonese Version

Place the brisket in a pot of cold water. Bring to a boil and blanch for 5 minutes. Drain and rinse under cold water. Pat dry.

Heat the oil in a large Dutch oven over high heat. Sear the brisket on all sides until browned -- about 4-5 minutes total. Remove.

Reduce heat to medium. Add the ginger and scallions and fry for 1 minute. Add the Shaoxing wine and let it sizzle. Add the dark and light soy sauces, rock sugar, five-spice powder, star anise, cinnamon stick, and water. Stir.

Return the brisket to the pot. The braising liquid should come about two-thirds up the meat. Bring to a boil, then reduce heat to very low. Cover and braise for 2 hours, turning the brisket once or twice, until a chopstick passes through without resistance.

Remove the brisket and let cool. Strain the braising liquid and skim the fat. Reduce over medium heat until it reaches a sauce-like consistency.

Slice the brisket across the grain when fully cooled. Reheat in the reduced sauce for 5 minutes. Serve over steamed rice or rice noodles, with the sauce spooned over generously.