Japanese-Style Beef and Potato Stew

Ingredients

• 500 g beef (e.g., brisket)
• 1 star anise
• 1 tsp Sichuan peppercorns
• 1 piece cinnamon stick
• 1 tsp fennel seeds
• 1 onion
• 2 carrots
• 600 g waxy potatoes
• 2 cm fresh ginger
• 1 Garlic clove
• 150 g sugar snap peas
• 3 tbsp Soy sauce
• 2 tbsp Lime juice
• Salt

Instructions

1. 1.

   Wash and pat the beef dry. In a pot bring about 2 l of water to a boil. Add the star anise, Sichuan peppercorns, cinnamon, fennel, and the beef. The meat must be covered with water and then simmer for about 2 hours over gentle heat. Remove the tender beef from the broth, let it cool, then slice into fine strips. Strain the soup through a sieve.

2. 2.

   Peel the onion and cut into strips. Peel the carrots and potatoes and cut both into pieces. Peel the ginger and garlic; slice the garlic thinly and grate the ginger finely. Wash and trim the sugar snap peas, then cut them diagonally into strips.

3. 3.

   Bring about 1 l of the broth to a boil, add the garlic, ginger, potatoes, onion, and carrots. Season with soy sauce, lime juice, and salt, and simmer for about 15 minutes. Then add the sugar snap peas and beef and cook together for another 2-3 minutes. Taste and serve.