Star anise is a name appropriate for both the shape and flavour of this dried spice. Each hard, reddish-brown 'star' has eight petals, each of which contains a single, shiny seed. The sweet, anise flavour is so potent many recipes ask for a specific number of petals or 'points', because an entire star anise can overwhelm a dish.
Star anise is popular in many regional Chinese cuisines, especially in braised dishes into which its strong flavour can be dispersed by long, slow cooking. The flavour goes well with strongly flavoured meats such as beef or mutton. It is one of the spices in five-spice powder, along with cinnamon (or cassia), cloves, Sichuan peppercorns and fennel seeds. It is also used in some Vietnamese dishes, such as the beef soup base for pho and beef stews. For some time, star anise was a fashionable and exotic spice in Western cuisines, where it was used in everything from chocolate truffles to
ice creams.
For Chinese-style beef stew, buy a cut that can simmered for a long time without drying out - nothing too lean. Oxtail, brisket and short ribs are good. If you like, add a piece of beef tendon. Have the butcher cut the tendon and bone pieces into lengths of about four centimetres. Cut the boneless meat into chunks.
Heat a large pot of water; when it boils, blanch the meat (and tendon, if using). You might have to do this in batches. Drain everything well. Heat some oil in a wok and brown the meat in batches. Put the meat and tendon into a large clay pot or into a deep, heavy, heat-proof dish. Add soy sauce, some chicken stock (if canned, use half broth and half water), rice wine, sliced peeled ginger, one or two star anise (depending on how much you're cooking), a little sugar and a cinnamon stick or piece of cassia bark. Bring to the boil then turn heat to low, cover and simmer until the beef and tendon are tender - about three hours. Peel a Chinese turnip and cut into chunks about three centimetres thick. Stir into the stew and simmer until tender. Taste the sauce and adjust seasonings as necessary. The sauce shouldn't be too thick, but if it is watery stir in a small amount of cornstarch mixed with water. Sprinkle with spring onions just before serving with white rice.