Braised Beef Brisket in Clear Broth

Place the Beef brisket in a large pot and cover with cold water. Bring to a rolling boil over high heat, then continue to boil for 5 minutes to blanch. Drain the Beef brisket and rinse thoroughly under cold running water to remove any scum.

In a clean large pot or Dutch oven, add the blanched Beef brisket, Ginger, Scallion, Star anise, Bay leaves, and Dried tangerine peel.

Pour in the Water, Shaoxing wine, and Light soy sauce. Ensure the Beef brisket is mostly submerged. If not, add a little more water.