Hong Kong style curry with beef brisket

Grind the star anise and the licorice root fine and combine with the turmeric, cumin, chili powder, ginger, cinnamon, white pepper, clove and chenpi powders.

Heat the oil in a pan to smoke point, about 220 centigrade, then shut off the heat and let it fall to roughly 175 celsius.

Toss the powdered spices into the oil, mix, and jar it up once cool enough to handle, about 30 minutes.

Soak the beef plate in cool water for one hour to draw out the myoglobin, then drain.

Add the smashed ginger, knotted scallion, Shaoxing wine, coriander seed and optional tea bag to the drained beef.

Pour in enough water to submerge, cover and bring to a light boil, then skim the scum.

Cover, turn to the lowest heat and simmer at least two hours.

Shut off the heat and let the beef sit in the hot water at least thirty minutes.

Take out the beef, which should be tender enough for a chopstick to poke through, and cut into inch and a half chunks.

Toast the beef cubes dry in a wok over medium-low about two minutes to tighten the exterior and brown it, then set aside.

In a pot with about a tablespoon of oil, fry the red onion over medium-low about four minutes until translucent.

Add the shallots and garlic and fry another minute.

Add the chopped ginger and sliced lemongrass and fry a minute.

Add the curry paste and the optional turmeric, mix, fry another minute, then pour in the hot boiled water.

Add the dried bay leaves, cover, bring to a boil, then simmer covered on low for ten minutes.

Remove the bay leaves, blend on low about a minute and on high another, and pour back into the pot.

Return the beef and the bay leaves, bring to a light boil, season with the salt and sugar, and simmer covered twenty minutes.

Add the coconut cream and simmer uncovered until thickened, about five minutes more.

Serve alongside white rice and blanched broccoli.