+ 1 Tbsp cooking wine. Boil the beef brisket in water for 5 mins. Remove and wash the beef brisket under the tap. Cut into chunks. Heat 1 Tbsp oil in a deep pot. Add garlic, ginger and fry till fragrant. Add fried onion and Chu Hou paste and fry over low heat. Add five-spice powder. Add the beef brisket and stir well to fully coat the beef brisket. Add aniseed, cinnamon stick, cardamon seeds and dried orange peel. Add 1 cup of chicken stock and 1 cup of water. Add seasoning (oyster sauce, soya sauce, rock sugar and cooking wine). Taste the broth and adjust seasoning to your taste. Bring the mixture to a boil and then simmer for an hour, till beef becomes tender.