Beef Brisket with Daikon and Leek in Clear Broth

Boil beef brisket for 10 minutes. Rinse under cold water and drain it well.

In a large pot, add star anise, ginger, bay leaves, rock sugar, salt and water. Cover and bring to boil. Reduce heat to medium-low, add beef and simmer for 1 1/2 hours, until beef is tender.

Remove from heat and let cool. Leave pot in the refrigerator for at least 4 hours or overnight to let the beef fat solidify.

Transfer the beef to a cutting board, and cut into chunks. Remove fat from the broth with a big spoon. Heat up the clear broth with daikon. Keep cooking over medium heat until daikon is soft, about 20 minutes. Add leek and beef, cook for another 15 minutes.

Serve hot with fresh green onions.