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Hong Kong : Brisket of Beef

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Requiring up to eight hours of slow cooking, preparation of this Hong Kong classic is an art. Households and restaurants guard their individual recipes, but all involve the classic five Chinese spices, rock sugar and tangerine peel. It’s served in an earthenware pot as a main course, or as a topping for rice or noodles. Given its richness, it is particularly enjoyed in winter.

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