Beef Pancake Day!
Ingredients
Beef Filling:  
•500g Beef Brisket

•1 cinnamon stick
•120ml soy sauce
•720ml water
•2 star anise
•5 garlic cloves
•3 spring onions chopped into 2 inch strips
•1 tbsp. rice wine
•1 tsp. Chinese 5-spice
•1 tbsp. brown sugar
•1/4 tsp. ground ginger
•1 tbsp. cooking oil

Pancakes:
•300g Plain Flour
•120ml warm water
•Vegetable oil
•5 spring onions, diced
•salt to taste

Dipping Sauce:  
•1/2 part broth from beef filling
•1/2 part hoisin sauce      






Method:  Combine all of the beef ingredients in a slow cooker, and cook for at least 3 ½ hours  If you don’t want to use a slow cooker, you can combine all the ingredients in an oven-safe pot, bring it to a boil, cover and transfer to the oven, cooking at 180 degrees for about 2  hours  
For the pancakes, combine the flour and the water in a bowl. Knead until the dough is smooth. Cover in plastic wrap or a damp cloth for 30 minutes.

Once rested d
ivide the dough into 4 portions. Taking one portion and using a rolling pin, flatten it into a 1/4 inch (or thinner) thick circle. Spread some vegetable oil on top and sprinkle with a bit of salt. Cover the dough with ¼ portions of the diced spring onions. Take one “side” of the circle, & roll the dough into a long cylinder.



Next, roll the cylinder into a pinwheel. Secure the end if needed.Flatten the pinwheel with your hand, and then using the rolling pin, roll it into a circle of about 8 inches in diameter.

Heat a frying pan on the stove over medium heat. Coat with a bit of cooking oil. Fry both sides of the pancake until browned.

To make the beef rolls, take one spring onion pancake. Take ¼ portion of the cooked beef and line it in the centre. Next, taking the side closest to you, fold or roll the pancake over the beef, and cut into three portions. Repeat for the remaining 3 portions of dough and beef.

Serve with the dipping sauce and enjoy!