•500g Beef Brisket
•1 cinnamon stick
•120ml soy sauce
•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
•300g Plain Flour
•120ml warm water
•5 spring onions, diced
•salt to taste
•1/2 part broth from
•1/2 part hoisin sauce
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 divide 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!