Instructions: 1. Leave beef whole and place in a heavy saucepan. Slice and crush ginger root; cut scallion stalk in two and add.

2. Add sherry, water and star anise and simmer, covered, 1 hour.

3. Peel Chinese turnip; cut in large cubes or slice thick by rolling-cut method. Add with soy sauce, sugar and remaining water. Simmer, covered, 1 hour more.

4. Let beef and turnip cool in stock, then slice beef. Strain stock and pour over beef and turnip. Refrigerate and serve cold.

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